Slow Roast Pulled Pork

Cooked in the Rayburn Ranger®, this is one of the tastiest slow cooked dishes you can make and is perfect to leave cooking all day.


Pulled pork baps
  • 1.5 - 2kg pork shoulder, either boned or bone-in

  • 1 tsp salt

  • A couple of onions, finely sliced

  • A spoonful or two each of grainy mustard, crushed garlic and chilli flakes

  • 200ml cider

  • 4 tbsps cider vinegar

  • 2 tbsp maple syrup

    Serves 6 - 8

Top Oven: Grill setting

Lower Oven: Simmering setting

Hotplate: Simmering setting (for when the pork is cooked)

1.     Heat the grill for a few minutes while you prepare the pork.

2.     Add the sliced onion to an AGA Cast Aluminium Roaster.

3.     Remove all the packaging from the pork and let it stand at room temperature for a few minutes.  Blot any moisture off the skin with kitchen roll.

4.     Carefully cut fine lines in the skin to make crackling unless this has already been done.

5.     Mix together the mustard, garlic and chilli flakes.  Smear onto the skin of the pork, avoiding the skin.  Place the pork on top of the onions.  

6.     Rub 1 tsp salt into the skin of the pork, working it into the gaps.  This will help to make nice crispy crackling.

7.     Pour the cider, cider vinegar and maple syrup around the pork and avoid the salted skin.

8.     Grill the pork in the top oven for 10 - 15 mins to get the crackling started, then cover and transfer to the lower oven on simmering setting for 6 - 10 hours.  All day is perfect to serve in the evening or overnight for lunchtime the next day.

9.     To ‘pull’ the pork, cut the skin or crackling off in one piece and slice or use scissors to cut into small pieces.    Shred the pork using two large forks, mixing in the sticky onions and juices as you go.  Cover and keep warm in the warming oven.

10.  To serve, toast some brioche buns on the hotplate simmering setting with Bake-O-GlideTM and fill with the pork and some crunchy coleslaw.

Preparing ahead
Once the pork has been pulled it can be frozen and reheated as need.