Pulled pork

Pulled Pork with Paprika and Chilli

Another slow cooked favourite, tender pulled pork with a smokey and firey marinade

A favourite that can be enjoyed all year round


Serves: 6-8
Prep time:
Cook time:
Total time:


1.5 kg pork shoulder
2 tbsp olive oil
3 tsp paprika
1 tsp mustard power
1 tsp mild chilli powder
1 tbsp brown sugar
1 tsp garlic
1 onion roughly chopped
2 bay leaves
1/4 tsp black pepper
1/4 tsp sea salt
2 carrots, peeled and halved lengthways
3 sticks of celery, washed


1. In a bowl, mix together the paprika, mustard powder, chilli powder, sugar, salt and pepper.
2. Unroll the pork shoulder, and cover with the spice mix from the bowl, massaging in
3. Wrap in clingfilm and refrigerate overnight, or for a minimum of 3 hours, the longer you can give it the better
4. Pre-heat the oven to 150oC, and heat a heavy-based pan with 2 tbsp vegetable oil
5. Place the shoulder in the pan fat-side down, for 2 minutes on a high heat until browned
6. Turn the meat over and leave for 1 minute, sealing the edges and remaining sides
7. Add the celery, onion, carrot and bay leaves to the bottom of a large roasting dish, and lay the pork on top
8. Cover tighly with foil and put in the oven for about 4 hours, basting the pork with the juices every hour
9. When the meat pulls apart easily, remove the dish from the oven. Remove any excess fat, juices and the bay leaves
10. Pull the meat apart with two forks, then add back a few tablespoons of the juices


Pulled Pork with Paprika and Chilli

Pulled Pork with Paprika and Chilli Recipe

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