Pulled Pork

Ingredients

• 1.8–2.3 kg (4–5 lb)boneless pork shoulder
• 3 tablespoons (packed; about 38 g)brown sugar
• 1 tablespoonchilli powder
• 1 tablespoongarlic powder
• 1 tablespoonsmoked paprika
• 2 teaspoonssalt
• 1 teaspoonground cumin
• ½ teaspoon, or to tasteground black pepper
• 180 ml (¾ cup)chicken stock
• 3 tablespoonsWorcestershire sauce
• ½ teaspoonliquid smoke
• As neededbuns
• As neededbarbecue sauce
• As neededcoleslaw
• 1–2 tablespoonsolive oil or butter, for toasting the buns

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C (300°F). For a slow-cooker method, refer to the recipe notes.

2. 2

   Cut the pork

   Cut the pork shoulder into four smaller pieces and remove any string around the joint. Leave the fat in place.

3. 3

   Mix the spices

   Combine the brown sugar, chilli powder, garlic powder, smoked paprika, salt, cumin and pepper in a small bowl. Coat the pork pieces in the mixture and place them in a Dutch oven. If you like, do this the night before and refrigerate the covered pork.

4. 4

   Add the liquid

   Stir the chicken stock, Worcestershire sauce and liquid smoke together in a small bowl. Pour the mixture around the pork.

5. 5

   Cook until tender

   Cover and cook for 2 hours. Uncover and cook for another 1½ hours, or until the pork is tender enough to fall apart.

6. 6

   Shred the pork

   Transfer the pork to a baking tray and shred it with two forks. Spoon some of the cooking liquid over the meat to moisten it, then toss to coat.

7. 7

   Toast and serve

   Serve the pork in toasted buns with barbecue sauce and coleslaw. To toast the cut sides, heat 1–2 tablespoons of olive oil or butter in a frying pan over a medium heat, add the buns and watch them closely until browned; work in batches.

What is pulled pork?

Pulled pork is a US barbecue favourite made by cooking pork slowly until its fibres separate easily into shreds. It is especially associated with American barbecue traditions, where long, gentle cooking turns a well-marbled cut into tender, flavourful meat.

This oven version uses a sweet, smoky spice rub and a small amount of seasoned cooking liquid. Serving it in toasted buns with barbecue sauce and coleslaw brings together savoury pork, tangy sauce and crisp, cool slaw.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 41g protein, 6g carbs, 6g fat.

The pork provides most of the protein, while the brown sugar and buns supply much of the carbohydrate; the shoulder contributes most of the fat. Serve a bun with a generous helping of coleslaw or salad to add a fresh, crisp contrast to the rich meat.

Choosing and seasoning the pork

Pork shoulder: this cut has enough fat and connective tissue to stay succulent during a long cook. Keep the fat in place as directed, and divide the joint into four pieces so it cooks evenly.

Spice rub: brown sugar balances the chilli powder, garlic, paprika, cumin and pepper. Coat all sides of each piece so the seasoning is spread throughout the batch.

The slow-cooking method

Covered first: the Dutch oven traps moisture while the pork begins to soften. Pour the stock mixture around the meat rather than washing the seasoning off its surface.

Uncovered finish: the final 1½ hours lets the pork continue cooking until it is easy to pull apart. Start checking at the stated time, since the joint's size and shape can affect how quickly it becomes tender.

How to tell when it is ready

Tenderness is the key cue: the pork should pull apart readily with two forks. If it still feels resistant, return it to the oven and continue cooking until it shreds easily.

Moisture: add a little of the leftover cooking liquid to the shredded meat and toss it through. This helps keep the strands juicy without needing to pour in all the liquid at once.

Toasting and assembling the buns

Toast the cut sides in a frying pan over a medium heat, keeping a close eye on them as they brown. Working in batches gives each bun room to make contact with the pan.

Fill the buns with pork, then add barbecue sauce and coleslaw. Keep extra sauce and slaw at the table so everyone can adjust their serving.

Getting ahead and serving

Season ahead: you can coat the pork the night before and keep it covered in the fridge. This makes the next day's preparation quicker.

Serve the sandwiches with extra coleslaw or a simple green salad. The crisp, fresh side contrasts with the rich, soft pork.

Recipe notes & tips

• Remove any string from the pork before cutting it into four pieces.
• Leave the fat on the pork shoulder during cooking, as directed.
• Keep the cooking liquid around the pork when adding it to the Dutch oven.
• Check that the meat pulls apart easily before taking it out to shred.
• Add cooking liquid to the shredded pork gradually so you can control how moist it gets.
• Toast the buns in batches and watch them closely to avoid over-browning.

Variations

• Adjust the heat: use more or less chilli powder to suit your preference.
• Add extra tang: serve with a sharper barbecue sauce for a more pronounced contrast.
• Make it saucier: stir more barbecue sauce through the shredded pork before serving.
• Serve without buns: spoon the pork over a baked potato or alongside coleslaw.
• Use a different slaw: swap the coleslaw for another crunchy cabbage salad.

Common mistakes to avoid

• Cutting the pork unevenly: divide it into four similarly sized pieces so they cook at a similar pace.
• Removing all the fat: leave it on the shoulder during cooking as the recipe directs.
• Pouring liquid over the seasoning: add the stock mixture around the pork to keep the rub in place.
• Shredding too soon: wait until the meat pulls apart easily with two forks.
• Adding too much cooking liquid: spoon it over the shreds a little at a time and toss as you go.
• Walking away from the buns: watch them closely in the pan because their cut sides brown quickly.

How to store

Refrigerate leftover pork in a covered container, ideally with some cooking liquid, for up to 3 days. Reheat it gently in a covered pan or microwave until piping hot, adding a splash of the reserved liquid if it seems dry. Store buns, barbecue sauce and coleslaw separately.

Frequently asked questions