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Pulled pork

 


Method 1

Ingredients

1kg/2lb 4oz boneless pork shoulder

4 floury bread rolls, to serve

For the pulled pork marinade

1 large onion, finely chopped

8 garlic cloves, roughly chopped

1½ tsp Tabasco

½ tsp coriander seeds

2 tbsp English mustard powder

2 tsp paprika

6 tbsp tomato ketchup

1 tbsp Worcestershire sauce

2 tbsp treacle

75g/2¾oz dark brown sugar

sea salt

For the sweet potato fries

3 sweet potatoes, cut into thin chips

1 tbsp vegetable oil

2 tsp Cajun seasoning

few fresh thyme sprigs

For the coleslaw

3 tbsp buttermilk (or plain yoghurt)

3 tbsp mayonnaise

1 tbsp apple cider vinegar

1 garlic clove, finely chopped

3 carrots, peeled and grated

½ head white cabbage, finely shredded

½ head red cabbage, finely shredded

6 spring onions, thinly sliced

salt and freshly ground black pepper

To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.

Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time.

Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time.

Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.

When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick.

For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.

Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw.

Recipe tips

You can make this in advance. Store the cooled pulled pork in the refrigerator or freezer. When ready to eat, first thaw frozen pork in the fridge. To reheat, put the pork in an oven tray, stir in some of the marinade (enough to prevent the pork drying out) and cover with kitchen foil. Heat the oven to 180C/160C Fan/Gas 4 and cook for about 30 minutes (the pork itself should reach 70C on a cooking thermometer, or be piping hot throughout).



Method 2

🛒 Ingredients (Serves 6–8)

Pork:

1.5–2 kg (3–4 lbs) pork shoulder or pork butt (bone-in or boneless)

1 tbsp olive oil (for searing)

Dry Rub:

2 tbsp brown sugar

1 tbsp paprika (smoked or sweet)

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional for heat)

Cooking Liquid:

1 cup chicken broth or water

1/2 cup apple cider vinegar (or regular vinegar)

1 tbsp Worcestershire sauce

1 tbsp mustard (yellow or Dijon)

1/2 cup BBQ sauce (plus more for serving)

🔥 Instructions

🔹 Oven Method (slow roast)

Preheat oven to 150°C (300°F).

Prepare pork: Pat the pork dry and rub all over with the dry spice mix.

Sear (optional but recommended): In a large oven-safe pot or Dutch oven, heat oil over medium-high heat. Sear pork on all sides until browned.

Add liquids: Pour in broth, vinegar, Worcestershire, mustard, and BBQ sauce. Cover tightly with lid or foil.

Bake for 3.5 to 4.5 hours, or until the pork shreds easily with a fork.

Shred & serve: Remove pork, shred with two forks, and mix back into juices or with extra BBQ sauce.

🔹 Slow Cooker Method

Follow steps 2–3 above.

Place pork in slow cooker. Add all liquid ingredients.

Cook on LOW for 8–10 hours or HIGH for 5–6 hours.

Shred and mix with juices and BBQ sauce.

🔹 Pressure Cooker (Instant Pot) Method

Sear pork using the Sauté mode (optional).

Add liquids, seal lid.

Cook on HIGH pressure for 60–70 minutes, then natural release for 15–20 minutes.

Shred and toss with juices or extra sauce.

🍞 Serving Suggestions

Pulled pork sandwiches with slaw

Tacos with lime crema and pickled onions

Over mashed potatoes or rice

Stuffed in baked sweet potatoes





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