Low and Slow: The Dublin Butcher's Ultimate Pulled Pork

Pulled pork is one of those dishes that rewards patience so generously you'll never want to rush it again. A free-range pork shoulder, cooked low and slow for eight to ten hours, then pulled apart into sticky, flavour-soaked shreds — it's a cook's dream and a crowd's delight.

The Cut

Start with a bone-in pork shoulder, the bone adds flavour and helps the meat stay moist during the long cook. Aim for 2 to 2.5kg for a family of six, or go bigger if you want leftovers. Pulled pork sandwiches the next day are exceptional.

The Rub

Mix together two tablespoons of brown sugar, one tablespoon of smoked paprika, one tablespoon of sea salt, one teaspoon of cracked black pepper, one teaspoon of garlic powder, one teaspoon of onion powder, half a teaspoon of cayenne, and half a teaspoon of dried oregano.

Rub this mixture all over the pork shoulder, getting into every crevice. If you can, wrap it and refrigerate overnight. The dry rub will form a beautiful crust during cooking.

The Cook

Preheat your oven to 130°C. Place the shoulder on a rack in a deep roasting tin with a cup of apple cider vinegar in the bottom. Cover tightly with foil and cook for eight to ten hours, until the internal temperature reaches 95°C and the bone wiggles freely. In the last hour, remove the foil to let the crust set.

The Pull and the Serve

Rest the pork for at least 30 minutes, then pull it apart using two forks. Discard any large pieces of fat as you go, and mix the pulled meat back through the pan juices for maximum flavour.

Serve on brioche buns with coleslaw and pickles, pile it over rice with steamed greens, or eat it straight from the pan. We won't judge.

Pick up your pork shoulder from us any day of the week — we'll have exactly what you need.