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Pulled Pork

This recipe makes a large amount and I like being able to set it and forget it before dinner. It's packed with flavor and the meat comes out tender and juicy!

Prep Time: 30 Minutes | Cook Time: 6 Hours


  • 1 TBSP ghee or olive oil

  • 1 kg pork neck or shoulder

  • 2 apples, diced (skin on)

  • 2 red onions, sliced

  • 2 cups bone broth

  • 1 tbsp Worcestershire sauce

  • Herb Crust (measure with your soul)

    • Rosemary, chopped

    • Garlic powder (use the most of)

    • Fennel seeds, sprinkle on top

    • Nutmeg, small sprinkle

    • Cinnamon, small sprinkle

  • Optional: 3 tbsp of bbq sauce


  1. Preheat oven to 280

  2. Heat up drizzle of olive oil or ghee in an oven proof dish or dutch oven over medium heat

  3. Brown your pork on both sides (a few minutes each side)

  4. Remove from dish and allow it to rest in a bowl to the side

  5. In the same pan, add your apple, garlic and onion.  Allow to caramelize and soften, stir occasionally.

  6. Once the onions and apples are browned and softened, add your bone broth and Worcestershire sauce

  7. Add back your pork (the liquid should cover the pork about 2/3 of the way, allowing some the meat to remain out of the liquid)

  8. Sprinkle the top of the pork with your spices, I measure quite liberally to make a spice crust on the top of the pork

  9. Place lid onto the pot and place in over for around 6 hours or until the meat shreds easily

  10. Once the meat is soft, shred it all up with two forks and fold it into the sauce

  11. Optional: Add your bbq sauce at this stage

  12. Turn the oven up to 356 and place with pot back into the oven, with the lid off, for about 1 hour until the sauce is thickened

  13. Serve with buns or plain


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