20min 4 ppl
Slow-Roasted Pulled Pork
265 minutes
6 people
Hardover 60 min or 12+ steps
265 min · 4 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 38g
Carbs 9g
Fats 26g
About this dish
A bone-in shoulder rubbed with smoked paprika and cayenne, then covered and roasted low for four hours until the meat gives way under a fork. Most of that is the oven's work, not yours — about forty minutes of hands-on effort for enough pulled pork to fill sandwiches, top a pizza, or feed six.
Allergy Info
None
Diet Info
Meat
Ingredients
Meat & Poultry
- Pork shoulderbone-in900 g
Spices & Seasonings
- Smoked paprika2 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Ground Cumin1 tsp
- Fine sea salt1 tsp
- Black pepperfreshly ground1 tsp
- Cayenne pepper0.5 tsp
Oils & Condiments
- Olive oil2 tbsp
- BBQ sauce100 ml
- Apple cider vinegar1 tsp
Utensils
- Roasting tin
- Aluminium foil
- Meat thermometer
- Small bowl
- Two forks
Method
1
Mix the smoked paprika, garlic powder, onion powder, cumin, salt, black pepper and cayenne in a small bowl to form the dry rub. Pat the pork shoulder dry with kitchen paper, rub all over with the olive oil, then coat thoroughly with the spice rub.
Approx. 10 minutes
2
Preheat the oven to 150°C (130°C fan). Place the pork shoulder in a roasting tin, cover tightly with foil and roast for 3.5–4 hours. Use a meat thermometer: the thickest part should read 90°C. That is well above the 63°C minimum for pork — the extra heat is what breaks down the connective tissue so the meat pulls apart.
Approx. 225 minutes
3
Remove the pork from the oven and let it rest, still covered in foil, for 20 minutes. Resting before pulling keeps the meat juicy; shredding it straight from the oven drives the moisture out.
Approx. 20 minutes
4
Using two forks, pull the meat into coarse shreds, discarding the bone and any excess fat. Toss the pulled pork with the BBQ sauce and the apple cider vinegar — the vinegar cuts the sweetness of the sauce.
Approx. 10 minutes
