Gordon Ramsay Pulled Pork Recipe

This delicious pulled pork recipe is simple, juicy, and full of flavor. Slow-roasted to perfection, the tender pork is combined with a rich, homemade barbecue sauce. It’s perfect for a family feast or casual meal. With easy-to-find ingredients, this dish offers endless serving possibilities, from buns to sides like coleslaw.

Ingredients Needed:

• 4 – 5 kg pork butt (Boston butt or square cut pork shoulder, skinless, bone-in, fat cap on)
• 360ml beer
• 240ml water

For the Rub:

• 90g brown sugar
• 30g paprika powder
• 15g garlic powder
• 15g onion powder
• 15g mustard powder
• 10g cumin powder
• 5g dried oregano
• 2g cayenne pepper (optional)
• 30g cooking/kosher salt
• 5g black pepper

For the Barbecue Sauce:

• 240ml apple cider vinegar
• 720g ketchup (or Aussie tomato sauce)
• 240ml water
• 45g molasses (original, not backstrap)
• 110g brown sugar
• 20ml Worcestershire sauce
• 10ml Tabasco (optional)
• 15g mustard powder
• 9g garlic powder (or onion powder as a substitute)
• 10g cooking/kosher salt
• 5g black pepper

How To Make Pulled Pork Recipe?

1. Dry Brine the Pork: Pat the pork dry and place it in a dish. Mix the dry brine ingredients in a bowl and rub them onto the pork, making sure to cover all areas. Let it sit uncovered in the fridge for 24 hours.
2. Preheat the Oven: Preheat your oven to 110°C (230°F).
3. Prepare for Roasting: Place the pork in a roasting pan with the fat side up. Add beer and water around the pork, ensuring the liquid covers about 1 inch of the pan.
4. Slow Roast the Pork: Roast the pork uncovered for 12 hours or until the internal temperature reaches 95°C (203°F). The meat should shred easily with two forks.
5. Shred the Pork: Let the pork rest for 20 minutes, then shred it using forks or tongs. You can remove the fat cap if you prefer.
6. Sauce the Pork: Pour ¾ cup of the juices from the roasting pan and 1 cup of the barbecue sauce over the shredded pork, then toss to combine.
7. Serve: Serve the pulled pork with extra barbecue sauce on the side. Enjoy it in sandwiches or with your favorite sides.

Recipe Tips:

• Cook Slowly and Low: Roast the pork at 110°C / 230°F for 12 hours to make it tender and easy to shred.
• Check the Temperature: Make sure the pork reaches 95°C (203°F) for perfect pulled pork.
• Let it Rest: Rest the pork for 20 minutes before shredding to keep it juicy.
• Use the Juices: Mix some of the juices from the roasting pan into the shredded pork to add more flavor and moisture.
• Adjust the Sauce: Change the sweetness or spice level of the barbecue sauce by adding more sugar or Tabasco to match your taste.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pulled pork cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, freeze the pulled pork in a freezer-safe container for up to 3 months.
• Reheat: Warm the pork in a pan on low heat, adding water or juices to keep it moist.

Nutrition Facts:

• Calories: 260 kcal
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 70mg
• Sodium: 400mg
• Potassium: 450mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 20g