Pulled pork Recipe
Pulled pork
Flavors of the USA
Total time: more than 2 hours

Marinade: overnight
Resting time : 1 hour
Cooking time: 6 to 8 hours

Difficulty: Easy
Chef's Note

It’s important to cover the pork with foil, even if you’re putting a lid on the dish, to prevent the meat from forming a crust.

If your cut of meat has a nice thick rind, you can score it to allow the marinade to penetrate.

The recipe can easily be made in a slow cooker.

For a different flavor, or if you don’t like beer, you could use cider or apple juice.

Or 60 ml brown sugar + 60 ml ketchup + 375 ml water + the other marinade ingrédients.

For 8 servings

- 1 pork shoulder, 2 kg

For the marinade
- 2 tbsp brown sugar or honey
- 2 tbsp Worcestershire sauce
- 2 tsp paprika
- 2 tbsp olive oil
- 1 handfull of fresh thyme
- 2 big pinches of salt
- 1 big pinch of pepper
- 330ml bottle pale ale
- 1 whole bulb of garlic, crushed

A day before

  1. Put the pork into an oven dish.
  2. Mix all the marinade ingredients together in a bowl then rub the sauce and the garlic all over and leave the pork to marinate overnight.

The next day

  1. reheat the oven to 240°C/ 475°F. Put the pork and the marinade into the oven for 20 minutes.
  2. Then take the meat out, cover it in tin foil and put it back into the oven at a cooler 140°C/275°F for 6 to 8 hours to slow roast.


  1. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork.
  2. Once done, remove from pot and set aside to rest for at least 1 hour.
  3. Pull meat apart with 2 forks.

Serve as sandwich on splitted buns with coleslaw and dressing as desired.

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