MTT: Pulled Pork
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
One of the brilliant bits about this recipe is that you can pretend you're a mad scientist and just chuck all the ingredients in a big pan together. Really, you know that's how it's done. I've kept the ingredients as easy as possible so they should be in your storecupboard, and don't worry if you have to omit one or two of them or find similar replacements (i.e. soy sauce for Worcestershire, syrup for honey).
  • 2kg pork shoulder
  • 2 onions, finely cubed
  • 150ml Jack Daniels
  • 100ml red wine vinegar
  • 100ml malt vinegar
  • 3tbsp ketchup
  • 4 tbsp Worcestershire sauce
  • 5 tbsp tomato purée
  • 2 tbsp mustard
  • 1 tbsp Tabasco
  • 1tsp ground paprika
  • 1 tsp mustard powder
  • 150g sugar
  • 3 tbsp honey
  • 2tsp salt
  1. Pre-heat the oven to 140 degrees C. In a very large oven-proof saucepan or casserole dish, add all the ingredients aside from the pork and mix together well.
  2. Submerge the pork in the liquid and seal the top of the dish with two layers of tin foil, as well as the lid if there is one.
  3. Cook for 5 hours, turning the pork every hour and a half or so to make sure it's evenly covered in the sauce.
  4. Remove from the oven, take off the tin foil and lid and replace in the oven. Cook for one further hour. At this point I also removed the skin and fat of my joint as I wanted to include the taste of this in my sauce: if you are a bit healthier than me you can do this at the beginning before putting it in the oven for the first time.
  5. Remove from the oven and shred - you should be able to do this with a couple of forks. Drizzle the sauce over and serve.
Recipe by More Than Toast at