Main Meals

Pulled pork

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30 minutes
6 hours
Wine/Spirit Pairing
Woolworths La Motte Merlot

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  • 2 kg pork shoulder
  • 5 T olive oil
  • 1 t salt
  • 1 t pepper
  • 1 T smoked paprika
  • 1 T mustard powder
  • 2 chillies, chopped
  • 2 T brown sugar
  • 2 onions, sliced
  • 2 carrots, sliced
  • 1 bulb garlic, unpeeled
  • 1 bay leaves
  • 2 cups vegetable stock
  • ciabatta rolls, for serving
  • pomegranate rubies, for serving
  • pickles, for serving
  • coleslaw, for serving

Preheat the oven to 160°C. Using a sharp knife, score the pork skin about 1 cm deep. Mix the olive oil, salt, pepper, paprika, mustard powder, chillies and brown sugar in a small bowl. Rub into the scored pork.

Place the onions, carrots, garlic and bay leaves into a baking dish. Place the pork, skin-side up, on top of the onions and carrots. Pour the vegetable stock into the dish, wrap with a double layer of foil and bake for 4 hours, occasionally basting with the pan juices.

After 4 hours remove the foil and reduce the oven’s temperature to 150°C, return to the oven and roast for a further 2 hours.

Remove from the oven and shred the meat using two forks. Serve on the ciabatta rolls with the pomegranate rubies, pickles and coleslaw.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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