Slow Roasted Pulled Pork with Apple and Smoky Spice Rub

Tender, juicy and packed with flavour, pulled pork is one of the most versatile meals you can make. Slow cooking transforms the meat into succulent strands that are perfect for wraps, rolls, tacos, baked potatoes and more.

Serves: 2–3
Preparation time: 15 minutes
Cooking time: 2½–3½ hours

Ingredients

  • 500g deboned pork shoulder, skin removed
  • 1 tsp salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp brown sugar
  • 1 small onion, sliced
  • 2 cloves garlic, crushed
  • 100ml apple juice, apple cider, or water
  • 1 tbsp apple cider vinegar

Method

(See our cooking methods page for helpful tips to get the most out of your meat)

  1. Preheat the oven to 150°C.
  2. Mix the salt, paprika, pepper, garlic powder, onion powder and brown sugar. Rub all over the pork shoulder.
  3. Place the sliced onion and garlic in a small roasting dish or ovenproof pot. Put the pork on top and pour in the apple juice and vinegar.
  4. Cover tightly with a lid or foil.
  5. Cook for 2½–3½ hours, until the pork is very tender and easily pulls apart with two forks. If using a thermometer, aim for an internal temperature of around 90–96°C. At this point the collagen has broken down and the meat will shred easily.
  6. Remove the pork and rest for 15 minutes.
  7. Shred with two forks, discarding any large pieces of fat.
  8. Mix some of the cooking juices back into the meat to keep it moist and juicy.

Serving Ideas

Pulled pork is incredibly versatile. Try it:

  • In soft wraps with crunchy coleslaw
  • On toasted rolls with barbecue sauce and pickles
  • In tacos with avocado, coriander and lime
  • Loaded onto baked potatoes with grated cheese
  • Served with roast sweet potatoes and a green salad
  • In toasted sandwiches with mature cheddar

Tips

It's worth checking part way through to make sure the liquid isn't evaporating. Top up if the level has dropped much.

If the pork doesn't shred easily, it isn't quite ready. Return it to the oven for another 20–30 minutes and check again. Pulled pork becomes tender through time rather than high heat, so patience is rewarded.