Oven Pulled Pork

by Barry Lewis

Prep time
20 mins
Cook time
400 mins


1.6kg (3lb 8oz) joint boneless pork shoulder
2x5mlsp (2tsp) sea salt
2x15mlsp (2tbsp) dark brown sugar
15mlsp (1tbsp) smoked paprika

This is the first of 4 videos in my pulled pork Month special, perfect oven pulled pork you can make all Year round with a lovely paprika edge!

Start off by getting your oven nice and hot & lining your roasting tin with foil big enough to cover the pork shoulder later, but tuck it away for now.
So get the pork shoulder out of the packaging and remove the string using scissors, I am taking the rind off, there is enough fat in the shoulder anyway but you can leave it on if you wish and unroll the pork that will help it cook faster. Give it a pat dry with kitchen towel and place into your roasting tin with that tin foil.

Meanwhile we will make our rub by mixing together the salt, paprika & sugar, so I just tipped it into a mixing bowl and mixed briefly to create the rub. Massage half of the mixture into the pork making sure to get it all into the nooks and crannies and evenly coated leaving the rest to one side until later.

Place into the oven for 30 minutes uncovered (Gas mark 7 or equivalent), this is to simply brown our pork shoulder, with colour comes flavour and this is a really important step. Once happy with the colour, take it out the oven carefully fold the foil over the joint so it is completely covered, lower the temperature of the oven (Gas mark 2 or equivalent) and let it cook for at least 5 hours to cook until tender.

“With the pork shoulder in the oven you can relax and enjoy your Day however you like. For me this is the perfect Sunday recipe, of course you can do it any day of the week. We are definitely achieving lazy right now. And remember whatever leftovers we have can be used in other recipes I’ll be showing you in the next few weeks. To find room for all that pork, I took the kids out for a big walk with the Boston the pug. Good times.

Once ready the shoulder should be a deep brown colour, let the joint rest for half an hour before simply shredding the pork in it’s cooking juices into lovely chunky pieces using some good old table forks as as claws,it should literally just fall apart, adding the remaining rub mixing and stirring in well ready for serving.

We served our pulled pork with some corn on the cob, rustic mashed potato and tomato relish

Be sure to keep an eye on the links within the video for other great ideas to use with any leftovers you may have that will be uploaded throughout pulled pork Month. Enjoy!