Slow cooked pulled pork
Pork shoulder rubbed with smoky spices and cooked low and slow until it shreds with a fork. Pile into buns with slaw.
- Time5 hr 30
- LevelEasy
- Costabout £1.50 a head
- Oven150°C (130°C fan)
Ingredients
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Method
- 1
Mix the paprika, sugar, garlic granules, onion granules, salt, pepper and mustard powder. Rub the oil over the pork, then press the spice mix all over it.
- 2
Heat the oven to 150°C (130°C fan). Place the pork in a deep roasting tin and pour the apple juice and half the vinegar around it.
- 3
Cover the tin tightly with foil and roast for 4 hours, until the meat is very tender.
240 min - 4
Remove the foil, raise the oven to 200°C (180°C fan) and roast for 30 minutes to darken the top.
30 min - 5
Rest the pork for 20 minutes, then shred it with two forks, discarding any large lumps of fat.
20 min - 6
Stir the remaining vinegar and the tin juices through the meat and serve in buns.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.