An American classic, the meat is slow-cooked then shredded or ‘pulled’. No need for sugary marinades!

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2½ kg boneless pork shoulder, skin removed (use skin to make crackling separately)

3 tbsp olive oil

2 tsp paprika

2 tsp mustard powder

1 crushed garlic

1 tsp onion salt

1 tbsp liquid smoke (optional)


Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks.

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