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Easy piri-piri pulled pork in a large pot

Easy piri-piri pulled pork

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 1 hr marinating
  • Easy
  • Serves 4

Let your oven do all the work with this piri-piri pulled pork. This freezable recipe will bring spice and meltingly soft meat to meals such as tacos, burritos and sliders

  • Freezable
  • Gluten-free
Nutrition: Per serving


  • 1 red chilli
  • 4 garlic cloves
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tsp cumin seeds
  • ½ tsp dried chilli flakes, plus a pinch to serve (optional)
  • 100ml red wine vinegar
  • 400g can chopped tomatoes
  • 800g-1kg piece skinless pork shoulder


  • STEP 1

    Tip all the ingredients except the pork into a small blender or mini chopper, season with salt and blitz until smooth. Sit the pork in a casserole dish and pour over the tomato mixture. Swill the blender out with 200ml water and pour that over too. Leave for at least 1 hr to marinate at room temperature or cover and chill overnight.

  • STEP 2

    Heat the oven to 170C/150C fan/gas 3½. Cover the pork with foil and cook in the oven for 2 hrs. Remove from the oven to check – if the sauce is drying out, add a splash more water. Cover again and put back in the oven for another hour or until tender.

  • STEP 3

    Shred the meat into the sauce with two forks, discarding any big chunks of fat. Check for seasoning, adding a pinch more salt and chilli flakes, if you prefer more heat. Can now be frozen for up to three months. Defrost fully and reheat in a pan over a low heat, with a splash more water if needed. Serve in buns, on top of jacket potatoes or in tacos.

Recipe from Good Food magazine, October 2021

Goes well with


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A star rating of 3.5 out of 5.2 ratings

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