Your browser has JavaScript disabled. Please enable JavaScript to improve your experience.

Brownie points Bloke's recipes

Skip Stupid Saturday Jobs Pulled Pork

The Big Bits

1 x 100% NZPork shoulder 2.5 - 3.0kg

The Little Bits

2 tbsp brown sugar

¼ cup salt

2 tbsp chilli powder

1 tbsp cumin

1 tsp oregano

1 tsp ground coriander

1 tbsp hot mustard powder

1 tbsp lemon zest

Salt & pepper

For The Sauce:

1 ½ cups cider vinegar

2 tbsp sugar

1 tsp Tabasco

½ tsp dried chilli flakes

Salt & pepper

Skip Stupid Saturday Jobs Pulled Pork



Serves 8

For The Sauce

  1. Combine all sauce ingredients in a medium saucepan and bring to the boil while stirring
  2. Simmer for 10 minutes

For The Meat

  1. Combine all above ingredients and rub into the meat. Set aside in a cool place for a minimum of two hours. Longer marinating allow the flavours to penetrate the meat better
  2. Pre-heat the BBQ/Oven to around 90-100°C
  3. Place meat on a meat rack in a tray and fill tray with water to prevent the meat from drying out
  4. Grill/Roast for 6-9 hours (roughly 3 hours per kg)
  5. Internal meat temperature should be around 73 °C (thermometer check optional)
  6. Raise temperature to just above 22°C for the last 30 mins to caramelise
  7. Rest the pork for 15 minutes before pulling/shredding with two forks. If it is not coming apart, cook for another 15 minutes.


To serve: there is a lot of time in getting this cooked but the eating of it will be over in a flash! Have lots of crusty buns ready and some good old-fashioned coleslaw. Let everyone fill a bun and make sure you keep everyone well-behaved in the queue – they re going to be coming back for more.

    Start Timing 04:20:00 Start Pause Reset

    Winner Winner Pork DinnerWinner

    Take a photo of your masterpiece, whack it on our facebook page and you could very well be NZPork’s Man of the Month. And then all kinds of wonderful things will happen to you.

    Setting the stupid table.

    Laps are not tables. So don't even bother.

    Choosing utensils is no time to innovate – stick with the classics – knives, forks, etc..

    Turn the telly off. Turning your head at a 180 degree angle whilst chewing makes digestion problematic.

    Get the table sorted before you cook. Otherwise your genius creation will sit there, going cold.

    Washing the damn dishes.

    It sucks. There's no getting around it.

    But leaving it to others will undo all the good work you've done.

    So harden up, and put those rubber gloves on baby. Yes, the pink ones.

    No-one likes a one hit wonder.

    The true test of a man, or a cook, is the ability to follow up. So make your pork dinners a routine, and man o man, will you in for some treats.

    Set a date