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This recipe is classed as easy

Rating 3.45 / 5 (1154 votes)

Prep time:
10 min, plus chilling and barbecue prep
Cook time:
5 hrs 45 min, plus resting
Serves:
6

Get your teeth into the Hairy Bikers' meltingly tender and juicy pulled pork recipe with a deeply flavoured smoky crust

Method

1. 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

Ingredients

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.

Comments & Ratings

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Latest Comment

 

I cut down the cumin and caynne but other than that this is fantastic

TerriM13246 TerriM13246  Posted 04 Jun 2014 5:00 PM
 

This is the nuts - cooked it once for a family 'do' and now have to do it EVERYTIME we have one! Easy Peasy and just the best flavour ever.

woda1 woda1  Posted 02 May 2014 11:18 AM
 

To Si & Dave
Thank you for your fun and joyful way of cooking I love watching you both and will take your recipes with me many many thanks gentleman bless you both

AndrewW73854 AndrewW73854  Posted 24 Mar 2014 9:24 AM
 

Beautiful taste and texture. I think that some people didn't "mix" it after it had cooked and probably just pulled it apart so the crust was concentrated. When ours was cooked we pulled it apart thoroughly and then gave it a good mix so that the coating was distributed evenly - big blob of warm BBQ sauce on the bread and it was fantastic.

richardB531 richardB531 Posted 15 Nov 2013 4:40 PM
 

Sounds delicious, however, agree with comment stating far too much cumin & spices, which does ruin a joint of pork.
Can this be made in a 'slow-cooker' due to the long slow cooking process? Can't see why not as long as joint well browned prior to putting into slow-cooker which seems to have the ideal conditions, moist cooking, allowing flavor to develop, concentrate, making perfect conditions for the succulent meat to be easily 'pulled' into strips after cooking. Any 'smokiness' can be substituted by using smoked paprika, brown sugar rub prior to cooking & barbecue sauce to taste afterwards. Delicious served with sweet,hot chilli sauce for extra taste as required. Also saves extra fuel by not having oven on for many hours of cooking in conventional oven.

OdelleS99783 OdelleS99783 Posted 10 Sep 2013 7:32 AM
 

The 1 tablespoon measurement of cumin was FAR too much in my opinion. It should have been more like one TEASPOON.

I absolutely love spicy food and followed this recipe to the letter. The pork was beautifully succulent and had an amazing stringy/pulled texture.... but all that my family and I could taste was the cumin.

I/ we absolutely love spicy food but the cumin was overpowering and completely dominated every other other flavour. In all honesty, I wished I'd just cooked plain pork as the intensity of the cumin flavour really spoiled a lovely joint of pork.

I'm giving this recipe a three star (instead of a 1 or 2) because, despite being ruined by the cumin, the meat was slow-cooked to the point of perfection.

PaulR27271 PaulR27271 Posted 22 Aug 2013 8:29 PM
 

Great recipe, left it overnight in the fridge - everyone loved it. Only did 2 tsb of cayenne pepper thou and that just right for us

SueT98389 SueT98389 Posted 08 Jul 2013 9:48 PM
 

Sounds succulent...but 5 hours in the oven? Would cost more than the meat!

Lingdada Lingdada Posted 20 Apr 2013 6:35 AM
 

Me and mine loved this recipe...cooking it again this weekend!!

KathrynL90492 KathrynL90492 Posted 15 Feb 2013 3:58 PM
 

KB47416 -

There's something wrong with your oven and/or BBQ then. 6 hours is MORE than enough to thoroughly cook a 2kg joint of meat.

DaleM3672 DaleM3672 Posted 27 Dec 2012 12:15 AM
 

fabulous recipe , worth making a large amount of the rub and keeping it in a sealed container .

SandraW52726 SandraW52726 Posted 02 Dec 2012 9:53 AM
 

6hrs later the pork is still raw, although instructions have been follwed to the letter. Smells good but unfortunatelt no tea for us!

KB47416 KB47416 Posted 23 Nov 2012 6:23 PM
 

Great recipe for the perfect pulled pork texture, but I'd go easy on the cayenne - it's a bit too hot in the quantities they suggest.

JackD39488 JackD39488 Posted 20 Oct 2012 12:44 PM
 

very very good

helenL62291 helenL62291 Posted 05 Jun 2012 7:11 PM