Epic Pulled Pork
This mouthwatering slow cooked pulled pork recipe roasted with apple, garlic, smoked paprika, brown sugar and sage is full of flavour and incredibly tender.
Epic Pulled Pork
Epic Pulled Pork
Epic Pulled Pork
This pulled pork recipe is so easy to make and is such a crowd pleaser. Perfect for entertaining especially Christmas entertaining when the pressure is on, you can delegate all the hard work to your oven.
Serve with your fave BBQ sauce or even better, this homemade apple and whisky BBQ sauce goes perfectly with pulled pork.
Pulled pork is delicious on burger buns, on tacos, burritos or just as it is with a delicious salad, like this apple, kale and mint salad.
On a sandwich, on a pizza, with fried rice even! It’s so versatile and elevates so many dishes.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 180 C / 356 F. Choose a size where the pork fits kind of snug. Lay the apples, garlic cloves and sage in the roasting tray.
Turn the pork upside down (not on the fat side) and drizzle over a little olive oil, then scatter over the spices, salt, pepper and sugar. Rub it all on the underside of the pork (this will mean the spices won’t burn in the cooking process).
Turn it right side up and place on the apples. Drizzle over a little olive oil onto the top skin area and then season with a good pinch of salt and pepper.
Pour in the water to the tray (not over the pork).
Place in the oven and cook for 2 hours, then reduce the temp to 150 C / 302 F, cook for a further three hours, adding 1/2 cup of water and turning over the apples every hour for the last three hours. Make sure you add in a cup of water when it looks like it’s becoming reduced, to avoid burning within the pan, so ensure to check the pork every hour.
Take pork out of the oven and remove the crackling with a knife running between the fat layer and the meat. Crank the oven to full whack, place the cracking on a tray with baking paper, and bake for 5-10 minutes to crisp up while you pull apart the pork. Keep an eye on it though so it doesn’t burn. Remove and cut into pieces with a knife. Taste and add more seasoning if needed.
Now with two forks, ‘pull’ apart the meat and shred it until it’s all pulled. Mix through the tray liquid. Taste and season with a little salt if it needs it.
Serve with your fave smokey BBQ sauce and a good fresh bun or fresh salad.
Preheat oven to 180 C / 356 F. Choose a size where the pork fits kind of snug. Lay the apples, garlic cloves and sage in the roasting tray.
Turn the pork upside down (not on the fat side) and drizzle over a little olive oil, then scatter over the spices, salt, pepper and sugar. Rub it all on the underside of the pork (this will mean the spices won’t burn in the cooking process).
Turn it right side up and place on the apples. Drizzle over a little olive oil onto the top skin area and then season with a good pinch of salt and pepper.
Pour in the water to the tray (not over the pork).
Place in the oven and cook for 2 hours, then reduce the temp to 150 C / 302 F, cook for a further three hours, adding 1/2 cup of water and turning over the apples every hour for the last three hours. Make sure you add in a cup of water when it looks like it’s becoming reduced, to avoid burning within the pan, so ensure to check the pork every hour.
Take pork out of the oven and remove the crackling with a knife running between the fat layer and the meat. Crank the oven to full whack, place the cracking on a tray with baking paper, and bake for 5-10 minutes to crisp up while you pull apart the pork. Keep an eye on it though so it doesn’t burn. Remove and cut into pieces with a knife. Taste and add more seasoning if needed.
Now with two forks, ‘pull’ apart the meat and shred it until it’s all pulled. Mix through the tray liquid. Taste and season with a little salt if it needs it.
Serve with your fave smokey BBQ sauce and a good fresh bun or fresh salad.
Watch the how to video
Watch the how to video
Epic Pulled Pork
- 1 tbsp olive oil
- 3.5kg (bone in) or 2kg (bone out) pork shoulder / Boston butt
- 3 apples, sliced into rings
- 5 cloves of garlic, peeled
- 2 cups water + extra
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp brown sugar
- ½ tsp cumin
- Preheat oven to 180 C / 356 F. choose a roasting tray size where the pork fits kind of snug. Lay the apples and garlic cloves and sage in the roasting tray
- Turn the pork upside down (not on the fat side) and drizzle over a little olive oil, then scatter over the spices, salt, pepper and sugar. Rub it all on the underside of the pork (this will mean the spices won’t burn in the cooking process
- Turn it right side up and place on the apples. Drizzle over a little olive oil onto the top skin area and then season with a good pinch of salt and pepper
- Pour in the water to the tray (not over the pork)
- Place in the oven and cook for 2 hours, then reduce the temp to 150 C / 302 F, cook for a further three hours, adding 1/2 cup of water and turning over the exposed apples every hour for the last three hours
- Take pork out of the oven and remove the crackling with a knife running between the fat layer and the meat. Crank the oven to full whack, place the cracking on a tray with baking paper, and bake for 5-10 minutes to crisp up while you pull apart the pork. Keep an eye on it though so it doesn’t burn. Remove and cut into pieces with a knife. Taste amd add more seasoning if needed
- Now with two forks, ‘pull’ apart the meat and shred it until it’s all pulled. Mix through the tray liquid. Taste and season with a little salt if it needs it
- Serve with your fave smokey BBQ sauce and a good fresh bun or fresh salad (like this one!).