Pulled pork is tastier and 'juicier' with 1 added ingredient

Pulled pork is tastier and "juicier" when one ingredient is added. It is a popular summer dish to enjoy during a garden party or any summer gathering in your home. Packed full of flavour when cooked correctly and marinated in spices and sauces, is usually the show-stopper of the home-cooked meal or party food, going well between bread or even just on the plate on its own.

One expert foodie and cookbook author has shared her pulled pork and there is one ingredient that she says is needed to make it delicious and juicy. Nagi Maehashi, who runs the popular food blog , shared her pulled pork recipe and explained how each ingredient benefits the dish for the best results. Her pulled pork recipe takes a total of 36 hours between brining and , but she says the "succulent" results are worth it. One of the essential ingredients in her "best" pulled pork recipe is beer.

Explaining beer's importance in this pulled pork recipe, she says: "This has multiple purposes. It's used as (1) the liquid in the pan to prevent the pan from drying out during the slow-roasting, (2) for extra flavour on the pork flesh, and (3) making tasty pan juices which are later tossed through the shredded pork and stirred into the ."

The beer type is important, she says. You should stay away from dark beers like as these can dominate the flavours. You should opt for a lighter beer, such as a lager or a pale ale.

The beer comes into the mix when roasting the pulled pork in the oven. It is poured into the cooking tray with the meat and goes into the oven. But before all of that, Nagi dry-brines the meat for 24 hours as it locks in the moisture and flavours the whole piece of meat.

When it is time to cook, Nagi transfers the pork onto a roasting dish and pours water and beer around it. This will prevent the meat from drying out and it will provide juices to toss over the pork once it is done cooking.

She cooks the pork for 12 hours at 110 °C and leaves it uncovered. "We want to use the lowest temperature possible to cook this pork because the lower the temperature, the less moisture is lost from the flesh of the pork, which in turn means juicier pork meat," she says.

Finally, shred the pork using tongs or forks when it is done cooking and add your BBQ sauce and the pan juices. Nagi likes to enjoy this pulled pork in a bun with some .