Pulled Pork

Some friends of ours made this for us and it was great. I haven’t tried cooking it yet but when I see a suitable joint of pork and a few friends are coming round, I must remember it.

The recipe comes from The Fabulous Baker Brothers . I assume the basic idea originated in America since no other self-respecting nation would use American pale ale. I’m also sure a substitute (better) beer would be perfectly acceptable.


serves: 6-8
preparation time: 24 hrs
cooking time: 8 hrs


  • 1 large joint of pork, e.g. a hand
  • 2 tbs honey
  • 2 tbs Worcestershire sauce
  • 2 tsp smoked paprika
  • 2 tbs olive oil
  • 1 head of garlic, crushed
  • fresh thyme (plenty), leaves stripped
  • fresh rosemary (plenty), chopped
  • ½ tsp salt
  • ½ black pepper
  • 330ml American pale ale


Score the skin of the pork as if making crackling and place it in an oven tray.

Mix all the remaining ingredients together then cover the pork with it, rubbing the marinade into the slits. Leave the pork in the refrigerator to marinate over night.

The following day, heat the oven to 230°C/450°F/gas 8. Cook the pork in the very hot oven for 20 minutes (or until it develops a good colour). Remove the pork and cover it with foil while you cool the oven to 140°C/275°F/gas 1. Return the pork to the cool oven for about 8 hours. It should pull away from the bone and be very tender – mind you, so should a horseshoe.

Get a pdf version of this recipe

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