Our love of local produce is the cornerstone of everything we do, and what better way to combine our love of local than slow smoking local Bangalow Sweet Pork with Stone & Wood Garden Ale!
We developed this little flavour party recipe when given the challenge of using the new Traeger Grills for a cheeky Cooking Demonstration at the annual Ballina Fine Food and Wine Festival, Friday 1st – Sunday 3rd July.
This little recipe is super simple and tastes amazzzzzzzing, so invite your friends and family around and get amongst the Taste Byron Bay flavour party fun!
(Marinate your Pork Shoulder in beer for 24 hours to create an added depth of flavour)
INGREDIENTS:
5-6kg Pork Shoulder Bangalow Sweet Pork – bone in
1.5 ltr Stone & Wood : Garden Ale
2 lemongrass
1 knob ginger
1 bunch coriander roots
2 long red chillies
1 bunch coriander to garnish
(Traeger Grill sitting pretty at Fig Tree Restaurant during our recipe testing)
METHOD:
- place your pork shoulder in large saucepan so it is a snug fit
- add the beer – ideally you want the pork to be completely submerged in the beer
- cover the saucepan with a lid and place in the fridge to marinate for 24 hours
- fill your Traeger Grill pellet box with Hickory pellets
- fire up the Traeger Grill as per the grill instructions
- set the grill at 107 Celsius and allow to preheat
- remove the pork from the beer and place on the grill skin side up
- put the beer into a smaller container and place back in the fridge
- close the lid and walk away!
- check your pork every 2-3 hours
- will take approx 14-16 hours to cook
- when the pork is ready remove from the grill and place on a tray so the pork can rest
- remove the beer from the fridge and place in a saucepan along with the ginger, chilli, lemongrass and coriander roots
- bring to the boil and allow to simmer to infuse – reduce by half
- pour any of the juices from the pork into the beer liquid
- place your pork shoulder onto a serving platter and pull apart with a fork
- strain the beer liquid through a fine sieve – then pour the hot liquid over your pulled pork and dive straight in!
(Try not to lick the screen!)
SERVING SUGGESTIONS:
- works really well in a baguette piled high with pulled pork, asian inspired coleslaw with a dollop of lime and chilli aioli
- also works a treat in a soft roll with lettuce and mayonnaise
- you can also use the pulled pork to make a homemade pie, simply add the pulled pork and a little of the reduced beer liquid to a pie dish and cover with puff pastry for a whole lot of OMG!
We’d love to see your Taste Byron Bay recipe creations, hashtag #mytastebyronbay so we can all share in the flavour fun.
Check out our recent YouTube video here.
Enjoy!
T x
