Recipe

Succulent and tender Pulled Pork cooked low and slow in Scotland's national drink.

Serves: 6 people   |   Prep time: 5 minutes   |   Cooking time: 840 minutes

  

Ingredients

• 1.5/1.6kg Scotch boneless pork shoulder joint
• 2 x tsp Smoked paprika
• ½ x tsp Ground black pepper
• 1 x tsp Garlic granules
• ½ tsp Salt
• 3 x tsp Light brown soft sugar
• 1 x tsp Oregano
• 500ml Iron Brew
• 120g Bramwell’s BBQ sauce

  

Method

1. Add all the dry ingredients together.
2. Take any string off the joint.
3. Rub the spiced mix inside and over the top of the joint.
4. Put into the slow cooker casserole dish or an oven casserole for use in the oven.
5. Pour over the Iron Brew – cover with lid.
6. If cooking in the oven – preheat to 150c/gas 2 for 7 hours
7. If cooking in a slow cooker – cook on low for 12 to 14 hours.
8. Once the pork is cooked – drain off the liquid.
9. Put into a pan and bring to the boil – cook till the liquid has reduced by a third.
10. Add the BBQ sauce and heat through gently.
11. Serve the pulled pork alongside the sauce.
12. Great served with neeps and tatties.