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Pulled Pork Recipe

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Pulled Pork image


This recipe for Pulled Pork, by , is from Stacey's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stacey Hawes


3/4 lb of Pork Joint

Dry Rub
2 Tbsp of Ground Cumin
2 Tbsp of Garlic Powder
2 Tbsp of Onion Powder
2 Tbsp of Chilli Powder
2 Tbsp of Cayenne Pepper
2 Tbsp of Salt
2 Tbsp of Ground Black Pepper
2 Tbsp of Paprika
1 cup of Brown Sugar

1/2 cup of Brown Sugar
1/2 cup of Salt
2 quarts of Cold Water
3 Tbsp of the Dry Rub

1. Make up your dry rub - mix all well and this can be stored in a container and used at any time.
2. Start with the brine - add salt to the cold water and stir well until it is dissolved fully, now add the brown sugar, dry rub and stir well.
3. Rinse your pork joint under cold water, place in a zip-lock bag/container, pour in the brine.
4. Place your pork in the refrigerator for minimum 12 hours. (ideally 24-36 hours)
5. Pre-heat the oven to 110íC - Remove joint from the zip-lock/container and place onto a roasting tin.
6. Pat the skin down gently with a paper towel - this gives you a crisp skin.
7. Generously cover the whole joint in the remainder of the dry rub, massage it in.
8. Cook this for 10-12 hours
9. Remember to baste your joint every few hours with the juices from the bottom of the roasting tin and top up with water if needed.
10. Let the joint rest for 2 hours in the oven before removing it.
11. Place into a tub big enough to hold it once pulled apart (best to have an air-tight tub).
12. Use two forks to pull it all apart.

Preparation Time:
Preparation Time:
24-50 hours
Personal Notes:
Personal Notes:
All times does differ based on the size of your pork joint and how long you marinate.

Optional : For a 8lb shoulder joint, double up dry rub and brine mix - the longer the marination time the better the results you will have and this will take roughly 15 hours to cook.




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