Pulled pork
Tender slow-simmered pulled pork marinated in a flavourful blended sauce, shredded and served with thickened cooking juices - perfect for burgers, fries, or hearty meals.
Updated : 25 February, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Pork shoulder
1
Onion
8 clove
Garlic
1.5 teaspoon
Tabasco
0.5 teaspoon
Ground coriander
2 tablespoon
Mustard powder
2 teaspoon
Paprika
2 tablespoon
Ketchup
1 tablespoon
Worcestershire sauce
2 tablespoon
Molasses
75 grams
Brown sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the marinade, place all the ingredients (except pork) into a blender and process until completely smooth and well combined.
Step 2
Put the pork into a large saucepan and pour the marinade over it, turning the meat to ensure it is evenly coated. Cover the pan and leave the pork to marinate in the refrigerator for at least 2 hours, or overnight for deeper flavour.
Step 3
Set the saucepan over a high heat and add enough water to fully cover the pork, which will require about 1 litre/1¾ pints. Bring the liquid to the boil, then reduce the heat to a steady simmer and cover with a lid. Cook for 1½-2 hours, or until the pork is very tender and can be easily pulled apart with a fork. Turn the pork once or twice during cooking to ensure even tenderness.
Step 4
Once the pork is fully cooked, remove it from the sauce using a carving fork. Shred the meat using two forks to pull it apart into strands, then transfer it to a plate, cover with kitchen foil, and keep warm.
Step 5
Return the remaining marinade and cooking liquid to the heat and simmer without a lid until it reduces and thickens into a rich sauce.
Step 6
Serve the shredded pork with sweet potato fries and coleslaw. Add bread rolls if desired to turn it into pulled pork burgers.
Author note
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