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Pulled Pork and Pittas


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Rate this recipe 3/5 (119 Votes)


  • 1 large joint of pork
  • such as a hand of pork.
  • For the marinade
  • 2 tbsp honey.
  • 2 tbsp Worcestershire sauce.
  • 2 tsp smoked paprika.
  • 2 tbsp olive oil.
  • 1 whole bulb of garlic
  • crushed by hand.
  • Plenty of fresh thyme.
  • Plenty of fresh rosemary.
  • 2 big pinches of salt.
  • 1 big pinch of pepper.
  • 330ml bottle American pale ale.
  • Homemade pittas
  • to serve


Level of difficulty Average
Cooking time 480mins
Cost Average budget


Step 1

Put the pork into an oven tray. Start by scoring the pork along the skin as if making crackling.

Step 2

Mix all the marinade ingredients together in a bowl then cover the pork in the marinade. Rub the sauce and the garlic into the scored slits in the meat and leave the to marinate overnight

Step 3

The next day preheat the oven to 240°C/gas mark 9. Put the pork into the oven for 20 minutes or until it gets a great colour. After 20 minutes take the meat out, cover it in tin foil and put it back into the oven at a cooler 140°C/gas mark 1 for 8 hours to slow roast. Eight hours later it should pull from the bone and be lovely and tender.

Step 4

Cut the pittas open down one side and fill with pulled pork. Drizzle some of the marinade sauce over the top and serve with coleslaw.

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Pulled Pork and Pittas BBQ pulled pork