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Shredded pork

If your mouth is watering just from seeing this picture, let me tell you that trying it will make your head explode.

Hello everyone, today we are preparing some delicious pulled pork sandwiches.


3 tablespoons of coarse salt

1 tablespoon of pepper

3/4 of tablespoon of garlic powder

1 pork shoulder

1/4 cup apple cider vinegar

2 cups of pineapple juice

1 cabbage

3 tablespoons of mayonnaise

1 dash of apple cider vinegar

Brioche bread or your favorite bread


Start by mixing together the salt, pepper, and garlic powder. Next, remove the skin and excess fat from the pork shoulder, you will need a very sharp knife and be especially careful with your fingers.

Now spread the mixture of salt and spices throughout the piece of meat, without leaving any free space and take it to the oven or grill over indirect heat.

If you do it in the oven, preheat it to 120ºC with heat only from below, put the piece in the center and leave it for about 1,5 to 2 hours.

If what you enjoy is the grill and being outdoors, you are going to make the pork over indirect heat, that means that you put the piece of meat on one side of the grill and on the opposite side you will put the charcoal on. What we try with this is that the piece cook slowly with the smoke from the grill and not directly on the fire. Remember to also have a container of water inside the grill so that it adds moisture and helps us keep the meat juicy.

In both cases, I recommend hydrating the meat every 30 minutes with a mixture of apple cider vinegar and pineapple juice, this will add moisture and provide a delicious flavor.

I have to say that both cooking methods have their advantages and disadvantages, in the case of the oven you will not achieve the smoky flavor that the grill provides, but controlling the temperature is super easy. In the case of the grill, it is more difficult to control the temperature inside the grill and you depend on whether it rains outside or not to be able to turn it on (at least that happens to me in the UK).

After time, take the internal temperature of the meat with a thermometer (if you do not have one I will leave you a link of Amazon associates so you can buy it and help us to continue growing) when it is between 65 and 75ºC remove the pork from the heat and wrap it in foil or parchment / butcher paper. Add a squirt of BBQ sauce around the paper to add flavor and keep it hydrated.

Take it back to the grill for about 1 to 2 hours or until it reaches 90ºC

Meanwhile we will prepare a delicious coleslaw to bring freshness to our sandwich. Take a cabbage and cut it into very fine julienne strips, then add a splash of apple cider vinegar and two or three tablespoons of mayonnaise, season with pepper and reserve.

When the pork has reached the right temperature, remove it from the oven and let it rest for 30 minutes. This will allow all the juices to be redistributed in the meat and it is super juicy when cutting it.

Shred the meat with the help of two forks (it will be super hot) and prepare your sandwiches.

This way of preparing meat is super delicious and is great to eat with beans and other dishes.

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have one of the ingredients listed or you don't like something, feel free to use another ingredient. This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how fast and delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video:


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