On TV Tonight
- 20:00 - John Torode's Australia - Queensland Part I
- 21:00 - MasterChef - MasterChef
- 22:00 - The River Cottage Treatment - The River Cottage Treatment
- Prep time:
- 10 min, plus chilling and barbecue prep
- Cook time:
- 5 hrs 45 min, plus resting
Get your teeth into the Hairy Bikers' meltingly tender and juicy pulled pork recipe with a deeply flavoured smoky crust
Method1. For the dry spice rub: Put all the ingredients in a bowl and mix well.
2. For the pork: Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for 1-2 hours. Reserve the remaining rub.
3. Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150C/130C fan/gas 2.
4. Stand the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.
5. To finish it off on the barbecue (optional): Thirty minutes before the pork is ready, light at least 2kg lumpwood charcoal or briquettes in a kettle barbecue according to the manufacturer’s directions. When the barbecue coals are hot and have a light coating of ash, push to one side and put the pork, either in its tin (with the liquid drained) or in a foil tray, directly onto the barbecue.
6. Add a couple of handfuls of soaked wood chips as directed on the packet instructions (either to a foil dish or directly on the coals) and close the lid.
7. Barbecue the pork for a further 45 minutes until the smoke and heat forms a crust all over the meat. It should look a very dark reddy brown and even a little blackened in places.
8. Occasionally check that the pork's internal temperature remains at least 75C. If the smoke dies down or the coals lose their heat, add a few more coals, cover with the lid and continue cooking.
9. To serve: When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with a couple of forks. Split the baps and fill with the hot pork. Serve with barbecue sauce, or hot sauce, and coleslaw.
Worth the wait? Try more of our slow-cooked recipes
For the dry spice rub
- 50 g soft dark brown sugar
- 4 tbsp smoked hot paprika
- 3 tbsp flaked sea salt
- 1 tbsp cayenne pepper
- 1 tbsp ground cumin
- 1 tbsp ground black pepper
- 1 tbsp dry mustard powder
- 2 tsp dried thyme
For the pork
- 2 kg boneless pork shoulder
- barbecue sauce, to serve
- coleslaw, to serve
- 6 rolls of white bread
Tips and suggestions
- You’ll need to cook it on hot charcoal in a kettle barbecue with a lid and get hold of some woodchips for smoking the meat as it barbecues.
They use a dry rub in the Mississippi, as the brown sugar caramelises into a rich flavour and deep crispy layer or 'bark' on the meat.