Pulled pork

Ingredients

• 1 kgpork shoulder
• 1/2 tspsea salt
• 1/2 tspgarlic powder
• 1/2 tspmixed pepper
• 1 tbspsmoked paprika
• 1 tsponion powder
• 1/4 tspsweet paprika
• to tastesea salt
• 1garlic clove, crushed, grated or finely chopped (granulated garlic can also be used)
• 50 gsoft brown sugar
• 100 mlcider vinegar
• 2 tbspWorcestershire sauce
• 100 gmerquén barbecue sauce, original barbecue sauce or ketchup
• to tastesea salt
• to tasteground black pepper

Instructions

1. 1

   Mix the spices

   Combine all the spices in a bowl.

2. 2

   Season the pork

   Rub the spice mixture over the pork, coating it well on every side.

3. 3

   Make the sauce

   Whisk the remaining ingredients together until combined.

4. 4

   Add to the pot

   Pour the mixture into a slow cooker or an oven-safe dish.

5. 5

   Cover the pork

   Place the pork on top. If the liquid does not cover it completely, add water until it does.

6. 6

   Cook until tender

   Cook on low in a slow cooker for 8 hours, or cover and cook in the oven at 100 °C until tender.

7. 7

   Separate the liquid

   Take the pork out of the oven and separate it from the cooking liquid.

8. 8

   Reduce the sauce

   Bring the cooking liquid to the boil and cook until thickened.

9. 9

   Shred and combine

   Shred the pork and mix it with the sauce until combined.

10. 10

    Serve as desired

    Serve on a plate, in a sandwich or however you prefer.

What is pulled pork?

Pulled pork is a US barbecue-style dish: pork is cooked slowly until its fibres separate easily, then shredded and dressed with sauce. The name describes the way the tender meat is pulled apart rather than sliced.

Here, a smoky paprika spice rub meets a sweet, tangy cooking liquid. The pork absorbs flavour as it cooks, and reducing the liquid gives the shredded meat a concentrated coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 35g protein, 14g carbs, 24g fat.

The pork supplies most of the protein and a substantial share of the fat, while the brown sugar and barbecue sauce or ketchup contribute carbohydrates. Serve a moderate portion with vegetables and a simple starch such as potatoes or rice to round out the plate.

Choosing and seasoning the pork

Pork shoulder: this cut is suited to long, gentle cooking and becomes easy to shred when tender. Keep the piece whole for cooking so it stays moist in the liquid.

Spice rub: salt, garlic, pepper, smoked paprika, onion and sweet paprika season the surface before the pork goes into the pot. Rub the mixture over all sides for even coverage.

Building the cooking liquid

Tangy base: cider vinegar and Worcestershire sauce bring sharpness and savoury depth, while brown sugar softens their edge. Garlic adds another savoury note.

Sauce choice: barbecue sauce gives a smoky, sweet finish; ketchup is an alternative with a simpler tomato flavour. If using either, taste the finished sauce before adding extra salt.

Getting the texture right

Covered cooking: keep the dish covered in the oven, or use the slow cooker's lid, so the pork cooks gently in the liquid. The recipe gives 8 hours on low in a slow cooker; in the oven, cook at 100 °C until tender.

Doneness cue: the pork should separate easily when pulled apart. If it still resists, continue cooking until it is tender rather than trying to shred it early.

Reducing and coating the sauce

Separate the cooked pork from the liquid before reducing it. Bring the liquid to a boil and let it thicken, keeping an eye on it as it reduces.

Shred the pork, then stir it through the thickened sauce. This helps coat the strands instead of leaving the meat sitting in a watery pool.

How to serve it

Sandwiches: pile the sauced pork into soft rolls for an easy sharing meal. A crisp slaw or pickled vegetables make a fresh contrast to the rich meat.

Plates: serve it with potatoes, rice or vegetables, and spoon over any extra sauce. Keep any additional salt and pepper for the table so everyone can season to taste.

Recipe notes & tips

• Pat the pork dry before rubbing it with the spice mixture so the seasoning adheres well.
• Keep the lid on during cooking to retain moisture.
• Add water only if needed to cover the pork, as directed in the method.
• Let the cooking liquid thicken before mixing it with the shredded pork.
• Taste the sauce before adding extra salt, especially if your chosen barbecue sauce is already salty.

Variations

• Use ketchup: swap it for the barbecue sauce for a more tomato-led flavour.
• Choose merquén barbecue sauce: use the listed option for a chilli-smoked accent.
• Serve in rolls: add the pulled pork to soft buns with crunchy slaw.
• Make a plate: serve it alongside potatoes or rice and vegetables.
• Adjust the seasoning: add the listed salt and black pepper to taste once the sauce is reduced.

Common mistakes to avoid

• Uneven seasoning: rub the spice mixture over every side of the pork.
• Uncovered cooking: keep the oven dish covered so the meat cooks in the liquid.
• Not enough liquid: add water if the pork is not completely covered.
• Shredding too soon: wait until the meat separates easily before pulling it apart.
• Watery sauce: boil the cooking liquid until it thickens before mixing it with the pork.

How to store

Refrigerate leftover pulled pork in an airtight container, with its sauce, for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if it seems dry.

Frequently asked questions