Smoky Pulled Pork

January 12, 2017 • Posted in: pork, Slow Cooked, Shack

From Donna's 'Basics to Brilliance', this is the base recipe for the Pulled Pork Tacos. The sauce has a little bit of a bite to it, so if you're catering for some... sensitive... types, keep some aside before you return it to the sauce.


  • 1 tbsp EVOO
  • 1 kg boneless pork shoulder, rind removed and trimmed
  • sea salt and cracked black pepper
  • 1 cup (250mL) tomato passata
  • 1 cup (250mL) beef stock
  • 1 cup (250mL) water
  • 1 cup (250mL) bourbon or dark rum
  • 1/4 cup (60mL) malt vinegar
  • 1/4 cup (60mL) maple syrup
  • 4 garlic cloves, sliced
  • 2 dried ancho chillies, roughly chopped
  • 2 tsp smoked paprika
  • 1/2 tsp dried chilli flakes


  1. Preheat oven to 180ºC
  2. Heat the oil in a large, ovenproof, heavy-based saucepan over high heat. Sprinkle the pork with salt and pepper, and cook for 5 minutes each side or until well-browned.
  3. Add the remaining ingredients, stir to combine, and bring to a simmer.
  4. Cover with a tight-fitting lid and transfer to the oven. Cook for 90 minutes.
  5. Turn the pork over, return to the oven and cook, covered, for a further 90 minutes, or until tender.
  6. Remove the pork from the sauce and place on a tray. Using two forks, shred the meat and discard any fat.
  7. Return the pork to the sauce to serve.
Preparation time: 5 minutes
Cooking time: 3.5 hours
Serves: 6

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