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Pulled pork

Prep Time20 mins
Cook Time7 hrs
Total Time7 hrs 20 mins
Servings: 8 people


  • 1,3 kg roast pork not tied, preferably shoulder
  • 1 dash grape seed oil
  • 250 gr tomato sauce
  • 80 gr honey liquid
  • 80 gr vinegar cider
  • 250 ml chicken bouillon
  • 1 cs dijon mustard strong
  • 3 cs brown sugar
  • 2 oignons small, chopped
  • 2 pinches chili powder
  • 2 pinches powedered garlic
  • 2 pinches paprika powder
  • 1 turn pepper from mill


  • Heat a dash of oil in a baking pan. Brown roast on all sides. Place in an iron pot. Reserve.
  • Preheat oven to 140°C.
  • Mix all the ingredients of the marinade and poor over the roast.
  • Close the pot and cook for 7 hours. Do not hesitate to cook in two times and leave the roast to rest in the meantime in your kichten table all night soaking in the marinade. Will taste even better.
  • Sprinkle regularly with the sauce in which the roast is bathed.
  • Using two forks, fray the roast. Sprinkle with the sauce and mix before serving.