Home
Premium
Easy piri-piri pulled pork

Easy piri-piri pulled pork in a large pot

Easy piri-piri pulled pork

Name: Easy piri-piri pulled pork
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4
Ingredients: 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

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 3 hrs

plus at least 1 hr marinating

A star rating of 4.4 out of 5.5 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pulled pork sloppy joe dogs

A star rating of 5 out of 5.1 rating

Pulled chicken

A star rating of 4.5 out of 5.22 ratings

Easy pulled beef ragu

A star rating of 3.7 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal457
fat28g
saturates9g
carbs5g
sugars4g
fibre2g
protein47g
salt0.3g

Method

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now