Pork In Root Beer Ginger Beer Recipes

SLOW COOKER PULLED PORK WITH ROOT BEER

Steps:

• Pat pork shoulder dry and place in a slow cooker. Pour root beer over pork.
• Mix together brown sugar, cumin, paprika, salt, pepper, garlic powder, onion powder, and oregano in a small bowl until thoroughly combined. Sprinkle on top of pork and rub lightly until entire surface of pork is coated.
• Cook on Low for 5 hours. Switch to High and cook until meat is tender and can easily be pulled apart with a fork, about 3 hours more. Carefully remove pork and shred with 2 forks. Drizzle some liquid from the slow cooker over pork to moisten.

SWEET AND SPICY GINGER BEER PULLED PORK

Steps:

• Arrange sweet onions in the bottom of a slow cooker.
• Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until seasonings are well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up. Brush any leftover seasonings mixture from the work surface into the slow cooker.
• Cook on Low for 1 hour. Pour ginger beer into slow cooker. Continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.

GINGER BEER PORK MARINADE

Steps:

• Place pork in a glass baking dish and then pour ginger beer over pork.
• Sprinkle with salt (it will foam up).
• Sprinkle sliced pepper over the top of the pork and then sprinkle liberally with cumin.
• Cover and let marinade at least 1 hour (turn meat 1/2 way through).
• Remove pork from marinade and grill or pan fry, but be careful not to over cook.

PORK IN ROOT BEER (GINGER BEER)

Steps:

• In a large pan heat the butter and oil together, add the pork and onions, cook till pork is coloured. Add the garlic and cook for 2 minutes.
• Add all of the vegetables, crumble the stock cubes into the vegetables, stir again and dust with the flour, stir once more and cook for 2 minutes.
• Pour in the root beer bring to the boil stirring the mix till the sauce begins to thicken.
• Transfer to a casserole dish and cover with the sliced potatoes.
• Cook till the meat is tender, about 40 minutes.

ROOT BEER PULLED PORK IN SHALLOT-ROOT BEER JUS WITH TANGY ONIONS AND JALAPENO CREME FRAICHE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine all the ingredients, except the pork. Taste the marinade and season with more salt and pepper, if needed. If you want the dish to be spicy, add more jalapenos and serranos.
• Season pork lightly with kosher salt and pepper. Divide pork into 2 large roasting pans and pour the marinade over top. Toss to coat with the marinade. Cover each pan with foil and put into the preheated oven. Alternatively, the pork can be marinated in the refrigerator for a few hours. Bring to room temperature before baking.
• Bake the pork until tender and meat is falling apart, approximately 3 or more hours.
• While the pork is cooking, prepare the Shallot Root Beer Jus, Tangy Red Onions and Jalapeno Creme Fraiche.
• Remove the pork from the oven and shred the meat with forks, but leave it a bit chunky. Toss the shredded pork in the cooked marinade. Taste the meat and season, to taste. Keep warm.
• Assembly: Make sure the pork is heated. If you made it the day before and it was in the refrigerator, reheat the meat and the jus. The onions can be chilled or brought to room temperature but do not heat, in order to maintain the crunchy texture.
• Arrange few pieces of pork on each plate, then top with some Tangy Red Onions and garnish with a squeeze of Jalapeno Creme Fraiche. Poor the Shallot Root Beer Jus around the outside edge of the pork then garnish with chives or scallions.
• Heat a large stock pot over medium-high heat and add the oil and butter, Heat until melted and hot but do not burn the butter. Add the shallots stirring occasionally. Caramelize the shallots slightly, season with salt, to taste, and reduce the heat to medium-low. Allow them to soften about 5 minutes and then add the root beer. Bring the root beer to a simmer and reduce slowly for approximately 2 hours. Season, to taste. The flavor of the shallots should be prominent to reduce the sweetness from the root beer.
• Heat large saute pan over medium heat, add the oil and butter. Heat until melted and hot but do not burn butter. Add onions, stirring so that they do not brown. Cook, stirring occasionally, until they become translucent, about 5 minutes. Add the vinegars and turn heat down to medium-low, then season with salt and pepper, to taste. The onions will be really tart but you can add a tablespoon of sugar, at a time, to mellow it out a bit. You still want to keep that tanginess.
• Continue cooking for 20 minutes letting the vinegars absorb into the onions. The onions will release some water so you will strain that off when you finish cooking. Transfer the onions to a bowl and cover. Let the onions sit overnight in the refrigerator. Finely chop before serving.
• In a bowl, add the creme fraiche and the jalapenos. Season, to taste, with salt and white pepper and stir to combine. Put into a squeeze bottle, with large tip so it won't get plugged from the minced jalapenos.

ROOT BEER PULLED PORK

Steps:

• Day 1: Put the pork cubes in a casserole dish or baking sheet and rub them evenly with the salt and pepper. Cover in plastic and refrigerate for at least 12 hours.
• Day 2: Preheat the oven to 325 degrees F.
• Heat the oil in a large saucepan over medium-high heat. Sear the pork until golden brown on all sides; transfer to a good-quality, high-walled braising pan and pour in the root beer. Cover the braising pan with parchment paper and then aluminum foil.
• Place the pan in the oven and set a timer for 1 hour. When the timer goes off, lower the heat to 275 degrees F. Cook for another 2 hours. When the timer goes off again, check the pork to make sure it pulls apart easily. Stick a fork in it and twist--if it pulls apart easily, you're good to go!
• Let rest for about 30 minutes. Once cooled, take the pork out of the braising liquid and pull it for sandwiches.

GINGER BEER PULLED PORK

Steps:

• Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened., Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next seven ingredients., Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with two forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.

GINGER BEER PULLED PORK

Steps:

• Start the night or morning before you want to eat the pork. Mix together all the ingredients of the marinade in a lidded casserole dish, then stir in the pork and onion and ensure it's thoroughly coated. Cover and put in the fridge for a couple of hours or overnight.
• Put the casserole dish, with the lid on, in the oven at 150C for 4 hours. Check after about 3 hours to ensure the pork is still submerged in liquid - if it isn't, add more ginger beer if you have it or some water if not.
• Remove from the oven and drain the pork, reserving the liquid. Put the liquid in a saucepan over a medium heat and bubble, stirring occasionally, to thicken. (If you are impatient, you could mix 1 tsp of cornflour with cold water, then tip the mixture into the sauce and stir - this will cause the sauce to thicken faster).
• While the sauce is reducing, shred the pork with 2 forks. It should come apart easily into classic pulled-pork strands.
• Mix the thickened sauce back into the pork and serve inside buns, with salad, pickles etc if you like them.

ROOT BEER PULLED PORK NACHOS

Steps:

• In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low 8-9 hours, until meat is tender., Remove roast; cool slightly. When cool enough to handle, shred meat with 2 forks. Return to slow cooker; keep warm., To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and optional toppings as desired. Serve immediately.