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Recipe for Pulled Pork

Recipe for Pulled Pork

Recipe for Pulled Pork

(Ref: RCP012)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): 0.25


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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.