Sundays Slow Roasted Pulled Pork
pulled pork joint

Slow Roasted Pulled Pork

Total time: 6 hours 15 minutes
Servings: 6
pulled pork joint

Who doesn’t love soft, juicy, slow roasted pulled pork? This recipe from Jamie Oliver is a guaranteed crowd pleaser! A long cook but well worth the wait.

Jamie has done quite a few variations on his slow roasted pulled pork including:

All of them look, smell and taste fantastic but for a family Sunday lunch, I like this one. The slow cooker version is a great idea for a garden party. Just set it going the night before and it cooks while you sleep. No mess, no stress, the perfect kind of preparation.

chopped apples and rhubarb

Apple sauce is the traditional accompaniment for pork but rhubarb and apple sauce also works really well. For a mid-week meal try pork chops with rhubarb.

Left-over pulled pork can be used in so many ways, but a favourite of mine is a good old sandwich. Not that there is much leftover when my boys plus wives and grandchildren turn up for Sunday lunch.

pulled pork sandwich

Don’t forget to use the roasting pan juices to make a great sauce. Strain into a pan, remove any excess fat, return the onions and reduce to a sticky sauce.

pulled pork joint

Slow Roasted Pulled Pork

6 hour slow roasted pork shoulder
4.38 from 8 votes
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Course: Main Course
Cuisine: 🇬🇧 British
Keyword: pork, roast
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: 922kcal
Author: Jamie Oliver


  • 2 kg Pork shoulder
  • 2 Red onion halved
  • 2 Carrots halved lengthways
  • 2 sticks Celery halved
  • 1 bulb Garlic skin on broken into cloves
  • 6-8 Bay leaves
  • Sea salt
  • Pepper
  • 600 ml Water
  • 1 tbsp Herbs de Provence


  • Preheat the oven to 220°C/Fan 200°C/Gas 7.
  • Score the pork rind with a small very sharp knife, making cuts about 1cm apart through the skin into the fat, but not so deep that you cut into the meat.
  • Rub the salt into the scores, pulling the skin apart a little if needed.
  • Brush any excess salt off the surface, turn it over and season the underside of the meat with a few pinches of salt and pepper.
  • Place the pork, skin side up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin has started to puff up and you can see it turning into crackling.
  • Turn the heat down to 170°C/Fan 150°C/Gas 3, cover the pork snugly with a double layer of foil, return to the oven and roast for a further 4½ hours.
  • Take out of the oven, take the foil off and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to achopping board.
  • Add all the veg, garlic, bay leaves and herbs to the tray and stir them into the fat. Place the pork back on top of everything and return to the stove without the foil to roast for another hour. By this time the meat should be meltingly soft and tender.
  • Remove from the oven and leave to rest covered with the foil.


Calories: 922kcal | Carbohydrates: 6g | Protein: 78g | Fat: 63g | Saturated Fat: 23g | Fiber: 1g | Sugar: 3g
pork chops with rhubarb
Pork chops with rhubarb
The acidity of the rhubarb nicely cuts through the richness of the pork
Check out this recipe
apple sauce
Apple Sauce
An easy apple sauce needing just four ingredients!
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
  • Jamie Oliver

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