A little recipe that I created on behalf of Outback Grills. The brine recipe is a great addition to any barbecuer's arsenal especially if you're fond of a tipple! The brine ensures the pork is tender and succulent when removed from the grill, which tastes great with the sharp edge of the apple slaw.

Course Main Course
Cuisine british
Keyword coleslaw, family recipes, hassleback, pork, rack of pork, roast dinner, slaw
Servings 4 people
Author jacksmeatshack


For the Beer Brine

  • 1 L water
  • 3 bottle of beer
  • 100 g Salt
  • 100 g Brown sugar

For the Hassleback potatoes

  • 2 Granny Smith apples
  • 1/2 red cabbage
  • 1/2 white cabbage
  • 2 tbsp mayo
  • 1 tbsp whole grain mustard

For the Hassleback potatoes

  • 1 kg small potatoes
  • Olive oil
  • Salt and pepper


To make the beer brine

  1. Mix all ingredients together until salt and sugar has dissolved.
  2. Score the skin of your pork with a sharp knife.
  3. Ensure the pork is fully submerged using a plate to weigh it down if necessary. Sit in the fridge over night to brine.

To make the apple slaw

  1. Finley dice apple and cabbage, add to a large bowl.
  2. Add mustard and mayo, mix to ensure it mixes with the cabbage and apple.
  3. Season with salt and pepper to taste.

To make the beer brined pork

  1. Preheat the grill to 200C and set up for two zone cooking, two burners on full and two burners off.

  2. Remove the pork from the brine and pat dry. Once dry season with seasoning of choice and place on direct heat on the upper rack of the grill (not completely on the heat source). Cook with the barbecue lid closed. This will allow the fat to render and create crispy crackling.

  3. After approximately 30 minutes, move the pork to the direct side of the grill and sear all sides on the heat source.

  4. Move the pork to the indirect side of the grill until the internal temperature reaches 63C. This may take approximately an hour and a half depending on the size of your rack.

  5. Remove the pork and allow rest whilst you cook your prepared potatoes (see instructions below)

  6. Slice into individual chops.

    *if you desire you can return to the grill and sear each side of the chops individually for a bit more char.

To make the hassleback potatoes

  1. Using a wooden spoon place each potato into the spoon and use a sharp knife to make slices along the potato. Use the spoon as a guide when to stop the cut so that it doesn't go all the way through.

  2. Place all potatoes into a large mixing bowl and coat with olive oil and season with salt and pepper. Give them a toss.

  3. Place potatoes into a cast iron pan and onto the cold side of the barbecue. Allow to cook on indirect heat until golden brown, approximately 30 - 40 minutes.

Serve and enjoy!