With Advent Ale in bottles and pouring fresh in the Brewery Shop, why not give Izzy's delicious Advent Pulled Pork a go?
Rub over Pork Shoulder and leave in the fridge, covered, overnight.
Remove the Pork Shoulder for half an hour before cooking. Pre heat oven to 140 fan assisted. Pour 500ml of Advent Ale over the Pork Shoulder, cover with foil and cook for 3 hours. Remove the foil and then roast for another 3 hours or until you can shred the meat with 2 forks.
Heat all the ingredients in a pan and stir until a nice sauce consistency.
If the sauce is too sour, cook more as the heat breaks down the vinegar.
Once the pork is done, leave to rest for 5/10 mins and then shred, mix in the BBQ sauce. Serve in a bun, with homemade chips, a side salad garnish, and a glass of Advent Ale.
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