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Autumn Recipe Feature

30 September 2015

Gary Foakes Executive Chef at Regent's Conferences & Events shares his recipe for the Perfect pulled pork Crackling & BBQ Sauce. This recipe will take some time to be ready to eat, but well worth the wait on a cold wet evening!

The Perfect pulled pork Crackling & BBQ Sauce

This would be best served in a large soft roll with some crisp slaw, some fresh seasoned potato wedges and a fresh crisp salad


1 x full pork shoulder, on the bone

Dry Rub for Pork Shoulder

  • Brown Sugar 50g
  • Salt 20g

2 Tablespoons of

  • White Pepper
  • Black Pepper
  • Ground Coriander
  • Fennel Seeds
  • Onion Seeds
  • Garlic Powder
  • Smoked Paprika
  • Mustard Seeds
  • Garam Masala
  • Mustard Powder
  • Ground Chipolte
  • Harrisa
  • Ras al Hanout
  • Ground Cumin
  • Ground Nutmeg
  • Ground Ginger
  • Dried Oregano
  • Dried Thyme
  • Star Anise powder
  • Curry Powder
  • Cayenne Pepper


  • Remove the outer skin of the shoulder and set the skin aside
  • Score the flesh of the pork with a sharp knife, place into a shallow oven tray (not flat)
  • Mix all of the dry ingredients together and massage into the pork shoulder and leave in the fridge covered for a minimum of 24 hours.
  • Pre heat an oven to 110 oC (225 oF, gas mark ½) place a deep vessel in the base of the oven to generate moisture (ensure this is kept topped up)
  • Slow cook the pork shoulder for 10 hours or until the pork easily flakes away
  • Once cooked leave to rest for a minimum of half an hour, flake the meat with a spoon


  • Dry the pork skin with paper towel and sprinkle malt vinegar mix salt and ground white pepper together and rub into the skin
  • Place onto a flat tray lined and topped with parchment paper and place another flat tray on top, place into the oven with the pork shoulder for 2 hours.
  • Once the shoulder comes out of the oven turn the oven up to a high heat
  • Take the pork skin out and remove all of the excess fat
  • Place back onto a clean tray and roast until crisp
  • Leave to rest, remove any excess fat and snap into shards

BBQ sauce

  • 50g Dried mixed herbs
  • 1 x onion finely chopped
  • 100ml malt vinegar
  • 100g caster sugar
  • 100ml tomato ketchup
  • 50ml English mustard
  • 50ml soy sauce
  • 1 bottle of cider
  • Remaining cooking liquid from the pork shoulder


  • Heat a heavy bottomed sauce pan and place the dried herbs and onion, let these scorch in the heat until black and starting to smoke.
  • Add the sugar followed by the vinegar
  • Reduce by half, then add the remaining ingredients, continue to reduce until you have a syrupy sauce.
  • Pass through a fine strainer
  • Mix the hot BBq sauce through the pulled pork and serve


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