This Gordon Ramsay Pulled Pork Recipe is a tender and tangy recipe, which is made with pork shoulder and brown sugar. It’s the ultimate comfort food recipe, ready in about 12 hours and 20 minutes, plus brining and resting time.
Jump to RecipeGordon Ramsay Pulled Pork Recipe Ingredients
For the Pork:
- 4–5 kg bone-in pork shoulder, fat cap on
- 360ml beer
- 240ml water
For the Rub:
- 90g brown sugar
- 30g paprika
- 15g each: garlic powder, onion powder, mustard powder
- 10g cumin
- 5g oregano
- 2g cayenne (optional)
- 30g kosher salt
- 5g black pepper
For the Barbecue Sauce:
- 720g ketchup
- 240ml water
- 240ml apple cider vinegar
- 110g brown sugar
- 45g molasses
- 20ml Worcestershire sauce
- 10ml Tabasco (optional)
- 15g mustard powder
- 10g salt
- 5g black pepper
How To Make Gordon Ramsay Pulled Pork Recipe
- Brine the Pork: Combine all the rub ingredients in a bowl. Pat the pork shoulder dry and apply the rub generously on all sides. Place the pork on a rack in a roasting pan, uncovered, and let it dry brine in the refrigerator for at least 24 hours.
- Prep for Roasting: Preheat your oven to 110°C (230°F). Place the brined pork, fat-side up, in a deep roasting pan. Pour the beer and water into the bottom of the pan, around the pork.
- Roast Low and Slow: Roast the pork, uncovered, for approximately 12 hours, or until a leave-in thermometer reads an internal temperature of 95°C (203°F). At this temperature, the connective tissues have broken down, making the meat incredibly tender.
- Make the Barbecue Sauce: While the pork roasts, combine all barbecue sauce ingredients in a saucepan. Bring to a simmer and cook for 15-20 minutes until slightly thickened.
- Rest and Shred: Remove the pork from the oven and let it rest in the pan for at least 20 minutes (or up to an hour, tented with foil). Once rested, use two forks to shred the meat, discarding the bone and any excess fat if desired.
- Combine and Serve: Add about ¾ cup of the pan juices and 1 cup of the homemade barbecue sauce to the shredded pork. Toss to coat everything evenly. Serve warm with extra sauce on the side.
Recipe Tips
- How do you guarantee the pork is perfectly tender? Temperature control is everything. Don’t trust your oven’s dial; use a leave-in digital probe thermometer to monitor the internal temperature of the pork. The target of 95°C (203°F) is when the magic happens.
- Why is resting the pork so important? Resting the cooked pork is a crucial step. It allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful. A longer rest (up to an hour) will yield an even juicier result.
- How do you get crispy bits in the pulled pork? For those delicious crispy, caramelized ends (often called “bark”), toss the shredded pork in a hot cast iron skillet over medium heat for a few minutes until some of the edges are browned and crispy.
- What’s the best way to reheat pulled pork? Reheat it low and slow to prevent it from drying out. Place the pork in a pan with a splash of apple juice, broth, or water, cover, and warm it gently on the stovetop or in a low oven.
What To Serve With Pulled Pork
Pulled pork is a versatile main course, perfect for sandwiches or platters. Serve it with:
- Soft brioche or potato buns
- Creamy coleslaw
- Macaroni and cheese
- Cornbread
- Pickles and sliced onions
How To Store Pulled Pork
- Refrigerate: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
- Freeze: Cool the pork completely and store it in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pulled Pork Nutrition Facts
- Calories: 260 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 5g
- Sodium: 800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is a pork shoulder?
Pork shoulder, also known as pork butt or Boston butt, is a cut from the upper part of the pig’s shoulder. It’s a tough cut with a lot of fat and connective tissue, which makes it ideal for long, slow cooking methods like roasting or smoking.
Is the dry brine step necessary?
The 24-hour dry brine is highly recommended. It seasons the meat deeply and helps to dry out the surface, which contributes to a better crust or u0022barku0022 during the long roast.
Can I make this in a slow cooker?
Yes. After the dry brine, you can place the pork and the liquid in a slow cooker. Cook on low for 8-10 hours, or until the pork is fork-tender. You won’t get the same dark crust as in the oven, but the meat will be very tender.
Gordon Ramsay Pulled Pork Recipe
Course: Dinner, Gordon RamsayCuisine: AmericanDifficulty: Easy12
servings20
minutes12
hours260
kcalIncredibly tender, slow-roasted pork shoulder with a bold, smoky rub and a tangy homemade barbecue sauce for the ultimate pulled pork experience.
Ingredients
Pork: 4–5 kg bone-in pork shoulder, 360ml beer, 240ml water.
Rub: 90g brown sugar, 30g paprika, 15g each (garlic, onion, mustard powder), 10g cumin, 5g oregano, 2g cayenne, 30g kosher salt, 5g black pepper.
Sauce: 720g ketchup, 240ml water, 240ml apple cider vinegar, 110g brown sugar, 45g molasses, 20ml Worcestershire, 10ml Tabasco, 15g mustard powder, 10g salt, 5g black pepper.
Directions
- Apply the dry rub to the pork and let it dry brine in the refrigerator for 24 hours.
- Preheat oven to 110°C (230°F). Place pork in a roasting pan with beer and water.
- Roast uncovered for about 12 hours, until the internal temperature reaches 95°C (203°F).
- While roasting, simmer all sauce ingredients together for 15-20 minutes.
- Rest the cooked pork for at least 20 minutes before shredding.
- Toss the shredded pork with pan juices and barbecue sauce to coat. Serve with extra sauce.
Notes
- A leave-in meat thermometer is the best tool to ensure the pork is cooked to the perfect temperature for shredding.
- Resting the pork is a crucial step for juicy, tender meat. Don’t rush it.
- For crispy bits, pan-fry the shredded pork in a hot skillet after saucing.
- Reheat leftovers low and slow with a splash of liquid to keep it moist.
