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Advent Recipe - Hogs Back Brewery

Advent Recipe

With Advent Ale in bottles and pouring fresh in the Brewery Shop, why not give Izzy's delicious Advent Pulled Pork a go?

 For the Rub
1tsp cumin
3tbsp brown sugar
2tbsp smoked paprika

Rub over Pork Shoulder and leave in the fridge, covered, overnight.

Advent Ale Pulled Pork

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.

For the BBQ sauce
100ml apple cider vinegar
150g Dijon mustard
50g brown sugar
2tbsp Worcester sauce
2 tbsp tomato puree
2tsp smoked paprika

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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Advent Ale Pulled Pork

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