Lockdown pulled pork

Lockdown pulled pork

In these current times everyone needs cheering up. So I thought I’d share a simple comfort food recipe to put a smile on the face of the meat eater in your life. Southern style pulled pork, made in a slow cooker using dry cider and apple cider vinegar. Enjoy 🙂


  • 2kg Pork / gammon joint. i.e. a Danish slipper joint.
  • 1 Large Carrot.
  • 1 Large Onion.
  • 2 Celery Sticks.
  • BBQ spice rub.
  • Fresh herbs. 
  • 1-2 pints of Llanblethian Orchards hedge kipper dry cider.
  • 1 tsp ground black pepper.
  • 200ml ish of Llanblethian orchard cider vinegar.

Any BBQ spice rub could be used. If you are on a low salt diet / dislike salty foods make up a rub without salt. Below is a simple bulk spice rub recipe for pork:

  • 1/2 cup dark brown soft sugar
  • 1 cup white sugar
  • 1 cup paprika
  • 2/3 cup garlic powder
  • 2/3 cup salt
  • 2/3 cup onion powder
  • 2/3 cup mustard powder
  • 2tbsp chilli powder
  • 2 tsp oregano leaves
  • 2 tsp cayenne pepper
  • 2 tsp ground cumin
  • 2 tsp ground black pepper


  • Remove any string from the pork joint and rub liberally with BBQ spice rub.
  • slice the carrot, onion and celery and add to the slowcooker together with any herbs.
  • Place the pork joint on top of the vegetables and pour over the cider filling the slowcooker 2/3 of the way up.
  • Cook on high for 8-10 hrs turning the joint every hour to ensure it cooks evenly. When the joint falls apart with a fork it is ready.
  • Carefully lift the joint out of the slow cooker and shred in a bowl leaving the cooking fluid behind*.
  • Stir in the freshly ground black pepper.
  • A glug at a time add the cider vinegar tasting after each addition until it is at the desired sharpness.
  • Add 1/2 to 1 cup of cooking fluid to the shredded pork and mix well. The cooking fluid will be quite salty, so add in parts tasting after each addition.
  • Taste more of the shredded pork, just to be sure….
  • Serve in baps with home-made coleslaw for a traditional take.

* The reserved cooking fluid can be reduced down and kept for use as a rich stock for lentil soup.


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