Pulled Pork

Pulled Pork is a great recipe where you are able to marinade the pork, whack it in the oven on a low heat and forget about it. It’s such a good one to make in bulk and freeze and can be served with wraps, salads, jacket potatoes, quinoa… whatever you fancy!

Pulled Pork

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • Pork Tenderloin
  • 4 Garlic Cloves crushed
  • 3tbsp Brown Sugar
  • 3tbsp Runny Honey
  • 2tbsp 5 Spice
  • 3tsp Cayenne Pepper
  • 3tsp Dried Chilli Flakes
  • 1tbsp Cumin
  • 3tsp Mustard Powder
  • 2 Cups Soy Sauce
  • 3tbsp Tom Ketchup
  • 1tbsp Tom Puree
  • 2tbsp Teriyaki Sauce
  • 1 Cup BBQ Sauce
  • Chicken Stock


  1. Put the pork tenderloin into a deep baking tray and pre-heat the oven 140℃
  2. Heat a dry pan and toast the herbs and spices until fragarent
  3. Put all the ingredients into the baking tray and massage into the pork loin
  4. Pour in just enough chicken stock so that the pork is almost covered
  5. Have a good sniff of all the aromas and decide whether you would like to add more of anything… more spice, more sweetness, more tang and adjust to your liking
  6. Cover the the tray with tin foil, whack into the oven and leave 6hrs +
  7. The longer you allow the pork to cook the juicer, tastier more intense it becomes!
  8. Try to allow the pork to rest for an hour after cooking, but if you want to serve the pork as soon as it is cooked make sure to wear a pair of marigolds when shredding otherwise the process can be a little painful, otherwise, allow the meat to cool before you rip into it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s