Sticky ginger slow cooked pork

As a family we are big foodies, you'll probably know by now that one of my biggest passions is fresh, wholesome, ethically reared or grown food.

You'll probably also know that my days are long, full and often hectic!

In autumn and winter particularly I like to serve my family hearty meals, our winter routine on the farm is laborious often working out in freezing, wet conditions from dawn until past dark, so it's important we're fueled properly.

I plan my days meticulously to ensure I fit everything in, that includes time for cooking, baking and preparing meals.

Most days I don't have a lot of time to spare, that is where easy to prepare and cook food serves me well.

This is one of my favourite!   

Sticky ginger slow cooked pork is delicious, nourishing and a firm favourite in my house, perfect to serve after a working day out in the cold.

Taking just minutes to prepare and hours to cook, it can be in the oven all day and ready when you are.

If you'd like to know how I organise my days and find time to cook wholesome meals for my hungry family, click here to find out.



[[ recipeID=recipe-8kw27lq5c, title=Sticky ginger slow cooked pork ]]


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Sticky ginger slow cooked pork

Delicious ginger pork is also perfect to serve at Christmas time!

You can use this recipe for pork shoulder, gammon or ham hocks I have used pork shoulder for this recipe.

Serve with roast potatoes, home cooked chips. wedges, a side of mac 'n' cheese, slaw and mustard. You can also use any left overs to make a pie.

Servings: 6

Keywords: pulled pork, slow cooked, pork, sticky ginger

  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins




  • 1 Piece of pork of your choice to feed up to 6
  • 3 Star anise
  • 10 Black peppercorns
  • 2 Bay leaves
  • 1 Large orange halved
  • 750 ml Ginger beer
  • 3 tbsp English mustard
  • 100 g Dark brown sugar
  • ½ tsp Ground allspice
  • 3 balls of stem ginger finely chopped, plus 1 tbsp syrup from the jar


  1. Heat oven to 140C/120C fan/ gas 3
  2. Put the pork in a large pan with the star anise, peppercorns, bay and orange then pour in the ginger beer. If the pork isn't covered with liquid top the pan up with water. Bring to a simmer then reduce the heat until the water is just bubbling. Partially cover with the pan lid bring to the boil and cook for 1 1/2 hours, topping up with water if needed.
  3. Remove the pork from the pan and place in a roasting dish lined with foil. Combine the mustard, sugar, allspice, stem ginger, and ginger syrup in a bowl. Use a sharp knife to remove the skin from the pork just leaving a layer of fat and then score the fat. Cover the pork with half of the spice mixture and bake for 2 hours.
  4. After 2 hours brush the rest of the spice mix over the pork and bake for a further 2 hours or until your choice of pork is cooked through. The meat should have a thick sticky crust and should be tender enough the fall apart.


Serve hot or cold.

Will keep covered in the fridge for up to five days or frozen for up to three months