Pulled Pork

Pulled Pork

8 hrs 30 mins total time

50 mins active time


Serves 12



For the spice rub:

  • 2 tbsp flaky sea salt
  • 2 tbsp dark brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 1 tsp crushed red pepper flakes
  • ½ tsp mustard powder
  • ½ tsp cayenne pepper

For the pulled pork:

  • 4 ½-5 ½ lb boneless pork shoulder

    cut into 4 pieces

  • 1 large yellow onion

    thinly sliced

  • 4 cloves garlic


  • 1¼ cups (10 fl oz) apple cider vinegar
  • ¼ cup (2 fl oz) Worcestershire sauce
  • ½ cup (4 fl oz) water

For the barbecue sauce:

  • 1 cup (8 fl oz) canned crushed tomatoes
  • ⅓ cup (2¾ fl oz) apple cider vinegar
  • ¼ cup (3¼ oz) Lyle’s golden syrup
  • 3 tbsp (1½ fl oz) Worcestershire sauce
  • ¼ cup (1¾ oz) dark brown sugar
  • 1 tsp smoked paprika
  • ½ clove garlic


  • 1 tbsp Dijon mustard
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

To serve:

  • 12 large burger rolls

    warmed, split

  • Shredded cabbage
  • Shredded carrot
  • Shredded radish
  • Cilantro leaves


  • 1To make the spice rub, put all the ingredients in a small bowl and stir to combine.
  • 2To make the pulled pork, put the pork in a large bowl. Sprinkle over the spice rub. Use your fingertips to rub the mixture into the pork until it is evenly coated. Cover with plastic wrap and refrigerate for 1-2 hours or overnight.
  • 3Put the onion and garlic in the bottom of a greased 4 ½ qt Dutch oven. Put the pork on top.
  • 4Combine the apple cider vinegar, Worcestershire sauce and water in a measuring cup, then pour into the Dutch oven. Cover with a tight-fitting lid or two layers of foil, pressed down around the edges to seal.
  • 5Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/HIGH/5 hours and press start.
  • 6Once preheated, put the pork in the oven and cook for 5 hours.
  • 7Meanwhile, to make the barbecue sauce, combine all the ingredients in a medium saucepan. Cook, stirring often over medium heat, for 10 minutes until the sauce comes to a boil.
  • 8Reduce heat to low and simmer, stirring occasionally, for 40 minutes until the sauce has thickened. Season with sea salt and pepper. Set aside to cool completely.
  • 9Transfer the pork to a tray. Using 2 forks, shred the pork, discarding any fat and gristle. Strain the pan juices from the pork into a measuring cup. Pour 1 cup (8 fl oz) into a medium saucepan. Add 1 cup (8 fl oz) of the barbecue sauce. Stir over medium heat until hot. Pour over the shredded pork, stir gently to coat.
  • 10Top the bun bottoms with the pulled pork, cabbage, carrot, radish, cilantro and a spoonful of the remaining barbecue sauce. Sandwich with bun tops.
  • 11Alternatively serve the pulled pork over baked potatoes, in wraps or tacos.
    Tip: Before you start, check that the Dutch oven fits in the oven.

Similar Recipes