Pulled Pork

The weather has turned cold again for the umpteenth time this spring.  One day it’s 34C degrees and the next day it’s 6C degrees.  I honestly hate heating up the house when it’s SO hot outside so I won’t use my oven during hot weather. Today is a perfect day to bake since it’s only going to get up to 12C degrees, so I’m making pulled pork in the oven.   Not just any old internet pulled pork recipe – my daughter-in-law Jeanette’s Pulled Pork!   It’s ‘to die’ for.

I use my large roasting pan to cook it in but you can probably use a slow cooker if you adjust the cooking time.

Jeanette’s Pulled Pork Recipe

  • Pork roast (butt or shoulder, bone-in is best)  1 to 2kg
  • a few big chunks of veg like celery, carrot, onion, garlic in the bottom of the pot
  • put you roast on top
  • add what will be the equivalent  to a BBQ sauce below ( you can use your favourite bottled BBQ sauce but I’d recommend you try this recipe first)

In a large bowl, combine:

  • 3/4-1cup ketchup or plain can tomatoes or tomato paste
  • 1/2 cup brown sugar or honey or molasses
  • 1/3 cup cider vinegar
  • 3 teaspoon chopped garlic
  • 1 tablespoon mustard
  • 1/2 teaspoon allspice
  • 1 (2 for spicy) tablespoon cumin
  • ½ teaspoon chilli powder
  • pepper and some salt to taste
  • add (2 to) 3 cups water (stock/beer – I’ve always just used water but Jeanette says beer is best!). Make sure the liquid goes half way up the roast.
Ready to bake

Ready to bake

Cover with lid and cook in oven for 3+ hours at 325F degrees (or less long at 375F degrees), but basically till it falls apart.

Taste the sauce throughout to see if its balanced well and adjust a bit if necessary.

Remember the liquid will reduce and become a thicker sauce and the vinegar flavour will be less strong.  Check throughout to see if sauce is thickening…adjust salt at the end….you can uncover the last hour or so to let it really thicken.  Every time I’ve made this the sauce thickness has been different.

When done, scoop out the veggies and set aside in a covered oven-proof container.  Place in the oven, which you’ve just turned off, to keep warm.  Carefully remove the pork.  Place the roast pan with the barbeque sauce in the oven as well, to keep warm.



Remove all the meat off the bone and shred into small pieces.  This usually takes me 20+ minutes – hence why I keep the other stuff in the oven to keep warm.  Pour the warm sauce on top and mix.

Tonight we had pulled pork on garlic toast with a side of the carrots, celery, garlic, and onion from the pot.   It also goes nice on buns or as a side to veggie dishes or salad.  It’s quite a bit of meat for just two people so I usually divide it up into meal-size containers and freeze them for future use.

ready to eat

ready to eat

Thanks again Jea!


4 Comments (+add yours?)

  1. Diane Downey
    May 31, 2015 @ 17:57:53

    Looks AND sounds delicious Linda! I will definitely have to give it a try!


  2. Bet
    May 31, 2015 @ 18:40:12

    OH MY!!… I haven’t had pork for such a long time!!… I don’t cook in the oven in the summer either… Today it’s 70 degrees here… I do a lot of cooking in the slow cooker over the summer… Doesn’t heat up the house as much… and I can also move the whole kit-and-kaboodle outside if necessary!! Today I made a delicious stew!!… but now I’ve got pulled pork on my brain!!… Thanks sista!!… ❤


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