Pull apart pork

Last updated: 15 December 2020
Preparation: 2 minutes
Cook: 9.5 hours
Servings: 8+ servings


1 orange, zest and juice
1.5kg pork shoulder or pork scotch fillet
500ml apple cider
500ml chicken stock
2 teaspoons allspice
salt and pepper


Preheat oven to 250°C.

  1. Zest the orange with a vegetable peeler to remove just the top orange layer and not the white pith inside.
  2. In a heavy based casserole pot with a lid, add the pork, apple cider, stock, orange juice and orange zest, allspice, salt and pepper. With the lid on, place in the hot oven for 30 minutes.
  3. After 30 minutes, reduce the temperature to 100°C and cook for 9 hours. Allow to rest in pot for 30 minutes before serving. Remove the pork from the pot and pull apart with a fork or tongs.
  4. To make a thick tasty sauce, remove the zest and fat from the juices. Heat remaining sauce on stove and pour over pork before serving.

Tip: For a quick way to remove excess fat from a sauce, add a couple of mugs of ice to the pot as the fat quickly accumulates around the cold ice and solidifies. Then, using a slotted spoon, collect the ice (and the fat) and discard.

Variations: This recipe is fantastic with either a pork shoulder (with the bone) or a pork scotch fillet (without the bone).

Recipe from Summer TABLE by Jodie Blight.


Keep ½ cup of leftover roast juices and use with the leftover pork for the most amazing Pulled Pork Tacos later in the week.