There’s something a bit primal about slow-cooked pork, isn’t there? That rich smell wafting through the house, meat so tender it falls apart if you so much as look at it funny. The first time I made pulled pork, I hovered like an overbearing aunt at a wedding. Poking it, peeking under the lid, second-guessing every step. But James Martin’s version? Foolproof. Honest. No weird ingredients, no faff—just good pork, a sticky-sweet tangle of spices, and patience.
This recipe’s seen me through cold nights, hungover Sundays, and one very rowdy garden party. It feeds a crowd, tastes even better the next day, and makes you feel like you’ve done something clever with very little effort. Just toss it in, walk away, come back to the magic.
And if you’ve got leftovers—well, now you’ve got tacos, sandwiches, toasties, and even questionable-but-delicious pork pasta. Trust me, that last one slaps.
Why You’ll Love It
- Set it and forget it — toss it in the oven, the slow cooker, or even your Instant Pot.
- Smells amazing for hours — like a hug from someone who knows how to season food properly.
- Incredibly tender — the meat practically falls apart when you try to lift it.
- Goes with everything — slaw, buns, nachos, even just a fork.
- Customisable spice mix — make it sweeter, smokier, or spicier depending on your mood.
- Leftovers that don’t feel like leftovers — pulled pork the next day somehow tastes better.
Ingredients
- 4 lb pork shoulder (or pork butt)
- 2 tbsp oil (only if searing, which is optional)
- 1 tbsp brown sugar
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 12 oz Coke (not diet, don’t cheat yourself)
- BBQ sauce, optional (but come on, it’s worth it)
How to Make It
Mix your rub and get hands-on:
In a little bowl, mix the sugar, spices, salt, and pepper. Cut your pork into 3 or 4 big chunks (helps it cook evenly). Rub the spice mix all over the meat. Be generous. If you’ve got time, wrap it up and marinate overnight. If not, crack on.
Optional sear, big flavour:
Heat oil in a heavy pan or Dutch oven. Sear each chunk of pork till golden-brown on all sides. This bit adds a smoky crust that tastes like you know what you’re doing. But if you skip it, I won’t judge.
Oven slow-cook method:
Preheat your oven to 300°F (150°C). Put the pork in a Dutch oven or baking dish with the Coke. Lid on. Roast for 3 hours. Then lid off, another hour or so—until it pulls apart without a fight. I usually poke it after 3½ hours and go from there.
For slow cookers (lazy Sunday magic):
Toss everything into the slow cooker. Cook on LOW for 8 hours or HIGH for about 4–5. Forget about it and go live your life.
Instant Pot, speedy but still rich:
Place pork in the Instant Pot with the Coke. Cook on high pressure for 70 minutes. Let it naturally release for 15. Then open, marvel, and shred.
Shred and sauce (your way):
Let the pork rest for 10–15 minutes, then shred with forks or your fingers (it’s oddly satisfying). Add BBQ sauce if you like. I always do—smoky, tangy, sweet—just don’t drown it.
Serve it up hot:
Pile it into toasted buns, stuff it in tacos, or just eat it straight off the chopping board. No shame.
Common Mistakes and How to Dodge Them
Why is my pork dry?
You probably didn’t give it enough time. Slow-cooking isn’t just about heat—it’s about patience. Let it go until it shreds with no resistance.
Do I really need Coke?
I get it, sounds weird. But it adds sweetness and breaks down the meat beautifully. You won’t taste “soda.” Beer or apple juice also work if you’re feeling rebellious.
Should I sear or not?
Optional, but lovely. Adds flavour and a bit of bark. I only skip it when I’m lazy or out of oil.
Why is it bland?
Make sure your rub is generous, and salt matters. Don’t be shy with seasoning.
Storage and Reheating
Fridge:
Cool the pork completely, store in an airtight tub, and it’ll keep for 4 days easy.
Freezer:
Freeze in portions (helps loads). Use zip bags or containers, get the air out, and it’ll keep up to 3 months.
Microwave:
Splash of water or stock, cover, and reheat in short bursts, stirring in between.
Oven:
250°F (120°C), foil-covered dish, about 25 minutes. You can add a bit of BBQ sauce or Coke to keep it juicy.
Frequently Asked Questions
What cut of pork is best for pulling?
Pork shoulder or Boston butt. They’re fatty, tough, and perfect when slow-cooked till melting.
Can I make this ahead for a party?
Absolutely. Shred it, store it with a bit of the cooking liquid, and reheat before serving. No one will know it’s day-old.
What should I serve with it?
Coleslaw, pickles, brioche buns. Or wrap it in tortillas, chuck it over fries, or load up some nachos.
Can I make it spicier?
Yes! Add cayenne or chipotle powder to the rub. A splash of hot sauce in the BBQ mix won’t hurt either.
Nutrition Facts (Per Serving):
- Calories: 205
- Fat: 13g
- Carbs: 4g
- Protein: 19g
- Sodium: 60mg
- Sugar: 3g
Try James Martin Recipes:
James Martin Pulled Pork Recipe
Description
James Martin’s pulled pork is a juicy, slow-cooked dream — packed with spice, kissed with sweetness, and ready to fall apart at the touch of a fork.
Ingredients
Instructions
- Cut pork into 4 chunks and rub with spice mix (marinate overnight if possible).
- Optional: Sear pork on all sides in hot oil.
- Oven method: Bake pork with Coke, covered, at 300°F for 3 hrs; uncover and bake 1–1.5 hrs more.
- Slow cooker: Cook pork with Coke on LOW 8 hrs or HIGH 4–5 hrs.
- Instant Pot: Cook pork with Coke under high pressure for 70 min, natural release 15 min.
- Let pork rest 10 min, shred, and mix in BBQ sauce if using.
- Serve hot in sandwiches, tacos, or as is.
Notes
- Use a meat thermometer if unsure — aim for 195–205°F internal temp.
- Add extra BBQ sauce while reheating if the pork feels dry.
- Don’t forget to let it rest before shredding — it really locks in the juice.
- Leftovers make brilliant sandwiches, nachos, and freezer meals.