# Pulled Pork in the Oven

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

Slow-roasted pork shoulder, rubbed with a smoky spice mix and oven-cooked until tender enough to pull apart with two forks.

Servings: 4 · Prep 30 min · Cook 540 min · Meat

![AI photo: Pulled Pork in the Oven](https://image.fridge.menu/adaptations/446oflyo/b0cc7e6e57e1520396220757b341bca0543482dcb7f6fdcdbfd319fd32abc1ff.jpg)

## Ingredients

- 1.5 kg Pork Neck
- 2 tbsp [Sugar](https://fridge.menu/en/i/sugar)
- 1.5 tbsp [Paprika](https://fridge.menu/en/i/paprika)
- 1 tbsp [Smoked Paprika](https://fridge.menu/en/i/smoked-paprika)
- 1 pinch [Cayenne Pepper](https://fridge.menu/en/i/cayenne-pepper)
- 2 tsp [Cumin](https://fridge.menu/en/i/cumin) — ground
- 1 tsp Mustard Seed Powder — ground to a powder
- 2 tbsp [Brown Sugar](https://fridge.menu/en/i/brown-sugar)
- 1 tsp [Garlic Powder](https://fridge.menu/en/i/garlic-powder)
- 1 tsp [Onion Powder](https://fridge.menu/en/i/onion-powder)
- 1 tsp [Chilli Flakes](https://fridge.menu/en/i/chili-flakes)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste

## Steps

1. Trim the pork neck, removing only the visible sinew and fat. (10 min)
2. Mix the dry spice rub; set aside 2 tbsp to sprinkle before serving.
3. Rub the whole neck joint generously with the spice mix, coating all sides.
4. Place the meat in a sealable bag and refrigerate for 12-24 hours.
5. Soak the clay roasting dish in water for half an hour before use. (30 min)
6. Place the pork neck in a roasting bag or a covered roasting dish, such as a Römertopf. (2 min)
7. Put the covered dish with the meat into a cold oven and set the temperature to 110°C.
8. Cook the pork at 110°C for 9-11 hours. (600 min)
9. Remove the meat from the oven and pull the hot, steaming pork into shreds with two forks – it should be tender and fall apart easily. (10 min)

Published 2026-10-10

https://fridge.menu/en/r/pulled-pork-446oflyo

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