Pulled Pork Recipe

Posted on June 18, 2013

If like me, you love eating pulled pork whilst on holiday in florida, then why not make your own? it really is easy... you just need a suitable receptacle that will fit in a large pork joint, and a few hours to cook it. preparation time is maybe 10 minutes at the start and maybe 10 minutes at the end.


you will need:

  • slow cooker, or casserole dish (with lid)
  • a couple of forks
  • a reasonably sharp knife to remove the skin from the joint


  • 1 large pork shoulder joint
  • 1-2 roughly chopped chilli peppers (these can be left out if you don't like it having a bit of a kick)
  • 2 large dried mexican peppers (you can get a big bag of them from publix - these are for flavour, not heat)
  • large glug ofapple cider vinegar
  • 3-4T soft brown sugar (muscavado works well, but demerara is ok)
  • 2T english mustard
  • 2T Worcestershire sauce
  • 2 large onions - one roughly diced, one quartered
  • 2-4 cloves garlic thinly sliced
  • mug of water or chicken/pork stock

plus, assorted smoky/barbecue sauce/spices. if youre feeling lazy, half a jar of reggae reggae sauce will do, but i just add whatever herbs and spices i have lying around in my cupboard that i think will work... paprika, cumin & cayenne work well amongst others


remove the skin from the joint, coat the joint in mustard and stock it on your pot along with all the other ingredients. add enough water/stock to cover the onions (about 2 inches) - stick it in the oven on a medium heat, or in your slow cooker...

cook for AT LEAST 4 hours, ideally 5-6 or more, but if you're in a rush, it can be done in 2-3 if you make more of an effort to shred the meat with your forks and cut the joint into smaller chunks to cook it quicker. the longer and slower, the better though! if it is done properly, you shouldn't have to make any effort in shredding it with your forks!

if you have too much liquid near the end, just add in a bit of cornstarch you have pre-mixed in a bit of warm water (to avoid it going all lumpy).. just drop it in the pot and stir it in in the last 20 minutes of cooking to thicken it up nicely.

get some nice fresh crusty bread rolls (i like the square ciabatta style ones with seeds on top you get from the bakery counter at tesco/waitrose/etc), slice open, and fill with barbecued pork goodness! or maybe server with vegetable rice (like in the photo)