Pull-apart pork with honey chipotle

Pull-apart pork with honey chipotle

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(19 ratings)

Prep: 10 mins Cook: 4 hrs, 30 mins plus at least 2 hrs marinating


8 with the chilli (see goes well with)

Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal267
  • fat10g
  • saturates3g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein35g
  • salt0.5g
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  • 1.2kg trimmed pork shoulder joint (weight after cutting away the rind - ask your butcher to do this)
  • 75g ketchup, plus 1tbsp
  • 3 tbsp chipotle paste
  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp red wine vinegar


  1. Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.

  2. Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn’t touching it, and bake for 4 hrs.

  3. Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.

  4. Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

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Comments, questions and tips

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2nd Jan, 2019
I've made this twice now. Once as a family midweek meal. The second was for a large family gathering for my son's 18th. It was very popular. Served with sliced and buttered buns, coleslaw and salad. Definitely recommend!
9th Nov, 2018
Has anyone used a slow cooker with this recipe? If so, how has it worked out? How long (on low/high) did you cook it for?
13th Sep, 2017
The kids loved this. Very easy to make and delicous to eat.
kathryndonna's picture
29th Dec, 2016
I followed the recipe exactly and the result was delicious. The pork was meltingly tender and just fell apart and the sauce gave just the right amount of flavour without being overpowering. I served it with slaw, apple sauce and stuffing balls and with Brioche buns to be filled with all or some of the above. A real hit with the adults and kids alike.
28th Dec, 2016
Made this in my AGA last week. Só easy and the taste was wunderful! Served it on a bun with smashed avocado and some lettuce.
17th Dec, 2019
Hi, I would like to do this with a bigger joint approx 2.5kg. Would double the ingredients be fine? Also what would you recommend as the cooking time? thanks
lulu_grimes's picture
18th Dec, 2019
Hello, Yes double the ingredients for the marinade but the cooking time should be the same as this is a slow cooked recipe that cooks the meat all the way through. I hope this helps.
8th Sep, 2019
I am planning on cooking this for a large crowd at the weekend so will need to use two large joints. Will the cooking time remain the same ? I plan to fit them both in one tin.
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. Yes, as long as they are roughly the size of the above. Try and leave a little space between them if possible to allow the heat to circulate and cook as above.
30th Aug, 2019
I've cooked the pork, I don't need it until tomorrow. What is the best way to reheat.
goodfoodteam's picture
31st Aug, 2019
Thanks for your question. For preparing in advance we would suggest taking it to the end of step 2 and then simply continuing as above, adding 5 - 10 mins as the meat will be fridge cold. However, if you've totally finished the recipe, then we'd suggest either using the microwave (the pork will be less crispy) or putting it in an ovenproof dish, covering it with foil and then popping it back in the oven at 180C/160C fan/gas 4 for 10 mins or until piping hot.
15th Apr, 2019
Hi, if making ahead, does the pork need longer than 30 minutes at the higher temperature?
goodfoodteam's picture
16th Apr, 2019
Thanks for your question. It may need a little longer (5 - 10 mins) as it will be fridge-cold when it goes into the oven, remove once crisp and sticky.
5th Apr, 2019
Hi, do you freeze this in portions after shredding the meat?
goodfoodteam's picture
7th Apr, 2019
You can freeze the completed recipe in portions, in small freezer bags with the air squashed out.


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