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Pulled Pork Recipe

Our very own award winning executive chef Jason Peppler has given us his patented pulled pork masterpiece! He uses a delicious rub to marinate the Brisbane Valley Farm Direct pork shoulder and gives tips here on how to prepare it. This recipe is delicious, mouthwatering and perfect for a Sunday arvo burger with a cold beer… and mates! Try it, you won’t be disappointed!

  • Prep


  • Cooking

    4 hours





  • Minimum 1.5kg Brisbane Valley Pulled Pork
  • 4 large red onions in half and then into 2-3mm strips
  • 7 garlic cloves
  • 1 bunch of chopped parsley
  • Olive oil for sauteing
  • Coleslaw (quantity required for serving)
  • Brioche buns
  • Lettuce leaves


Step 1

Cooking Option 1

Place the Brisbane Valley Farm Direct marinated pork shoulder (bag and all) into a large pot of simmering water and place on a lid for approximately  3 to 3.5 hours or until it is soft.

Note:- keep an eye on the water level and top up as necessary!

Step 2

Cooking Option 2

Place pork in the bag into a deep baking dish with some hot water and cover in foil and bake in the oven at 100-110 degrees for approximately 4 hours until cooked soft.

When cooked, carefully remove pork from the pot or tray and keep at room temperature until it cools a little.

Step 3

In the meantime, takes the onions and garlic and saute in a large pan until golden in colour, carefully add the juices from the pork bag and reduce by half.

Step 4

When cooked, place the pork into a large bowl and start to shred it into pulled pork. Once shredded add the onion mixture to it and the parsley and optional coriander and season to taste.

Serve on a roll with some slaw and Chipotle aioli