Slow-cooked Southern pulled pork shoulder

This American South recipe, cooked by Matt Tebbutt, ensures tender strands of spiced, melt-in-the-mouth meat
By Matt Tebbutt
Slow-cooked Southern pulled pork shoulder
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 15 minutes plus marinating overnight
  • Effort: medium


  • 6 cloves garlic
  • 1 tbsp cayenne pepper
  • 4 tbsp smoked paprika
  • 1 tbsp ground onion powder
  • 2 tbsp brown sugar
  • olive oil, for drizzling
  • 1 x 2 kg pork shoulder, bone in
  • 4 tbsp cider vinegar
  • squeeze of clear honey

To serve

  • coleslaw
  • white bread roll


1. Crush the garlic cloves to a paste using a pestle and mortar, or blend in a food processor. Add the cayenne pepper, smoked paprika, onion powder and sugar and pound/blend until well combined.

2. Drizzle enough olive oil into the mixture to form a thick paste, then spread it over the pork shoulder. Cover the pork with cling film and place into the fridge to marinate overnight.

3. Preheat the oven to 150C/130C fan/gas 3.

4. Remove the pork from the fridge and place into an oven tray along with any remaining marinade. Mix together the cider vinegar and honey and drizzle over the pork shoulder.

5. Place the pork into the oven and cook for 5-6 hours, basting occasionally with the pan juices, until the pork is tender and falls away from the bone when scraped at with a fork.

6. Remove the pork from the oven and shred the meat off the bone with two forks. Alternatively, cut into slices or chunks.

7. To serve, slice the white baps in half and top one half with the pulled pork and a few spoonfuls of the cooking juices. Spoon some coleslaw on top and top with the other bap half. Alternatively, pile the pork onto a serving board and place the cut baps and the coleslaw in a small bowl alongside for diners to assemble themselves.

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