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Pulled Pork

The secret to pulled pork is long slow cooking as higher temperatures result in more shrinkage and less moist results.  Ovens do vary, but pulled pork is ready when a fork goes into the end of the meat and the meat just melts away in stringy lusciousness.

  • SLOW COOKER? Reduce the wine to 1 cup and place all the ingredients in the slow cooker and cook on High for 4 to 6 hours, or Low for 9 to 10 hours, until the pork is very tender.  Shred the meat with 2 forks and leave in the cooker for 20 minutes more. If the dish needs thickening, turn cooker to High for 10 minutes, then stir in a cornflour paste of 1 Tbsp cornflour mixed with the 1 Tbsp water and cook for 5 minutes more.
  • EXTRA SAUCE? Our cooking method shown is very simple but the combining of the cooking liquid and extra relish makes for the final thick master touch and provides you with incredible flavour! Simply pour some liquid from the hot pork into a saucepan, add generous dollops of relish and heat and simmer for desired consistency and this can be added to the shredded pork or served on the side to complete the pulled pork experience!


2kg piece of pork shoulder,
1 jar Barker's Traditional Tomato Relish or Sweet Chilli Relish
2 cups (500ml) verjus or white wine


Preheat oven to 150°C (130°C fan-forced)
Line a large roasting dish with baking paper
In a bowl, mix Traditional Tomato Relish with the wine
Place pork shoulder flat on the paper-lined tray and pour over the sauce. Cover the dish with foil and cook for for 4-6 hours. Check after 4 hours, adding any liquid (water) if necessary
When the pork breaks away easily with fork movement, discard any fat or skin
If you're not using straight away, transfer meat to an airtight container but allow to cool to room temperature before placing the lid on and store in the fridge
To reheat, simply place in an oven-safe dish and heat covered in the oven for 15 minutes

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