The botanicals in many gins work with both sweet and savoury dishes. This pulled pork recipe takes two days to make from start to finish, but don’t panic! The brining followed by long, slow cooking means it needs very little attention and the flavours are incredible.
Gin-infused Pulled Pork with Green Slaw
300g soft light brown sugar
Pared rind and juice of a lemon and a lime
6 juniper berries
4 green cardamom pods
1 jasmine green tea bag
4 bay leaves
1 skinned, boned pork shoulder
Large measure of Dodd’s Limited Edition Gin
300ml vegetable stock
100ml cider vinegar
2 cloves garlic, crushed
Make an aromatic brine by placing salt, 150g of the sugar, lemon and lime zest, juniper berries, cardamom pods, jasmine tea bag and 2 bay leaves into a large pot with a litre of water. Bring to the boil, ensuring salt and sugar are completely dissolved. Allow to cool.
Pour over the pork shoulder, cover and pop in the fridge for up to 24 hours.
Remove pork and dab dry with kitchen roll. Wrap in foil, making sure the pork is completely sealed. Place in a roasting tin. Slow cook at 140C/Gas 1 for 4-5 hours, until tender and falling apart.
Leave the pork to rest, covered, for 30 minutes. Unwrap and shred using two large forks.
Place the remaining sugar, lemon and lime juice, Dodd’s Limited Edition Gin, stock, cider vinegar, garlic, honey and the last 2 bay leaves in a large pan (large enough to fit in the pork as well) and slowly bring to the boil.
Reduce the heat to a very low simmer, add the shredded pork, mix well and continue to simmer until the liquid has reduced to a sticky glaze. This should take around 40 minutes.
Serve with green slaw and enjoy!
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