Pulled Pork

Preparation Time: Allow 24 hours for marination | Cooking Time: Overnight | Serves: 4

The Barn Café’s head chef Anton Scoones’ mouth-watering Pulled Pork recipe.


  • 1kg Pork Shoulder
  • 1 tsp cumin
  • 100g dried apricots
  • 1/4 tsp fennel seeds
  • 100g sultanas
  • 1/4 tsp peppercorns
  • 1 tsp smoked paprika
  • 1 tsp dried coriander
  • 25g sea salt
  • 1 tins chopped tomatoes
  • 1 tsp onion salt
  • 1 tsp garlic salt
  • 1 tsp turmeric


  • Take the fennel seeds, onion salt, garlic salt, sea salt, peppercorns, coriander, cumin, paprika and blend to a powder
  • Rub the mix all over the pork and allow to marinate for 24 hours
  • Once well marinated place in a deep tray with the tomatoes, apricots and sultanas. Add water to cover with baking paper and tin foil to seal the tray
  • Place in an oven on a low temperature overnight to slowly braise.
  • Once braised remove the pork and pull, taking off any large areas of fat
  • With the remaining liquid place in a pan and reduce until thick, allow to cool and mush all together.
  • Mix the pork and sauce together
  • Serve or store in the fridge until needed

About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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