Pulled pork

I can’t believe it’s nearly a month since my last post!……actually it is quite believable considering my blogging track record. But I have bountiful excuses. I had so much going on. I was sick, went to the snow, got sick again and then decided to move onto my other hobby of painting. Of course there was work and being lazy as well…

I’m still recovering from my second cold and I blame the lethargic symptoms for influencing my decision making. This was evidenced over the weekend when I agreed to help do some cooking for around 60 people. To make matters more complicated, I suggested we could go with something simple like pulled pork. Whilst making pulled pork for one or two people might be easy, I was quick to learn that it’s not fun pulling apart 10 to 11 kilos of pork.

Despite my sore hands I can see why it’s so popular. The tender, smoky and saucy strips go so well with a bit of salsa or crunchy slaw.




  • 1 kg of pork neck or pork shoulder
  • 2 heaped tbsp of sweet or smoked paprika
  • 2 heaped tbsp brown sugar
  • 1 tsp chilli powder
  • 1 tbsp garlic powder
  • 1 tsp cinnamon powder
  • 1 tsp all spice
  • Almost 1 tbsp salt
  • 1 tsp ground pepper
  • 1 tsp dried thyme
  • 2 cloves of garlic minced
  • 1/4 cup oil.
  • 1 onion roughly chopped
  • 2 cups chicken stock
  • Good quality bbq sauce
  1. Mix together all the ingredients except pork, onion and chicken stock. It should look like a slurry. If it is too gritty, add in a bit more oil to loosen up the mixture.
  2. Massage the mixture into the pork making sure you get into all the crevices. Marinate at least overnight. If the pork is too big, cut it into smaller chunks. A chunk slightly bigger than your fist should be fine. This would help lessen the cooking time.
  3. Preheat oven to 130 degrees celcius for fan forced. Layer onions on bottom of baking tray. Place pork on top. This will prevent the bottom of the pork from burning
  4. Pour in chicken stock around pork and cover with aluminium foil. Place into oven.
  5. Bake for 2hrs. Flip the pork and bake for another hour uncovered.
  6. The meat should be soft to poke through and should yield if you try to tear with a fork. If it isn’t soft enough cover and bake for longer.
  7. Take out and rest the meat covered for half an hour.
  8. After resting, start shredding or pulling the pork apart. You can use two forks to do this or go with your hands.
  9. If you are serving the pork that day, mix through some bbq sauce until the pulled pork is moist but not overly wet.
  10. Place into oven for 5 min to warm through and serve in whatever way you want.

Optional steps

  1. If you are serving the pork the next day, you can place the remaining cooking liquid into the fridge for the fat to set.
  2. Scoop off the top layer of fat and heat up the liquid on the stove on medium heat
  3. Add in cider vinegar if you have it and some more sugar/salt to taste. You can add the vinegar a little at a time to adjust to your tasting.
  4. Let the liquid reduce until it thickens slightly.
  5. Add the liquid to the pulled pork until it is moist and not overly wet. Serve and enjoy!