Ultimate Pulled Pork Recipe (and some surprising tweaks)


This summer, Foodies100 bloggers have been busy cooking up some amazing pulled pork recipes, in association with British Pork.

Today, we’re going to be sharing a simple, gorgeous pulled pork recipe with you, along with some tweaks and suggestions from our food bloggers to take your pulled pork from delicious to divine!

Perfect Pulled Pork

Serves 6
A gorgeous family dinner that combines maximum flavour with minimum fuss!

Write a review


Prep Time
10 min

Cook Time
6 hr

Total Time
6 hr 10 min

Prep Time
10 min

Cook Time
6 hr

Total Time
6 hr 10 min

  1. 1.6kg (3lb 8oz) boneless pork shoulder joint (skin removed if preferred)
  2. 2 tsp Maldon sea salt
  3. 1 tbsp black pepper
  1. Preheat the oven to 220°C (fan 200°C), Gas Mark 7. Line a large roasting tin with foil, making sure your sheet of foil will cover the underside and top of the pork.
  2. Remove the string from the pork joint and unroll. Pat dry with kitchen paper, and place in the roasting tin.
  3. Mix the salt and pepper. Gently massage half the mix over the pork. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.
  4. Turn the oven down to 150°C (fan 130°C), Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork. Pop it back into the oven and let it cook slowly for about 5 hours or until tender.
  5. Turn up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.
  6. Shred the pork (in the cooking juices) into chunky pieces using two forks. Add the reserved seasoning mix and stir well.
Foodies 100 https://www.foodies100.co.uk/


Tweaks for Pulled Pork

Fancy making pulled pork with a twist? 

Over at Le Coin de Mel, there’s a fab recipe for a pulled pork marinade using apple juice, shallots, garlic and ginger – creating a fragrant dish that’s perfect for serving in rolls at a picnic. 

Meanwhile, Helen from Fuss Free Flavours has created an aromatic spice rub for pulled pork that combines smoky chilli, cumin, coriander and star anise. Delicious! We also love Recipes from a Pantry’s take on five-spice pulled pork – perfect with a generous serving of coleslaw! 

If you’re looking to save even more time, The Crazy Kitchen has a recipe for slow-cooker pulled pork cooked on a bed of onions, making a tasty gravy. 

Fancy something a bit more exotic? How about this Moroccan pulled pork with jewelled cous cous? 

Or something completely different – Irn Bru pulled pork, which looks like a fantastic option for Scots and non-Scots alike! 

Sally is the publisher of Foodies100, the UK's largest directory of brilliant UK food and drink blogs and bloggers. Every day of the week, we promote the UK's best and most exciting blogs about food and drink.

Discussion1 Comment

Leave A Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

So You Know...

As you've likely heard and seen, there's an increasing focus on the authenticity of follower growth and engagement on social platforms across the Influencer Marketing community. The platforms themselves have taken measures to deter inauthentic activity and brands now more closely scrutinise the audiences of the influencers with whom they are partnering.

The Flea Network has implemented a system that will detect abnormal spikes in following and engagement, and flag these properties. Of course, such spikes can often be attributed to viral posts or high-profile brands that bring greater exposure to some content.

If one of your social accounts is flagged by our system without an obvious reason, we may reach out to you for assistance in understanding it. If we find any influencer has artificially inflated their audience size or engagement using paid acquisition or automated, third-party tools, we will remove them permanently from our influencer community.

Feel free to reach out to us at bloggers@fleaenterprises.com with any questions or comments.

Thank you!

The Flea Network Team

Got it!