Prepare the meat

Preheat the oven to 160°C.

Trim the pork shoulder to remove the skin and any excess fat. Pat dry with paper towel and set aside.

Add the sugar, garlic, onion and ginger into the bowl of a food processor. Process until it resembles a chunky purée.

Add the Gochuchang and soy bean paste and process lightly to combine.

Smudge the wet rub all over the pork shoulder and then place the pork into a heavy based casserole dish.

Pour the beer around the meat. Cover with a tight-fitting lid.

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Cook and serve

Place in the oven and cook for 4 hours, turning the meat after 2 hours of cooking.

The meat should fall off the bone when you pull at it with a fork.

Remove the bones and excess fat, before using two forks to shred all the meat.

Serve with steamed Bao buns, a crunchy slaw, crispy shallots, Vietnamese mint and Chinese chives

Alternate Serving Ideas

You can also serve in regular bread rolls or on a bed of rice.

Serve with alternate seasonal greens to suit your taste preferences

Alternatively, serve shredded meat with noodles to slurp the excess sauce.

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Tips

Use a dark sticky NZ ale for maximum flavour.

Freeze the cooked pork for future use and steam to reheat to retain moisture.

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Crockpot/Electric slow cooker method

Follow the recipe above and cook on high for4-6 hours or on low for 8-12 hours.

If you feel there is too much liquid at the end you can remove the meat and add the liquid by the ladleful as you prefer. Alternatively, use a little cornflour to thicken the sauce before adding it back into the meat.

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