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    Pulled Pork

    Our tender Pulled Pork recipe is perfect served in crusty rolls for the ultimate sandwich!

    Pulled pork.  The staple of any British Food festival.  Usually a fiver for a measly portion on a huge store bought bap.  I love it when more than one pulled pork stand turns up to a food festival, I’m always expecting a Sharks/Jets dance off with apple sauce and homemade relish. 

    Well, leave them to their wild profiteering and overly dry meats.  Here’s the secret.  Pulled pork is so easy there’s no reason why you couldn’t have it every week.  The only thing that bothers me is the long time you need to keep your oven on (at a low temperature).  Most recipes ask for 10-12 hours but as someone who can’t leave the house if the TV is still plugged in and as the self appointed light-switcher-off-er of the house we ended up with three days of tender pulled pork after 6 and a half hours.

    Pork shoulder is usually on sale (check the aisle ends) and you can pretty much use any and all of your favorite spices.  There’s also the benefit of the having the house fill up with the smell of succulent roasted pork too.  Lets get started!

    Here's what you'll need...

    • 2kg boneless pork shoulder. 
    • 3 large tomatoes
    • 4 garlic cloves (chopped)
    • Herbs and spices: (from left back to right)
    • One teaspoon of mustard powder
    • One teaspoon of nutmeg
    • One teaspoon of chili flakes
    • One teaspoon of coriander seeds
    • One teaspoon of garlic salt
    • One teaspoon of thyme
    • One tablespoon of smoked paprika

    Here's how it's done...

    Step 1

    Set your oven to 180C and if you have a fan assisted setting use that. Put your pork shoulder in your casserole dish skin side up for 40 minutes to brown. It might seem like an unnecessary step but its vital for the end result flavor.

    Step 2

    Mix your spices and chopped garlic together in a bowl and coat the pork once it’s been browned. I added half a cup of water and the three tomatoes to the tray before covering and sealing in foil.

    Step 3

    Set your oven to 120C and leave it to slowly cook for 6-7 hours.

    Now we wait…… (at the five hour mark I had a quick peek and added a tiny bit more water).

    Step 4

    7 hours later, careful take the foil off the tray and let the pork rest for 5-10 minutes. Without taking the meat out of the pan grab two forks and start to literally pull the pork in opposite directions- it should come apart really easily. Mix in the tomatoes and the rest of the meat juices and resist throwing yourself face first into it all. Sharing is good! And it’s cruel to eat an entire tray of pulled pork while the rest of the family looks on…apparently.