Low & Slow Pulled Pork

Preparation time 20 min — Total time 7 hrs

This is a great meal to act as either the main event or a side dish for a family bbq. We serve this as part of the Peet’s Burger, which is one of our customers’ favourites!

Serves 6 — 8



  • 2.5 Kg Pork Shoulder

Rub Mix

  • 1 Tbsp salt
  • 2 Tbsp muscovado sugar (or brown sugar will do)
  • 3 Tbsp smoked paprika
  • 1 Tbsp pepper
  • 2 Tbsp BBQ sauce

Sides / Extras

  • 6-8 floury baps (6-8)
  • 200 g coleslaw

“…and finally, the best of all, Peet’s burger with beef, pulled pork, smoked cheese, bbq sauce and chips. A really nice touch to a classic dish.”
(‘Nicktrip’ on Tripadvisor)

“All the food we tasted was great, the smoked duck starter, the scallops, the haggis. My partner thought the beef burger with pulled pork, was exceptional (& very filling). ”
(‘Elaine R’ on Tripadvisor)

It’s a simple recipe but looks super impressive served up straight from the casserole dish. You’ll need to prep this the night before or early in the morning; so make sure you’ve got everything stocked up in time.


  1. Preheat your oven to 180°C or set your barbecue to high (if you have one).
  2. Combine the rub mix into a large bowl.
  3. Time to get your hands dirty. Lay the meat flat and rub half the mix into the meat. You want to cover the whole thing. If the fat is in one piece, it’s a good idea to slice thinly into the top surface, this way you can rub the mixture into the fat. Put the rest of the mix in the fridge for later.
  4. If you’re using an oven, place the meat with the fat facing up for 20 minutes, then flip for a further 10 minutes. Take out the meat and turn the oven down to 100°C. If you’re using a bbq, sear the meat on all sides for 5 minutes each side.
  5. Now it’s time to wrap the meat; it’s important to try and get as tight a seal as possible. You’re trying to keep the meat’s juices all contained so that as it cooks slowly, it retains the moisture. Ideally, put the meat in a casserole dish where you can close the lid. If not, just put it in a tall sided glass pyrex tray. There’s a lot of juices, so make sure it has tall sides!
  6. Double-check your oven is set to 100°C. Put it in the oven for at least 6 hours, if you leave it longer, that’s no problem, just turn it right down for the last few hours.
  7. Now the fun bit. Take the meat out and carefully unwrap the foil. Place it onto a chopping board and grab two forks. First of all, try to peel off the top layer of fat. It’s up to you what you do with this; you can throw it away or try and make crackling from it later. Take the two forks and pull the meat apart. Chuck the rest of the rub mix into this and add it back to your oven dish to mix with all those delicious juices. Have a taste and adjust the seasoning if you fancy.
  8. Serve in a nice fresh floury bap and a good dollop of coleslaw. Enjoy!