Breakfast at Julie's - Maverick Pulled Pork

By Chris Black

Here it is, our second recipe with Julie from Breakfast at Julie’s. This week Julie has used Maverick with some pork shoulder to make the juiciest pulled pork bun ever! Remeber and share your photos tagging Fyne Ales on Facebook, Twitter and Instagram. Over to Julie with this weeks mouth watering…

Pulled pork has become one of those things that has taken a craze over the UK recently. It’s slow barbeque and juicy flavours are so moreish that you could find yourself happily with a large bowl and a fork picking away at it for hours. This pulled pork has been elevated by the use of Fyne Ales Maverick Beer, it goes perfectly as the marinade and sauce, it's slightly citrusy notes give the pork real depth of flavour and teamed up with some sweet BBQ glaze, you can't really go wrong. The beer is really the star of the show here, it's what elevates it from all of the other pulled pork offerings we're seeing on the high street. I like to put enough so you can still taste a little bit of maltyness through the pork bun. 

Use a good brioche bun here to hold all of those beautiful juices and glaze inside with the moreish meat. This is a slow cooked meal so there is minimal effort involved, the only task you face is to resist the smell during those cooking hours!



Pulled Pork

500ml Fyne Maverick Ale

1kg Shoulder of Pork 

2 tablespoons Smoked Paprika 

1 Tablespoon Rosemary

2 tablespoons Mustard Seeds

1 Tablespoon Salt 

2 tablespoons Cracked Black Pepper

1 teaspoon Cinnamon 

1 Tablespoon Soft Brown Sugar

2 Tablespoons BBQ Sauce

4 Cloves Garlic

3 Large Onions

Brioche Buns


Pork and Ale Glaze

(Juices from the Pork, there will be ample!)

200ml Maverick Ale 

2 Tablespoons BBQ Sauce

1 teaspoon Salt 

Sprinkle of Soft Brown Sugar


1. Begin by combining the paprika, mustard seeds, salt, pepper, cinnamon, rosemary and brown sugar in a bowl and mixing well. Place the pork in a large bowl and rub the dry ingredients all over both sides of the pork. Now smear a little bit of the BBQ sauce on top. This won't disturb the dry crust. Try and use your hands for this bit in order to get into all of the little corners! Leave the pork like this to marinade for about 2 hours in the fridge. 

2. Heat an oven to 220 Degrees (Gas Mark 7). Prepare a large roasting tin by lining it with tin foil. Quarter the onions and scatter around the tin and throw the garlic in too without removing the skin. Put the pork on top. Add a little drop of the ale at this point just to create a tiny bit of steam. Add a bit more BBQ sauce if you prefer your pulled pork to be quite sweet.

3. Put this into the oven for about 45-50 minutes until the top has begun to bronze and blacken through charring. Remove this from the oven and turn down the heat to 150 Degrees (Gas Mark 2). Now add the rest of the ale and about 1 tablespoon of BBQ marinade on top of the meat. Cover with two layers of tin foil and ensure this is tightly wrapped.

4. Put this back in the oven on the low heat for around 3 and a half hours. Check 2.5 hours into the cooking time and baste with the juices from the pork. 

5. Once the pork is cooked, you should easily be able to pull it apart with two teaspoons. Remove the foil and remove the meat into a large serving dish. Pull apart all of the meat. 

6. In a small saucepan add all of the juices from cooking the pork, the ale, BBQ sauce salt and brown sugar. Allow this to come to a boil for about 3-4 minutes until sticky and glaze-like. 

7. Toast the undersides of the buns and liberally fill with the juicy pork and spoon over the ale and pork glaze. Enjoy with some peppery rocket and of course, another bottle of Fyne Ale's Maverick! 

Enjoy your weekend! Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

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