Pulled Pork

Servings, Time, and Ingredients

Servings: 10

Cooking Time: ~5 Hours

  • 2.1Kg (4.6lbs) Pork Shoulder
  • Paprika
  • Salt
  • Pepper
  • Cumin
  • Cinnamon

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Protein: 46g

Fat: 38g

Carbs: 0g

I decided that it was time to make pulled pork. I had never made it before, so I took to the internet to do research. Suffice to say, there are an immeasurable number of ways to do the job. Some use the skin, some don’t, some use beer, others might use root beer, and then some may even marinade in brine overnight. And of course, some do none of those things.

So, being out of my comfort zone already by roasting Pork, I made it up as I went, and it kicked ass*.


Just Pork at this stage, unadulterated, fatty, beautiful.

Step 1: Score the Skin

Get the sharpest knife in your arsenal, and score the skin. Ideally you will cut through the fat but not into the meat. Again, make sure you’re using the sharpest knife you have, I freshly sharpened my Globals and still had a hard time getting the job done.

Step 2: Create a Rub

I used Paprika, Cumin, Cinnamon, Salt, and Pepper. And that smelt exactly like Taco Seasoning!

Step 3: Get Rubbing!

Rub the spice mix into the meat, working it until it’s very well covered, here’s a side by side comparison.

If your hand looks like this, that’s a good sign

Step 4: Roasting, Phase One

Preheat an oven to at least 220ºC, but don’t be afraid to take it up to 250ºC or more. Place the pork in for half an hour. It should go from this:

To this:

Step 5: Roasting, Phase Two

Turn your oven down to 160-180ºC, cover the dish snugly with foil, and put it back in for a further 4.5 hours. Here’s how it should come out


Step 6: Pulling Pork

Use two forks or whatever suits you, and start pulling it apart. Note the crackling off to the left here 😉

How to use it?

Pulled Pork can definitely be used in a number of ways, here’s my favorites;

  • Mix low-carb BBQ Sauce through it and fry
  • With cheese and chili mixed through
  • With a side of Broccoli
  • In a stir-fry

There are, of course, many more ways to use it, try something you’re not sure of, it’ll probably work out much better than you think!

*it did kick ass, unlike my good friend who put beans and pineapple into a Bolognese sauce once,

6 comments on “Pulled Pork”

  • LilRedRidingHoodKetoLady

    Looks absolutely delicious!!!
    My only issue/question is regarding your rub. No instructions and I’m unfamiliar with cumin. I don’t want to assume you used “equal parts” of those ingredients nor can I fathom a guess as to how much of all to use to create a rub to cover this size piece of pork. I want to recreate it your version, and then if necessary adjust to our tastes.

Leave a Reply

Your email address will not be published. Required fields are marked *

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