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Recipe for Pulled Pork

Recipe for Pulled Pork

Recipe for Pulled Pork

(Ref: RCP012)

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Time-consuming, but worth the effort! Ok so you may not have time every week to roast pork for nigh on 10 hours, but for a special occasion when you want to taste the full flavours of the pork, you have to try this...



Preparation Time:

30 mins

Cooking Time:

6 hours


Pork Shoulder, bone in - 6 kg
  Hickory Wood Chips, soaked for 3 hours- 3 cups
  Burger Buns - 12
 Chilli Powder - 2 tbsps
 Sea Salt - to taste
 Garlic Powder - 1 tbsp
 Ground Black Pepper - 1 tbsp
 English Mustard Powder - 2 tsps
 Thaitalian Tingler Chilli Jam - 3 tbsps 
  Tomato Ketchup - 300 ml
  Cider Vinegar - 150 ml
 Demerara Sugar - 75 g
 Worcestershire Sauce - 2 tsps 
 Haitian Sensation Chilli Sauce - 2 tbsps 
 Sea Salt - to taste
 Ground Black Pepper - ¼ tsp


• Prepare your smoker, following manufacturer's instructions, for indirect cooking over a low heat.

• Make a rub from the chilli powder, sea salt, garlic powder, ground black pepper, mustard powder and Chilli Jam, mixing together in a small bowl. Season the pork shoulder all over with the rub and press the spices into the meat.

• Smoke the pork over indirect low heat, with the lld closed but adding a handful of drained wood chips to the coals every hour for the first 3 hours, until the internal temperature of the meat reaches 88°C. At this point the bone should easily slip out of the meat, and it should be failing apart in areas. The total cooking time will be 8 to 10 hours, maintaining the heat of the smoker at 110°C to 130°C.

• Whisk the remaining ingredients together in a large, heavy-based saucepan to make the sauce. Bring to a simmer over a medium heat and cook for about 5 minutes, stirring occasionally. Taste and adjust the seasonings, as necessary: it should be tangy.

• Transfer the pork to a roasting tray, cover with aluminium foil and allow the pork to rest for at least 30 minutes.

• Pull the warm meat apart with your fingers, or use 2 forks to shred the meat, discarding any large pieces of fat or sinew. Put the shredded pork into a large bowl and moisten with as much sauce as you like (you may not need all of the sauce). Pile the pork on to the hamburger buns and serve.


"Dear Spices of India, Many thanks. Beautifully packed and arrived here - on Dartmoor! - before 8am this morning!! 'till next time. Regards,"

- Angus Graham