Pulled pork sammiches 16.05.2011

Pulled pork is a barbecue staple in the US, but it usually requires a smoker or a slow cooker. This recipe for oven-baked pulled pork takes about 5 minutes of preparation, but produces melt-in-your-mouth appley-porky deliciousness.


  • 1 pork shoulder, about 1.5kg
  • 1/3 cup brown sugar (darker is better)
  • 2 tbsp salt
  • 2 tbsp paprika
  • 1 tbsp ground black pepper
  • 1 tbsp ground coriander seeds
  • 1 tsp mustard powder
  • any other spices you feel like adding
  • 2 cups apple juice
  • fluffy white bread or rolls


Mix the dry ingredients together and rub them into the pork. Let it sit for a while, preferably overnight.

Preheat the oven to about 150℃.

Pour the apple juice into a roasting pan, and add the liquid that will have come out of the pork. If it’s a particularly big pan, add some extra juice or water, as you don’t want it to dry out completely.

Put the pork on a rack so that it sits clear of the liquid. Cover it with alfoil to keep the apple steam in.

Roast the pork until it’s tender. For a full shoulder, this will take maybe 5 hours. A 300g cut took under 2 hours.

Take the foil off and let it cook for another half an hour, to brown up the outside of the pork, and to reduce the liquid in the pan — you want an appley gravy.

Using two forks, shred the pork. Pour the pan juices on and mix them through.

Assemble your sammiches and serve hot, cold, or reheated the next day.

File under pork roast bbq sandwich

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