Boozy BBQ / Mainly Alcohol

Whisky and Ginger Roast Pork Recipe with Homemade Coleslaw

I had foolishly agreed to host a barbecue this Sunday, but as I peeled open my still-mascara’d eyes that morning, I realised I was far too hungover to fire up the barbecue and keep an eye on it all day. I rolled over and nudged my husband, and for once, he agreed with me. There’s nothing wrong with a lazy oven barbecue once in a while.

Whisky and ginger pork roll

I sent him off to Ginger Pigs butchers by Victoria Park for a big joint of meat to feed the thousands that would shortly be cramming into our little garden. Whilst he was gone, I quickly got ready and made myself a whisky and ginger to sip in the sun to take the edge off. That fiery ginger little wonder inspired the following recipe.


  • Pork joint
  • 200ml whisky, preferably a bourbon or Jack Daniels
  • 50ml shot of grated fresh ginger
  • tbsp cayenne pepper
  • tbsp salt
  • tbsp pepper
  • 3 cloves garlic
  • 3 tbsp brown sugar
  • 50ml olive oil
  • 2 tbsp english mustard
  • 25ml shot red wine vinegar
  • Large red onion, chopped


  1. Preheat the oven to 180 degrees
  2. Place the pork shoulder into a large oven tray, and throw the other ingredients on top.
  3. Roast until cooked through, pouring the juices back over the pork joint every 1/2 hour.
  4. Serve in a bap, pouring the juices over the meat for extra flavour.

For the coleslaw:

  1. Fry pine nuts with no oil for 5 minutes, shaking the pan occasionally to turn.
  2. Add finely chopped or grated red cabbage, celery, carrot, apple and fresh ginger in a salad bowl with the pine nuts.
  3. Mix together with mayonnaise.

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