Tuesday 12 December 2017

Attention all meat lovers: Cola Pulled Pork ups the ante at any BBQ

Pulled Pork from Surf Cafe
Pulled Pork from Surf Cafe

Jane Lamberth and Myles Lamberth

Pulled pork is a great addition to your summer barbecue.

This delicious recipe can be served with a fruited Waldorf salad within wraps or within a sandwich accompanied by Applewood cheese and butterhead lettuce.

Pulled pork works well with refried rice, fresh coriander and pineapple or within cruncy tacos with barbecued corn on the cob.


(Serves 8 to 10)

1 big pork shoulder on the bone (any big joint will do)

500ml barbecue sauce

2 onions, chopped

500ml apple juice/Cola

1 tbsp mixed spice/allspice

3 bay leaves

1 stick of celery, chopped

1 carrot, chopped

Salt and pepper

1 massive oven-proof pot or a very deep tray if using the belly cut

Pulled Pork from Surf Cafe


Preheat oven to 150C/300F.

Lightly score the skin and fat of the pork joint with a sharp knife and rub lots of salt, pepper and allspice over it. Give it a good massage.

In a deep tray or oven-proof pot, place the chopped carrots, celery and onion into the bottom and pop in the joint of pork. Pack it in nicely for a long bake.

Add the bay leaf and Cola and half the barbecue sauce.

Next add water so that the joint is two-thirds covered up with a nice dark spiced stock. Cover tightly with a lid or foil and place in the oven for at least 6 to 8 hours.

Low and slow is the key here. Check after 4 hours, baste the juices over the joint or turn it over if it is looking dry on top.

Re-seal with foil.

After a very long time, take the joint out and give the meat a tug. It should pull off nice and easy. If not - back into the oven.

Allow to rest for about 30 minutes 
or so, then transfer the pork on to a 

Transfer the stock into a pot to reduce down to a nice sticky consistency.

With a pair of tongs and a fork, pull the meat off the bone. It should break off in long strands - basically attack the meat with a fork.

If it's quite fatty, cut away the large bits but stir in some of the smaller bits of fat.

Transfer the pulled meat into a bowl and add in some more barbecue sauce or reduced stock to flavour.

Ready to serve!

Try these ideas for serving:

• Pulled pork with apple Waldorf salad wraps

• Pulled pork sandwich with Applewood cheese and butterhead lettuce

• Pulled pork with refried rice and pineapple topped with fresh coriander

• Pulled pork tacos with barbecued corn on the cob

Irish Independent

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