Pulled Pork

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 170°C. Cut the pork shoulder into 3 large chunks to speed cooking, then pat dry thoroughly. In a bowl, mix the smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cumin. Rub the pork with the olive oil, then coat all over with the spice mix, pressing it in well so it adheres evenly.

   700 g pork shoulder, boneless8 g smoked paprika20 g brown sugar8 g fine salt3 g black pepper4 g garlic powder4 g onion powder2 g ground cumin10 ml olive oil
2. 2

   Arrange the pork pieces in a snug ovenproof pot or Dutch oven. Whisk together the apple cider vinegar, BBQ sauce, water, Worcestershire sauce, and tomato paste, then pour around and partly over the pork. Cover tightly with a lid or a double layer of foil. A tight cover is important to trap steam and tenderise the meat within the shorter cooking time.

   60 ml apple cider vinegar140 g BBQ sauce120 ml water10 ml Worcestershire sauce15 g tomato paste
3. 3

   Bake for 45 minutes covered, then uncover and turn the pork pieces in the liquid. Return to the oven uncovered for 10 to 15 minutes more, until the pork is very tender and easily pulls apart when pressed with a fork. If it still feels firm, give it an extra 5 minutes; cutting it into chunks should make 60 minutes achievable.

4. 4

   Transfer the pork to a tray and rest for 5 minutes. Meanwhile, place the pot on the hob over medium heat and simmer the cooking liquid for 3 to 5 minutes until slightly thickened and glossy. Shred the pork with two forks, discarding any large pieces of fat, then return the meat to the reduced sauce and toss until juicy and evenly coated.

5. 5

   Lightly warm the brioche buns if you like. Pile the pulled pork onto the buns, top with coleslaw and pickles, and serve immediately with extra sauce from the pot spooned over as needed.

   2 brioche buns120 g coleslaw40 g pickles

Origin & History

Pulled pork is a classic barbecue dish of the American South, especially associated with Carolina, Tennessee, and other pork-loving regions. Traditionally it is smoked low and slow for many hours until tender enough to shred, then served with regional sauces that range from vinegar-forward to sweet and smoky.