Bavarian-Caribbean Pulled porkÂ
For the meat
- 3 kg pork shoulder (skin on)
- 3 Bay leaves
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp thyme
- 1 Sprig of rosemary
- 500 ml Weltenburger Barock dunkel
- Olive oil
For the pulled pork marinade
- 2 tsp ground allspice
- ½ tsp cinnamon
- ½ tsp ground cloves
- 6-8 limes
- 5 garlic cloves
- 3 red chili peppers
- 4 green onions
- ½ bunch of coriander
- ½ knob of ginger
- 3 tbsp honey
- Salt, pepper, olive oil
Preheat the grill or oven to the maximum temperature.
Score the pork shoulder’s skin in a diamond pattern with a sharp knife or a clean utility knife, being careful not to cut all the way through to the meat.
Place the bay leaves, rosemary needles, and dried thyme in a mortar. Add salt and pepper and grind everything thoroughly. Then add olive oil until a marinade forms.
Mix everything thoroughly once more, then rub the mixture all over the pork shoulder. Be sure to also work it well into the scored cuts.
Place the meat in a grill pan, add the beer, and put it in the grill or oven for 20-30 minutes until the skin is crispy. Then reduce the temperature to 120°C (remove from direct heat if using a grill) and cook for about 7 hours.
In the meantime, place the ground allspice, cinnamon, ground cloves, garlic cloves, chili peppers (with or without seeds, depending on desired heat), roughly chopped spring onion, coriander, peeled and roughly chopped ginger, and honey into a mortar or blender and process into a paste. Then squeeze in the limes and season with olive oil, salt, and pepper. The dominant flavors should be garlic, allspice, and lime. The marinade can be quite strongly seasoned.
The meat is done when the fibers easily pull apart. Then remove the crust and cut the meat into serving-sized pieces. Using two forks, shred the meat in the grill pan so that the resulting juices are absorbed. Next, add the prepared marinade and mix thoroughly. When serving, place a piece of crispy crackling on top of the pulled pork.
The Caribbean-Bavarian pulled pork can also be served as a burger (e.g. with a mango yogurt dip) in a brioche bun.
Recommended by the beer sommelier:
The malty and hoppy notes of the full-bodied Weltenburger Barock Dunkel pair perfectly with this fruity and bold grilled dish. The subtle bitterness of the hops wonderfully balances the mild spiciness of the marinade, creating a true explosion of flavors on the palate. Enjoy your meal! Cheers!
