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Pulled Pork

why not go the whole hog by trying to make our pulled pork at home?


2 red Onions

1.5kg - 2kg Pork Shoulder

For the rub:

1 tBSp of smoked paparika

1 TBSp of mustard powder

1 TSp SAlt

1 TSP Black Pepper

or use

Angus and oink The general Rub

For the BBQ Sauce:

150g tomato ketchup

4 tbsp of red wine vinegar

1 TBSp Worcestershire sauce

3 table spoons of dark brown sugar

Image by Jez Timms

1: Pre-heat the oven to 160C

2: Quarter and scatter the onions in the bottom of a large roasting tray.

3: Mix the mustard, smoked paprika, Salt and black pepper together then rub it all over the pork shoulder and place onto the roasting tray on top of the onions. 


4: add 200ml of water to the roasting tray wrap well in foil and cook slowly for 3 1/2 to 4 hours.


5: In a pan combine all the ingredients for the BBQ SAuce and bring to the boil for around 10 to 15 minutes until thick and glossy. 

6:Once the Pork Shoulder has cooked, add the onions to the BBQ SAuce mixture and blend with a hand blender.


7: Taste the sauce and if you fancy adding some more smoked paprika or if using the general rub feel free to add a wee bit extra if required.

8: Allow the pork shoulder to rest for 20-30minutes then remove the fat and shread with either tongs or big forks. 

9: Serve in a Brioche Bun Smoothered with BBQ SAuce. 


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