Hairy Bikers Pulled Pork​ Recipe

This rich and savory Hairy Bikers Pulled Pork is made with a large pork shoulder, a flavorful dry rub, and a simple cider base for slow cooking. This recipe creates incredibly tender, juicy meat that is falling apart and perfect for shredding. It’s an easy and delicious dish that’s a crowd-pleaser and ideal for feeding a large family or guests for a party or a special weekend meal.

Hairy Bikers Pulled Pork Ingredients

• 2 kg (4.4 lbs) boneless pork shoulder joint
• 2 tbsp smoked paprika
• 1 tbsp dark brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper
• 500 ml (2 cups) dry cider
• 2 tbsp Worcestershire sauce
• 2 tbsp clear runny honey

How To Make Hairy Bikers Pulled Pork

1. Prepare the pork: Preheat your oven to 300°F (150°C). In a small bowl, mix the smoked paprika, dark brown sugar, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and black pepper to create a dry rub. Pat the pork shoulder dry with paper towels, then rub the spice mixture generously all over the joint.
2. Sear the pork: Heat a little oil in a large, heavy-based casserole dish or Dutch oven over medium-high heat. Sear the pork on all sides until it is a deep golden brown.
3. Braise the pork: Pour the cider, Worcestershire sauce, and honey into the casserole dish. Bring the liquid to a gentle simmer. Cover the dish with a tight-fitting lid and transfer it to the preheated oven.
4. Slow cook: Cook for 4 to 5 hours, or until the pork is so tender that it easily pulls apart with a fork.
5. Shred the meat: Remove the pork from the oven and carefully transfer it to a large cutting board. Using two forks, shred the meat, discarding any large pieces of fat.
6. Finish the sauce: Place the casserole dish with the remaining liquid on the stovetop. Skim any excess fat from the surface. Bring the sauce to a simmer and let it reduce slightly to thicken. Return the shredded pork to the pot and mix well to coat the meat in the delicious, rich sauce.

Recipe Tips

• Choose the right cut: Pork shoulder, also known as pork butt, is the perfect cut for pulled pork. It has a good amount of fat and connective tissue, which breaks down during the long cooking process, resulting in incredibly tender and flavorful meat.
• Don’t skip the sear: Searing the pork before slow cooking is a crucial step. It creates a deep, caramelized crust and locks in moisture, building a foundational layer of flavor for the entire dish.
• Low and slow is the key: The magic of pulled pork lies in the long, slow cooking time. This process breaks down the tough fibers in the meat, turning it into the fall-apart, tender pulled pork you’re after.
• Let it rest: After removing the pork from the oven, let it sit for a few minutes before shredding. This allows the juices to redistribute, ensuring the meat is as moist as possible.

What To Serve Pulled Pork

Pulled pork is incredibly versatile. It is most often served piled high on soft brioche buns with a generous dollop of barbecue sauce and a side of coleslaw. It can also be served on a jacket potato, as a topping for nachos, or used as a filling for tacos. The leftover pork is also fantastic in sandwiches or with mac and cheese.

How To Store Pulled Pork Leftovers

• Refrigerate: Let the pulled pork cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: Pulled pork freezes exceptionally well. Place the cooled pork and some of the cooking liquid or sauce in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Hairy Bikers Pulled Pork Nutrition Facts

• Per serving (approximate):
• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 800mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 40g

Frequently Asked Questions

• Can I make this in a slow cooker? Yes, you can. After searing the pork on the stovetop, place it in the slow cooker. Pour in the cider, Worcestershire sauce, and honey, then cook on low for 8-10 hours or on high for 4-5 hours. Shred the pork and return it to the sauce before serving.
• What if I don’t have cider? Dry cider adds a lovely fruity and tangy flavor. If you don’t have it, you can use chicken or vegetable stock mixed with a tablespoon of apple cider vinegar to replicate the flavor profile.
• Can I use a different cut of pork? While pork shoulder is highly recommended, you can also use a pork loin roast or a picnic shoulder. Be aware that cuts with less fat may be slightly drier, so keep an eye on them while they cook.

Try More Recipes:

Hairy Bikers Pulled Pork​ Recipe

Author: Alex Saidani Cooking Method:Braising Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 15 minutesCook time:6 hours Rest time: minutesTotal time:6 hours 15 minutesCooking Temp:100 CServings:8 servingsEstimated Cost: $Calories:450 kcal Best Season:Summer

Description

This Hairy Bikers Pulled Pork recipe creates tender, flavorful meat with a delicious dry rub and a tangy cider braising liquid. The pork shoulder is slow-cooked until it’s falling apart, making it the perfect crowd-pleaser for sandwiches, burgers, and more.

Ingredients

• 2 kg boneless pork shoulder
  
• 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried thyme, 1 tsp cayenne pepper
  
• Salt and pepper
  
• 500 ml dry cider
  
• 2 tbsp Worcestershire sauce
  
• 2 tbsp honey

Instructions

1. Prepare: Preheat oven to 300°F (150°C). Mix all rub ingredients. Pat the pork dry and rub the spices all over.
   
2. Sear: Sear the pork in a casserole dish until golden brown.
   
3. Braise: Pour in cider, Worcestershire, and honey. Cover and cook in the oven for 4-5 hours until very tender.
   
4. Shred: Remove the pork and shred with two forks. Skim the fat from the sauce and return the shredded pork to the pot to mix. Serve warm.