Big smoke pulled pork

Big Smoke Pulled Pork


15 mins 


600 mins 


Keep it slowwwww and smoked with this pulled pork recipe.


  • 15 grams Knorr Aromat Seasoning
  • 3 kg pork shoulder, neck end chine bone removed with the blade of the bone still in
  • 50 ml cider vinegar
  • 50 ml apple juice
  • 50 ml pineapple juice
  • 1 tablespoon Worcestershire sauce
  • 12 brioche burger buns
  • 1 bottle of Hellmann's Smokey BBQ Sauce (20g of sauce per person)

  1. Amount per Serving
Title Amount per Serving
Energy 648.2 kcal
Protein 36.68 g
Sugar 12.03 g
Fibre 0.11 g
Fat 39.88 g
Saturated fat 15.12 g


  1. Prepare a smoker BBQ heated to 110 ºC

  2. Massage the rub or paste into the pork shoulder.

  3. Slow cook for 4-5 hours until a mahogany colour.

  4. Wrap the cooked meat in paper lined foil with cider vinegar, apple juice, Worcestershire sauce and pineapple juice mix and cook at 110 ºC for at least another 4-6 hours until 90 ºC internal. The meat should start feeling soft to the touch and that’s how you know it’s going to pull..

  5. Pull the meat off the bone and mix with Hellmann's Smokey BBQ sauce.

  6. Serve in a toasted brioche burger bun with coleslaw