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Serves:
4-5 people
Prep & Cook Time:
7 hours preparation/15 minutes assembly/12 plus 4 hours cook time
In a hot cast iron pan on the BBQ, render the pork jowl down until crispy then remove and set aside, keeping the fat. Cook the onions on medium-high until soft then add two teaspoons of the leftover pork spice rub, along with the garlic. Cook 1 minute then add the tomato paste, mustard and horseradish. Cook 1 minute then add the beer then the mushrooms. Let cook until most of the liquid has evaporated (5 minutes). Add the cabbage and sauerkraut. Cook a few minutes then strain the pork stock into the pan. Combine the meats and place in the pan with the stock. Stir to mix, cover with foil, then place back on the BBQ. Make sure that only half of the BBQ is turned on so the pan can cook on the side that is turned off (indirect heat). Let cook on medium-low for 4 hours.
Serve with some corn on the cob and your favourite breads. Enjoy!
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