Red Meat Recipes‎ > ‎

Slow-Cooked Pork in Beer

(Original Recipe)
Serves 4


1 tablespoon oil

3 onions (3rd is optional)

1 tablespoon brown sugar

800g lump of pork

2 tablespoons ketchup

750ml beer (with extra to top up if necessary)

1 teaspoon chilli powder



Slice two of the three onions into thin crescents, and fry gently in the oil, preferably in a deep dish which can be transferred to the oven.

Sprinkle the onions with brown sugar and continue cooking over a low flame for about ten minutes. You could continue to caramelize them, but it only took about ten minutes before I got bored.

Season each side of the pork in preparation for searing. Turn the flame up to medium and put the pork in the dish, searing each side for two to three minutes. Add the ketchup and stir it into the onion mixture.

Pour in 750ml beer - this amount didn't quite cover my pork but I wasn't bothered. Season with chilli, salt and pepper to taste. Stir the mixture and put in the oven at 120 degrees (250 Fahrenheit) for four hours, turning the meat over every hour.

After four hours, shred the meat into roughly bite-sized pieces. If using the third onion, slice that into thin crescents as well and add it to the pan now. Add a little more beer if necessary, and cook for another hour, preparing your side dishes in the meantime.

Serve with mashed potato and vegetables.