pulled pork shoulder recipe

Bomber Pulled Pork Shoulder

Pulled Pork Shoulder Recipe

Pulled pork is probably one of the easiest things to make and once prepared forms a basis for so many dishes like tacos, salads, wraps, nachos and even soups. I would often make a big batch on the boat, portion and freeze it and use it for a quick-fix crew meal – always a winner! Throw it over this Vegetarian Chili for some added protein. Try this pulled pork shoulder recipe with some step-by-step photos as a guide, or scroll down for the simple recipe. Happy cooking!

Pulled Pork Shoulder Recipe:

Ingredients

Serves approx 6, with leftovers

2 kg Deboned pork shoulder

1 Tblsp Olive oil

2 Tblsp cumin powder

2 Tblsp smoked paprika

5 Garlic cloves, minced

5 Garlic cloves, whole unpeeled

1 Handful fresh rosemary, thyme and bay leaves – tied together

Maldon Sea Salt and cracked black pepper

1 can beer or 1/2 bottle red wine

1 1/2 L beef stock

2 Tblsp brown sugar

1 Onion, or 8 Shallots coarsely diced

4 Celery Sticks

2 Medium carrots or leeks, diced

Method

  • Preheat your oven to 150°C
  • Combine the olive oil, minced garlic, cumin and smoked paprika to form a paste and rub evenly over the pork shoulder
  • Season generously with the Maldon salt and cracked black pepper
  • Heat a large crock pot and sear the pork shoulder on all sides for a few minutes, allowing the edges to brown and caramelise

img_8730

  • Remove the meat from the pot and add in the onion, celery, carrots or leeks. Sautee until browned and softened

img_8731

  • Add the brown sugar and allow to caramelise

img_8732

  • Add the stock and stir through the veg, scraping the good stuff off the bottom of the pan

img_8736

  • Place the meat in the pan and top up with the beer or red wine. The meat should be at least 3/4 covered so add more liquid if you need to
  • Submerge your “Bouquet Garni” (bunch of herbs) in the liquid and place the whole garlic cloves on top of the meat, away from the liquid, to roast. You can use these later to flavour your mash – roasting them like this really brings out their sweetness

img_8740img_8791img_8792

  • Slow cook in the oven for 5 hours – the meat should pull apart easily with a fork

img_8787

  • Shred the meat and serve with garlic and leek mash, roasted carrots or other veg of your choice
  • Or use the meat for other awesome dishes such as tacos, nachos or salads.
  • Pulled pork freezes perfectly so you can always have some at hand for a quick fix!

img_8797

 


Pulled Pork Shoulder Recipe:

2 kg Deboned pork shoulder

1 Tblsp Olive oilimg_8797

2 Tblsp cumin powder

2 Tblsp smoked paprika

5 Garlic cloves, minced

5 Garlic cloves, whole unpeeled

1 Handful fresh rosemary, thyme and bay leaves – tied together

Maldon Sea Salt and cracked black pepper

1 can beer or 1/2 bottle red wine

1 1/2 L beef stock

2 Tblsp brown sugar

1 Onion, or 8 Shallots coarsely diced

4 Celery Sticks

2 Medium carrots or leeks, diced

Method:

  • Preheat your oven to 150°C
  • Combine the olive oil, minced garlic, cumin and smoked paprika to form a paste and rub evenly over the pork shoulder
  • Season generously with the Maldon salt and cracked black pepper
  • Heat a large crock pot and sear the pork shoulder on all sides for a few minutes, allowing the edges to brown and caramelise
  • Remove the meat from the pot and add in the onion, celery, carrots or leeks. Sautee until browned and softened
  • Add the brown sugar and allow to caramelise
  • Add the stock and stir through the veg, scraping the good stuff off the bottom of the pan
  • Place the meat in the pan and top up with the beer or red wine. The meat should be at least 3/4 covered so add more liquid if you need to
  • Submerge your “Bouquet Garni” (bunch of herbs) in the liquid and place the whole garlic cloves on top of the meat, away from the liquid, to roast. You can use these later to flavour your mash – roasting them like this really brings out their sweetness
  • Slow cook in the oven for 5 hours – the meat should pull apart easily with a fork.
  • Shred the meat and serve with garlic and leek mash, roasted carrots or other veg of your choice
  • Or use the meat for other awesome dishes such as tacos, nachos, salads. Even add to my vegetarian chili for some extra protein and for those who want meat
  • Pulled pork freezes perfectly so you can always have some at hand for a quick fix!
Print Friendly, PDF & Email

1 Comment

  • Delicious Vegetarian Chili - A Taste For Wanderlust March 24, 2018 at 12:02 pm

    […] Bolognese, so it softens nicely. Or if you’re making tacos or nachos – throw on some Pulled Pork for added protein. The cinnamon and chocolate are key subtle flavours in the dish and the smoked […]

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.