Guinness Barbecued Pork Tips

Ingredients

• 1.36 kg (3 pounds)pork shoulder (also called pork butt or Boston butt), cut into 5–7.5 cm (2–3 inch) cubes
• 15 ml (1 tablespoon)smoked paprika
• 15 ml (1 tablespoon)brown sugar
• 15 ml (1 tablespoon)kosher salt
• 10 ml (2 teaspoons)garlic powder
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)Colman's mustard powder
• A pinch (more to taste)cayenne powder
• 5 ml (1 teaspoon)chilli powder
• 7.5 ml (1½ teaspoons)black pepper
• 1star anise
• 180 ml (¾ cup)Guinness ale
• As neededprepared Guinness barbecue sauce
• As neededoil for grilling

Instructions

1. 1

   Bag the pork

   Put the pork cubes into a large, gallon-size resealable bag and set it aside.

2. 2

   Apply the rub

   Mix the rub ingredients in a small bowl. Add the mixture to the bag, seal it and massage the pork so it is evenly coated.

3. 3

   Slow-cook the pork

   Transfer the coated pork to a slow cooker with the star anise and Guinness. Cover and cook on low for 8 hours, or until the pork is tender.

4. 4

   Heat the grill

   Just before serving, preheat an outdoor grill to high heat.

5. 5

   Sauce the pork

   Move the pork to a platter and discard the slow-cooker liquid. Brush the pork pieces with the prepared Guinness barbecue sauce.

6. 6

   Char the pieces

   Brush the hot grill with oil, then cook the pork briefly on both sides until lightly charred.

7. 7

   Serve immediately

   Serve the pork straight away with extra Guinness barbecue sauce.

What are pork tips?

Pork tips are bite-sized pieces of pork, often cut from a well-marbled shoulder and cooked until tender. This American-style version combines a slow-cooked method with a quick grilled finish.

The long, gentle cook softens the shoulder, while Guinness, spices and barbecue sauce bring a deep, smoky-sweet flavour. Grilling at the end adds a lightly charred exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 48g protein, 22g carbs, 64g fat.

The pork supplies most of the protein and fat, while brown sugar and barbecue sauce contribute carbohydrates and sugars. The beer and spices add some carbohydrates, and the rub and sauce contribute much of the sodium. Serve a moderate portion with vegetables or salad to balance the plate.

Why pork shoulder works

Cut: Shoulder, also sold as pork butt or Boston butt, has enough fat and connective tissue to stay succulent through a long cook. Cutting it into 5–7.5 cm cubes gives the seasoning plenty of surface to cover.

Size: Try to keep the cubes similar in size so they become tender at roughly the same time.

Building the flavour

Dry rub: Smoked paprika, cumin, garlic, mustard powder, chilli and pepper give the pork a warm, savoury base. Brown sugar rounds out the spices, while cayenne can be increased for more heat.

Guinness: The ale cooks alongside the pork with star anise, adding a malty, gently bitter note. The cooking liquid is discarded before grilling, so the sauce brushed on at the end remains the main glaze.

The slow-cooker stage

Coating: Massage the rub over the pork inside the sealed bag so the cubes are covered on all sides. This also keeps the seasoning contained while you work.

Doneness: Cook covered on low for 8 hours, or until the pork is tender. If it is still firm, give it more time rather than relying on the clock alone.

A quick grilled finish

Sauce: Brush the cooked pieces with Guinness barbecue sauce before they go on the grill. Keep the grilling brief; the pork is already cooked and only needs a little char.

Grill: Oil the hot grates to help prevent sticking, then turn the pieces to colour both sides. Watch closely, as the sugar in the sauce can darken quickly over high heat.

Serving ideas

Sides: Serve with coleslaw, corn, baked beans or a green salad to provide a fresh or crisp contrast to the rich pork.

Sauce: Put extra Guinness barbecue sauce on the table for anyone who wants a more generous coating. A simple vegetable side can help balance the meal.

Recipe notes & tips

• Cut the shoulder into similarly sized cubes so the pieces cook evenly.
• Massage the rub into the pork thoroughly before slow-cooking.
• Use the low setting for the full 8 hours, checking that the pork is tender before finishing it.
• Discard the slow-cooker liquid as directed before brushing on the barbecue sauce.
• Oil the grill grates before adding the pork to help it release cleanly.
• Keep the final grilling brief and turn the pieces as soon as they are lightly charred.

Variations

• More heat: Increase the cayenne to suit your preference.
• Milder rub: Leave out the cayenne for a gentler result.
• Extra smoky flavour: Add a little more smoked paprika to the rub.
• Sauce on the side: Grill the pork without extra brushing and serve the barbecue sauce alongside.
• No outdoor grill: Use a hot grill pan and char the pork briefly on both sides.

Common mistakes to avoid

• Uneven cubes: Pieces of very different sizes may become tender at different times; cut them as evenly as practical.
• Stopping too soon: Pork that is still firm needs more slow-cooking time; continue until tender.
• Skipping the sauce: Brush the cooked pieces with barbecue sauce before grilling to give them their glaze.
• Leaving the grill un-oiled: The pork may stick; brush the preheated grates with oil first.
• Grilling for too long: The pork can become dry or the sauce can scorch; cook briefly, just until lightly charred.

How to store

Refrigerate leftover pork in a covered container within 2 hours and use within 3–4 days. Reheat gently until hot throughout, adding a little barbecue sauce if the pork seems dry.

Frequently asked questions