Mary Berry Pulled Pork Recipe

This Mary Berry Pulled Pork Recipe is a succulent and meltingly tender recipe, which features a rich spice rub and sweet cola for braising. It’s the ultimate crowd-pleaser, ready in about 4 hours and 30 minutes.

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Mary Berry Pulled Pork Recipe Ingredients

• 4 lb pork shoulder, or butt
• 2 Tablespoons oil (optional if searing)
• 1 Tbsp brown sugar
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 12 ounces coke (not diet)
• bbq sauce for coating meat (optional)

How To Make Mary Berry Pulled Pork Recipe

1. Prep the pork: Trim the pork shoulder of any thick, excess layers of fat. Cut the meat into 4 roughly equal pieces. This increases the surface area for the spice rub and helps it cook more evenly.
2. Season the meat: In a small bowl, combine the brown sugar, chili powder, onion powder, garlic powder, cumin, kosher salt, and black pepper. Rub this spice mixture generously all over the pork pieces, ensuring every crevice is coated. Note: You can do this the night before for deeper flavor.
3. Sear (Optional but recommended): Heat a few tablespoons of oil in a Dutch oven or large oven-proof pot over medium-high heat. Add the meat and sear for a few seconds on all sides until browned. This locks in flavor.
4. Braise the pork: Preheat the oven to 300 degrees F (150°C). Pour the coke around the pork in the Dutch oven (do not wash the rub off). Cover the pot tightly with a lid. Cook for 3 hours.
5. Finish cooking: Remove the lid and cook for an additional 1-2 hours. The pork is ready when it is incredibly tender and easily pulls apart with a fork. The liquid should have reduced significantly.
6. Shred and serve: Remove the meat from the pot and transfer it to a cutting board. Shred the meat using two forks. Discard any remaining fatty bits. Toss the shredded pork in your favorite barbecue sauce if desired, or serve it with the pan juices.

Recipe Tips

• Why use Coke: Full-sugar Coca-Cola acts as a tenderizer due to its acidity (phosphoric acid) and sweetness. As it cooks down, the sugars caramelize, helping to create a dark, sticky bark on the pork. Do not use Diet Coke, as artificial sweeteners become bitter when heated.
• The Cut of Meat: Pork shoulder (also known as Boston Butt) is essential. It has the right amount of fat and connective tissue to stay moist during a long slow cook. Lean cuts like loin will dry out and become tough.
• Trimming the Fat: While you want some fat for flavor, trim the thick “fat cap” off the exterior. This allows the spice rub to penetrate the meat rather than just sitting on a layer of fat that will be discarded later.
• Make Ahead: Pulled pork is one of those magical dishes that tastes even better the next day. Cook it a day in advance, store it in its juices, and reheat gently.

What To Serve With Mary Berry Pulled Pork

This rich, savory meat demands fresh, crunchy, or starchy sides.

• Brioche Buns: For the classic pulled pork sandwich.
• Coleslaw: A crunchy, creamy slaw provides necessary texture and acidity.
• Corn on the Cob: Grilled with butter.
• Sweet Potato Wedges: Baked until crispy.

How To Store Mary Berry Pulled Pork Recipe

• Refrigerate: Store the shredded pork mixed with some of its cooking juices in an airtight container. It keeps well in the refrigerator for up to 3-4 days.
• Freeze: This recipe freezes exceptionally well. Place cooled pork and juices in freezer bags, remove as much air as possible, and freeze for up to 3 months. Thaw overnight in the fridge.

Mary Berry Pulled Pork Recipe Nutrition Facts

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrates: 8g
• Dietary Fiber: 0g
• Sugar: 6g
• Protein: 45g

Nutrition information is estimated per serving (approx. 6oz meat).

FAQs

Try More Recipes:

• Mary Berry Sausage Supper Recipe
• Mary Berry​ Toad In The Hole Recipe
• Mary Berry Sausage And Red Pepper Casserole​ Recipe