Pulled pork
- Emma Freud
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Serves 12
Easy
Prep: 15 mins
Cook: 4 hrs - 8 hrs
A star rating of 4.6 out of 5.198 ratingsRate
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The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Freezable (once cooked and pulled )
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Test Kitchen tips for how to make pulled pork:
- If I have time, I like to season the pork with the spice rub the night before and leave it in the fridge overnight. This gives the flavours longer to penetrate the meat and makes the finished dish even more delicious.
- I find that adding a splash of apple cider vinegar to the cooking liquid gives the pork an extra tang and helps to balance the sweetness of the sauce. It’s a simple addition that really lifts the flavour.
- If you’re making this ahead, I recommend shredding the pork once it’s cooked and then returning it to the sauce to soak up even more flavour. It reheats beautifully and is perfect for feeding a crowd.
- Pulled pork is wonderfully versatile. I love serving it in soft brioche buns with crunchy coleslaw, but it's just as good piled onto baked potatoes, tucked into tacos or spooned over loaded fries.
Ingredients
Nutrition
Units:
MetricUS
-
2 tsp smoked paprika
-
2 tsp ground cumin
-
2 tsp pepper
-
2 tsp brown sugar
-
1 tsp salt
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2 medium mugfuls of cider
-
boneless shoulder of pork
(about 2.5kg)
-
a mugful of a good smoky barbecue sauce
-
soft white rolls
-
coleslaw
(see 'Goes well with…' below)
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Nutrition: per serving
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kcal383
-
fat24g
-
saturates8g
-
carbs5g
-
sugars5g
low
-
fibre0g
-
protein38g
high
-
salt0.8g
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Method
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step 1
Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
-
step 2
Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
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step 3
Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.
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step 4
Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
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step 5
Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
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step 6
Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
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step 7
Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
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step 8
Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.
Emma Freud
Emma is an award winning columnist who's written for Good Food for five years. She started by exploring the eccentricities of the food culture in New York, and has more recently turned the tables on top chefs in her series ‘Emma Freud cooks for’. Discover more of Emma's recipes and chef interviews
Recipe from Good Food magazine, March 2017
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A star rating of 4.6 out of 5.198 ratings
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