London Pulled Pork

Based on 2kg raw pork (boned, skinless and rolled). Serves ~10.

For the dry rub:

  • 15g salt
  • 20g dark brown sugar
  • Spices and flavourings, to taste (e.g. smoked paprika, onion granules, pepper, chilli etc.)

For the sauce:

  • 400ml pork or chicken stock
  • 100g ketchup
  • 20g English mustard
  • 1 bulb garlic, peeled, crushed
  • 4 shallots, roughly chopped
  • 5g fresh sage
  • 150ml strong dark ale (reserve rest of bottle for basting)
  • 150ml apple juice or one grated sweet apple
  • 10g brown sugar
  1. Preheat oven to 140C.
  2. Apply dry rub to pork, massage in and place on metal trivet over a pan in the oven.
  3. Baste with leftover beer (or any flavourful liquid) every 2 hours, for a minimum of 6 hours, or until a desired dark crust forms and the inside is tender (see pictures).
  4. Add all the ingredients for the sauce in a pan, simmer for 30 minutes and blend until smooth. Reduce to desired consistency.
  5. Allow pork to rest for at least an hour, lightly covered with foil. Tear and mix with the sauce. Serve as desired.


  • Longer cooking times will mean a darker crust and is personal preference. Meat will be slightly drier but much stronger flavour.
Pulled Pork
The contrast between the almost leathery outside and the succulent flesh inside is what makes this a winner.


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