This delicious pulled pork recipe by James Martin is a tender, smoky, and flavorful dish perfect for a barbecue or family gathering. Made with simple pantry staples like mustard, paprika, and ketchup, it’s easy to prepare and packed with rich, tangy flavors. Serve it in soft rolls with extra sauce and coleslaw for an irresistible meal.
Ingredients Needed
- 2 onions, sliced
- 3 bay leaves
- 1 tbsp (15ml) mustard powder
- 1 tbsp ( 15ml)smoked paprika
- 1.5kg (3.3lb) pork shoulder, boned with rind attached and tied (ask your butcher for this)
- 140g (½ cup + 1 tbsp) tomato ketchup
- 4 tbsp (60ml) red wine vinegar
- 1 tbsp (15ml) Worcestershire sauce
- 3 tbsp (45g) soft dark brown sugar
How To Make Pulled Pork
- Preheat oven: Set oven to 160°C (140°C fan) / Gas 3 / 320°F. Place onions and bay leaves in the bottom of a large roasting tin.
- Prepare the pork: Mix the mustard powder, paprika, 1 tsp ground black pepper, and a pinch of salt. Rub thoroughly over pork, ensuring it gets into crevices.
- Bake the pork: Place pork rind-side up on the onions. Pour 200ml (¾ cup) water into the tin, wrap with foil, and bake for 4 hours. Cool, then refrigerate (up to 2 days) if not serving immediately.
- Prepare the barbecue: Combine ketchup, vinegar, Worcestershire sauce, and sugar in a bowl. Remove pork from the tin and pat dry. Simmer the ketchup mixture in the tin on the hob for 10-15 minutes until thickened and glossy.
- Blend sauce: Remove bay leaves and blitz the sauce in a food processor until smooth.
- Grill pork: Smear half the sauce over the pork. Place the pork skin-side down on a barbecue (or oven grill on high), cook for 15 minutes, flip, and cook 10 minutes until charred.
- Shred the pork: Remove the pork and discard the string and skin. Shred the meat with two forks. Toss the shredded pork with 3-4 tbsp of barbecue sauce.
- Serve: Add pulled pork to rolls and serve with extra sauce and optional coleslaw.
Recipe Tips
- Rub the spices well: Make sure to massage the spice mix into every crevice of the pork for rich, even seasoning.
- Keep the pork moist: Add water to the roasting tin and wrap tightly with foil to prevent the meat from drying out during baking.
- Char with care: If grilling, handle the meat gently as it will be very tender. Use tongs to avoid it falling apart on the barbecue.
- Rest before shredding: Let the pork cool slightly after cooking. This helps the meat retain its juices, making it easier to shred and more flavorful.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pulled pork cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the pulled pork to cool completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 160°C (140°C fan) / Gas 3 / 320°F. Place the pulled pork in an oven-safe dish, cover with foil to keep it moist, and heat for 15-20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 222g)
- Calories: 450
- Total Fat: 29g
- Saturated Fat: 9g
- Cholesterol: 105mg
- Sodium: 600mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 32g
Try More James Martin Recipes:
- James Martin Chicken And Ham Pie
- James Martin Plum Tarte Tatin
- James Martin Duchess Potatoes
- James Martin Boulangere Potatoes
James Martin Pulled Pork Recipe
Description
This delicious pulled pork recipe by James Martin is a tender, smoky, and flavorful dish perfect for a barbecue or family gathering. Made with simple pantry staples like mustard, paprika, and ketchup, it’s easy to prepare and packed with rich, tangy flavors. Serve it in soft rolls with extra sauce and coleslaw for an irresistible meal.
Ingredients
Instructions
- Preheat oven: Set oven to 160°C (140°C fan) / Gas 3 / 320°F. Place onions and bay leaves in the bottom of a large roasting tin.
- Prepare the pork: Mix the mustard powder, paprika, 1 tsp ground black pepper, and a pinch of salt. Rub thoroughly over pork, ensuring it gets into crevices.
- Bake the pork: Place pork rind-side up on the onions. Pour 200ml (¾ cup) water into the tin, wrap with foil, and bake for 4 hours. Cool, then refrigerate (up to 2 days) if not serving immediately.
- Prepare the barbecue: Combine ketchup, vinegar, Worcestershire sauce, and sugar in a bowl. Remove pork from the tin and pat dry. Simmer the ketchup mixture in the tin on the hob for 10-15 minutes until thickened and glossy.
- Blend sauce: Remove bay leaves and blitz the sauce in a food processor until smooth.
- Grill pork: Smear half the sauce over the pork. Place the pork skin-side down on a barbecue (or oven grill on high), cook for 15 minutes, flip, and cook 10 minutes until charred.
- Shred the pork: Remove the pork and discard the string and skin. Shred the meat with two forks. Toss the shredded pork with 3-4 tbsp of barbecue sauce.
- Serve: Add pulled pork to rolls and serve with extra sauce and optional coleslaw.
Notes
- Rub the spices well: Make sure to massage the spice mix into every crevice of the pork for rich, even seasoning.
- Keep the pork moist: Add water to the roasting tin and wrap tightly with foil to prevent the meat from drying out during baking.
- Char with care: If grilling, handle the meat gently as it will be very tender. Use tongs to avoid it falling apart on the barbecue.
- Rest before shredding: Let the pork cool slightly after cooking. This helps the meat retain its juices, making it easier to shred and more flavorful.
James Martin Pulled Pork Recipe