Hickory Hog Pulled Pork
15 minutes
PREP TIME
4-8 hours
COOK TIME
6-8 people
SERVINGS
Hickory Hog Pulled Pork
Smokey Rebel
6–8 people
10 minutes
8 hours
American BBQ
Tender. Smoky. Properly rich.
This Hickory Hog Pulled Pork delivers deep savoury flavour with slow rendered fat and soft shreddable meat. Perfect for batch cooking, BBQs or family dinners.
Ingredients
2–2.5kg pork shoulder, bone-in preferred
2–3 tbsp Hickory Hog seasoning
1 tbsp olive oil
200ml apple juice or stock
1 onion, sliced (optional)
Directions
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Pat pork shoulder dry.
Rub lightly with olive oil.
Coat generously with Hickory Hog seasoning.
Leave uncovered in the fridge for at least 1 hour, ideally overnight.
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Preheat oven to 150°C.
Place onion in the base of a roasting dish.
Add pork on top and pour apple juice around the edges.
Cover tightly with foil.
Cook for 4–5 hours until tender.
Remove foil for final 30 minutes to develop colour.
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Place onion in the base.
Add pork and apple juice.
Cook on low for 8 hours until falling apart.
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Set BBQ for indirect cooking at 120–140°C.
Place pork away from direct heat.
Cook 5–7 hours until internal temp reaches 95°C.
Rest wrapped for 30–60 minutes.
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The pork should pull apart easily with two forks. The fat should be fully rendered and soft. Internal temperature should reach around 95°C for proper shredding texture. The meat should feel tender, not sliceable.
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Serve in brioche buns with slaw, load into tacos, top baked potatoes or fold into mac and cheese. Leftovers freeze well.
