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Pulled pork

Recipe from: 21 May 2010

Ingredients 12
Servings 10
Time 2 hours


  • 2
    pork shoulder
  • Vegetables oil, for greasing
  • 1
    hot red chilli, chopped finely – in the south chilli flakes are commonly used
  • 1
    mustard seeds
  • 2
    ground cumin
  • 2
  • Sea salt and freshly ground black pepper
  • 200
    white wine vinegar
  • 250
    cloudy cider
  • 100
    molasses sugar
  • 3
    onions, finely sliced
  • 6
    garlic, sliced


4 hours
Preheat the oven to 170 C.

Combine the chilli, the cumin, the paprika, black pepper to taste, the mustard seeds and the salt, and then rub the mixture into the pork shoulder – allow to rest for at least two hours.

To make the pork, brush a roasting dish with oil and place the spiced meat in the dish.

Mix the vinegar, the cider, the sugar and then pour it over the meat, covering with onions and garlic.

Cover with parchment paper and then wrap the whole lot in foil before placing into the oven to roast for 3 hours.

Remove the parchment and foil and then roast for another hour.

Pull the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
Pile the pulled pork shoulder on a serving plate and serve with a salad and sourdough bread.

Read more on: pork

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