Start by seasoning & searing the pork: Add the ground pepper and the salt to the meat, and rub on both sides. Add a generous drizzle of olive oil to a pot on medium-high heat, and sear all sides until they’re nicely golden-brown (approx. 4-5 minutes per side). Remove from the pot and set aside on a plate.

Cook the veggies: Add the garlic and onion with a pinch of salt to the same oil where you cooked the pork. Cook for 5 minutes. Add the celery, stir to combine, and cook for another 15 minutes until both the celery and onion are soft.

Slow cook the pork: Put the pork back into the pot, add the bay leaves and pour the beer and the stock. Cover with a lid, and cook on medium-low (I use setting 3 of my electric stove) for 3,5 hours. The liquid should gently bubble. Flip the meat half way through the cooking time. Once the time is up, check that you can easily pull-apart the meat with a fork.

Pull apart the pork: Remove the meat from the pot and transfer it to a large chopping board or plate. Using two forks, pull apart all the meat. Once finished, transfer the pulled pork back into the pot and combine with a timber spatula.

Cook the pulled pork with the sauce: Bring the heat to medium (I use setting 5 of my electric stove) and cook without lid for 30-45 minutes, so most of the liquid evaporates. You should end up with a bit of liquid in the pot though. As the pork rests, it will keep absorbing liquid, so be mindful of not letting all the liquid evaporate.

Prepare the BBQ sauce: While the pulled meat is cooking as per the step before, prepare the BBQ sauce. Simply add all the ingredients to a medium pot with lid, and cook on medium-low setting, stirring occasionally. You can cook this sauce for as little as 20 minutes or the entire 45 minutes while the meat cooks.

Add the BBQ sauce to the meat: Once the 45 minutes are up, add the BBQ sauce to the meat, stir to combine, and cook without lid for another 5 minutes on medium heat.