Everyday Kitchen

American/Southern · Dinner

Pulled Pork

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Pulled Pork is a American/Southern dish. Tenderness matters more than the minimum safe pork temperature for shredding.

Prep
20 min
Cook
270 min
Rest, soak, marinate or chill
20 min
Total
310 min
Servings
8
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pulled Pork.
Representative photograph of Pulled Pork. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pork

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Season · About 7 min

  1. Heat oven to 150°C / 300°F. Rub pork from 1800 g pork shoulder, 20 g brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 ½ tsp salt, ½ tsp pepper with its seasonings.

    Check: The food must be hot through at 150°C / 300°F.

Braise · About 270 min

  1. Place in a covered roasting pot with 250 ml apple juice, 60 ml cider vinegar, 200 g onion, sliced; cook 4–4.5 hours until fork-tender, checking liquid halfway.

    Check: Look for this result: fork-tender, checking liquid halfway.

Shred · About 20 min

  1. Rest 20 minutes, discard large fat pieces and shred. Mix with 200 g barbecue sauce and enough cooking juices to moisten.

Tips

  • Tenderness matters more than the minimum safe pork temperature for shredding.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use stock instead of apple juice for a less sweet result.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Pulled Pork one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Pulled Pork?

Tenderness matters more than the minimum safe pork temperature for shredding.

What can I substitute in Pulled Pork?

Use stock instead of apple juice for a less sweet result.

Can I prepare Pulled Pork ahead?

Prepare the measured ingredients for Pulled Pork one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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