• people
  • 420 - low and slow! mins
  • Easy
Red Dog’s Pulled Pork

This simple yet delicious recipe is perfect for family get-togethers.


1 kg pork shoulder

Red Dog Texas Spice Mix

Enough liquid to half cover the pork shoulder whilst cooking: preferably cider but water or apple juice will do.

Optional: Beech-Wood Smoked Sea Salt  added with the rub to give a smoked taste without having to use a smoker.


  1. Cover the pork with the rub (and smoked salt if you use it) and rub it in. Place it into the fridge for half an hour to let it marinade. Preheat an oven to 145 degrees Celsius.
  2. After it has sat for half an hour, set the pork in a deep dish and pour in the liquid covering the bottom half of the shoulder.  Cover the dish with foil and place in the oven to cook low and slow for around 6-7 hours or until tender.
  3. Once cooked, take the pork out of the juices and place into a bowl and shred.  Once shredded add a little of the cooking juices back into the pork to keep the pork nice and moist.
  4. It’s now ready to serve!  Serve in a bap with some BBQ sauce and coleslaw or alongside some potatoes.