American-Style Pulled Pork with Home-Made Barbecue Sauce
Forking Foodie
Forking Foodie
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 100 per 50g serving (enough for one bun
  • 25 servings of this size, freezes
  • Ingredients
  • 2.1 kg pork shoulder (Boston butt is the cut of choice in the states; I used a boneless cut, due to availability - if you use bone-in - preferable for flavour and moistness - increase the weight accordingly)
  • For the brine
  • 1 litre water
  • 35 g black treacle/molasses
  • 55 g fine sea salt
  • 1/2 tsp each of fennel seeds, cumin seeds, and coriander seeds
  • For the rub
  • 1 tbsp each onion and garlic granules/powder (not salt)
  • 1 tbsp each paprika, cumin seeds, chilli powder, coriander seeds
  • 1/2 tbsp each fennel seeds and black peppercorns
  • 2 tbsp soft dark brown sugar



Log in or Register to write a comment.