Pulled pork

Ingredients

• 1.5 kgpork shoulder (bondiola)
• 1onion
• 300 mlwater
• 15 ml (1 tbsp)ground black pepper
• 15 ml (1 tbsp)sweet paprika
• 10 ml (2 tsp)crushed chilli flakes
• 15 ml (1 tbsp)dried oregano
• 15 ml (1 tbsp)ground cumin
• 50 g (3 tbsp)soft brown sugar
• 20 g (1 tbsp)tomato purée
• 10 ml (2 tsp)mustard
• 5 ml (1 tsp)salt
• 100 mlcider vinegar
• 3 clovesgarlic

Instructions

1. 1

   Mix the marinade

   Finely chop or mash the garlic, then mix it in a bowl with the remaining sauce ingredients to make a homemade barbecue-style marinade.

2. 2

   Marinate the pork

   Put the pork shoulder in a dish and cover it with all the marinade, rubbing it over the meat so it is coated all over. Cover and marinate in the fridge for about 4 hours or overnight.

3. 3

   Roast the pork

   Cut the onion into large pieces and put them in an oven dish. Set the pork on top and pour the water around it. Cover the dish and roast at a low temperature of 120°C for at least 2 hours.

4. 4

   Shred and serve

   Transfer the pork to a serving dish, or use the roasting dish, and pull the meat apart with two forks. Serve so everyone can make sandwiches to their liking.

What is pulled pork?

Pulled pork is pork cooked until tender enough to separate into strands with forks, then served as a filling or main dish. It is often associated with American barbecue, while this version uses a homemade barbecue-style marinade rather than relying on a bottled sauce.

The combination of vinegar, spices, tomato purée and brown sugar gives the pork tang, savouriness and a little sweetness. Slow roasting at a low temperature helps the meat become easy to shred.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 13g protein, 4g carbs, 14g fat.

Pork shoulder supplies most of the protein and fat, while the brown sugar contributes most of the carbohydrates; the onion and marinade add smaller amounts. Serve a moderate portion in a sandwich with a generous side of salad or vegetables to balance the plate.

The marinade ingredients

Spice mix: black pepper, paprika, chilli, oregano and cumin season the pork throughout. The chilli adds a mild kick, so adjust it only if you are deliberately changing the recipe.

Tang and sweetness: cider vinegar and mustard bring sharpness, while brown sugar and tomato purée round out the sauce. Finely chopped or mashed garlic helps distribute its flavour evenly.

Marinating the pork

Coating: rub the marinade over the whole pork shoulder so the seasoning reaches all sides. Use a dish that holds the meat snugly and keeps the sauce around it.

Timing: leave it covered in the fridge for about 4 hours or overnight, as directed. Keep it refrigerated during this stage rather than leaving it at room temperature.

Low and slow roasting

Onion bed: cut the onion into large pieces and set the meat on top. Pour the water around the pork, not over it, then cover the dish for roasting.

Gentle heat: roast at 120°C for at least 2 hours. The recipe gives a minimum time; the useful doneness cue is that the pork can be pulled apart easily with two forks.

How to shred and serve

Shredding: use two forks to pull the cooked pork into strands. Work in the roasting dish or transfer the meat to a serving dish, as the method allows.

Sandwiches: serve the pork for everyone to assemble as they like. A crisp salad or crunchy slaw makes a refreshing contrast to the soft, richly seasoned meat.

Planning the timing

The stated total time is 130 minutes, but the method also calls for about 4 hours or overnight of refrigerated marinating, followed by at least 2 hours in the oven. Allow for those stages when planning the meal.

You can prepare the marinade and coat the pork ahead of time, then roast it when you are ready. Keep it covered and refrigerated while it marinates.

Recipe notes & tips

• Mash the garlic into a paste if you want it to blend smoothly into the marinade.
• Use a dish that fits the pork closely so the marinade can coat it well.
• Keep the pork covered in the fridge for the full marinating period.
• Pour the water around the meat to retain the arrangement in the recipe.
• Check that the pork pulls apart easily before serving, since the roast time is a minimum.
• Shred the meat while it is still warm for easier pulling with forks.

Variations

• More heat: Add extra chilli only if you want a spicier result.
• Milder flavour: Reduce the chilli flakes for a gentler seasoning.
• Sandwich toppings: Offer sliced onion or crunchy salad alongside the pork.
• Lower-sugar sauce: Use less brown sugar for a less sweet marinade.
• Serve as a bowl: Pair the shredded pork with vegetables instead of making sandwiches.

Common mistakes to avoid

• Skipping the marinade: Allow about 4 hours or overnight in the fridge for the pork to take on the seasoning.
• Leaving it unrefrigerated: Keep the pork covered and chilled while it marinates.
• Pouring water over the meat: Add it around the pork as specified.
• Using a high oven temperature: Roast at 120°C for the slow-cooked texture.
• Stopping at the minimum time regardless: Continue cooking if the meat does not yet pull apart easily.

How to store

Refrigerate leftover pork in a covered container within 2 hours and use within 3 days. Reheat until piping hot, adding a little water if needed to keep it moist.

Frequently asked questions