Make It With

Guinness Draught

5000213101025 8 x 440 ml
  • 2 tbsp. salt
  • 1/2 tbsp. pepper
  • 2 tbsp. chili powder
  • 1 tsp. ground coriander
  • 2 tsp. ground mustard seeds
  • 1 clove garlic, minced
  • 5 lb. roast pork (bone-in)
  • 1 can of Guinness beer (440 ml)
  • 1/2 cup ketchup
  • 2 tbsp. Dijon mustard
  • 3 tbsp. Worcestershire sauce
  • 1/3 cup packed brown sugar
  • pinch of salt
Preheat oven to 500°F.

In a small bowl, combine salt, pepper, chili powder, ground coriander, ground mustard seeds and garlic. Rub mixture over the pork roast. Cook for 45 minutes. Remove roast from oven and reduce the temperature to 325 °F. Pour Guinness over the roast and cover the whole pan tightly with aluminum foil (poke some holes in the foil to allow steam to escape). Roast for another 3 hours or until the pork is fork tender and easily comes away from the bone. Remove roast from pan and let it rest.

In the roasting pan, combine pan juices, ketchup, Dijon mustard, Worcestershire sauce, brown sugar and salt over medium-high heat. Simmer 15-20 minutes until the sauce is reduced by half and you are left with a thick, delicious barbecue sauce.

While the sauce is simmering, use 2 forks to shred the pork. Once the sauce is ready, pour it over the shredded pork and stir to coat. Enjoy on sandwiches topped with Hard Cider Chutney.

Hard Cider Chutney

4 green apples, peeled, cored, and diced
4 tbsp. unsalted butter
1½ cup hard cider
Pinch of salt

In a large heavy-bottom skillet over medium-high heat, cook apples in the butter until they begin to caramelize. Add the hard cider and salt and continue cooking until the liquid has reduced to a glaze. Serve on pulled pork sliders.

Somersby Semi Dry Apple Cider

087600101696 500 ml