Pulled Pork with Smokey Sally

Pulled Pork is the ultimate comfort food – tender, melt-in-your-mouth pork infused with rich, smoky spices. The long, slow cooking transforms simple ingredients into something truly irresistible. It’s not difficult to make, but it does require a little patience and love. Whether prepared on the grill, in the oven, or in a smoker, the result is always worth every minute of waiting.

Smokey Sally is the spice blend for those who love bold BBQ flavors. With its deep, smoky aroma from Spanish BOB-certified paprika, combined with coriander, garlic, and a touch of chili, this rub adds that distinctive, outdoor-grilled taste – even when your meat is made in the oven.

In this recipe, we've chosen the easy oven method – so everyone can enjoy this BBQ classic at home. And with Smokey Sally, you'll still get that deep, smoky BBQ flavor, even without charcoal or a smoker.

Serve your Pulled Pork in soft burger buns with tangy BBQ sauce and creamy coleslaw – a satisfying, crowd-pleasing feast that brings people together.

Pork:
1 pork shoulder (approx. 2 kg), bone and rind removed

Rub:
50 g Smokey Sally
2 tsp. Pyramide Salt
2 tsp. brown sugar

BBQ Sauce:
2 tbsp. brown sugar
½ – 1 dl tomato purée
½ dl ketchup
½ tsp. chili flakes
½ tbsp. Tabasco
2 tbsp. soy sauce
2 tbsp. apple cider vinegar
1 dl neutral oil
1 garlic clove, crushed

Coleslaw:
1 small white cabbage
4 carrots
1 handful red cabbage
2 tbsp. vinegar

Dressing:
3 dl mayonnaise
3 tbsp. honey mustard
½ tsp. ground cumin
½ tsp. ground coriander
1 tsp. vinegar
½ tsp. salt
½ tsp. black pepper

Pork:
Mix the rub ingredients and massage them thoroughly into the pork. Wrap the meat in cling film and let it rest in the fridge for 12-24 hours – the last 2 hours at room temperature.

Preheat the oven to 110°C. Place the pork in the oven and cook until the internal temperature reaches 90-93°C, measured with a meat thermometer. This typically takes around 10 hours, depending on the size of the meat.

Once done, pour a few spoonfuls of apple juice or apple cider vinegar over the meat. Let it rest for at least 30 minutes before shredding it with two forks.

BBQ Sauce:
Mix all the sauce ingredients and whisk with a hand mixer until glossy.

Coleslaw:
Finely slice the cabbage and grate the carrots. Mix the dressing and toss it with the vegetables.

Serve the pulled pork in a soft burger bun with BBQ sauce and coleslaw.

Enjoy your meal!