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How to Cook Pulled Pork

Pulled pork

What you’ll need:

Serves 8

2kg Pork Shoulder
2 tbsp spoon smoked paprika
2 tbsp dried mixed herbs
2 tbsp salt
1 tbsp Black pepper
660ml lager or light ale
2 large carrot
2 onions
2 sticks celery
1 sprig of rosemary
3 bay leaves
8 cloves of garlic

For the glaze

100g ketchup
20g English mustard
30g cornflour
100g brown sugar
50g red wine vinegar
50g soy sauce

A step-by-step guide

  1. Mix the smoked paprika, dried herbs, salt and pepper and rub them all over the pork. Cover with clingfilm and sit them in the fridge for a minimum of two hours.
  2. Preheat the oven to 160c.
  3. Peel and roughly chop the carrot, onion, celery and garlic and place in a casserole dish with the pork,beer, rosemary and bay leaves.
  4. Put the lid on the casserole dish and pop it in the oven for 4 to 5 hours.
  5. Once the pork is cooked to perfection removed it from the dish discard the vegetables but retain theliquid. Turn the oven up to 180c.
  6. Set aside the pork and place the liquid in a saucepan along with all the ingredients for the sauce exceptfor the corn flour.
  7. Bring to the boil stirring occasionally. Then add just enough water to the corn flour so that it’s dilutedand stir it into the sauce until it thickens.
  8. Remove the skin and string from pork and discard. Use two forks to shred the meat and then fold inthe sauce.
  9. Serve with coleslaw and toasted brioche buns.

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