A smoky American classic, pulled pork is a firm favourite at The Dorking Butchery. Reuben’s House Rub is the perfect spice mix for this recipe, homemade in Dorking by one of our very own butchers, Jon.

Ingredients

  • Pork Shoulder (approximately 400g per person)
  • Reuben’s House Rub
  • Splash of cider
  • BBQ Sauce / Hot Sauce

Method

  1. Pre-heat the oven to 200 degrees C.
  2. Rub the pork shoulder liberally with Reuben’s House Rub.
  3. Pop the pork shoulder in the an oven tray, with a splash of cider – uncovered for 20-25 mins.
  4. Remove the pork from the oven, cover with tin foil and pop back in the oven at a reduced temperature of 140 degrees C.
  5. Roast for 3-6 hours (depending on the size of the joint – approximately 20 mins per 450g)
  6. After 3 hours, keep checking every half an hour until the pork falls apart.
  7. Remove from the oven. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small and medium sized pieces.
  8. Add the BBQ or Hot sauce (to taste) and toss to mix through.
  9. Serve in a toasted brioche bun with your finest  homemade slaw.
I’m Jon “Beardy Jon” Mears,  I make rub for slow-roasting and BBQ’s and love sandwiches, music and Mad Max.  I’ve worked with Gary and Alex since The Dorking Butchery opened and I’m proud to have been trained by two of the best in the business.

 

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