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Suffolk Pulled Pork


1.5 – 2 Kg Pork shoulder joint

1 sachet of Suffolk Spice Company Pulled Pork Mix


This recipe can be done with the skin and fat left on but for maximum flavour penetration I recommend you remove the skin. This will allow you to unroll the joint and rub the spice mix onto as much of the meat surface as possible.

Prepare the pork by drying it with kitchen paper and then rub the spice mix all over the joint, working it into cracks and crevices where you can. The greater the coverage, the better the flavour.

Leave the meat to marinade for at least 30 minutes, 2 hours is good, overnight would be best.

To cook, preheat the oven to 140 - 160 C. Place the meat on a wire rack in a roasting tin. Pour 400 ml of water into the bottom of the tin, this will keep the meat moist as it cooks. Cover the tin tightly with foil and cook for 5 hours or until the meat is almost falling apart. To serve, pull the meat apart with two forks and pile onto a warm plate with soft rolls or flat breads, spicy wedges, chilli apple sauce and beetroot dip.

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