Smoked Pulled Pork-Weekend Special

Justlovefood Leith ‏@Justlovefood

Oak Smoked Pulled Pork,braised in Heather Ale,Red Cabbage&Apple&Cherries, Pickle,Duck Mayo,Crackling strips,dipping gravy!Weekend Special 😉



I whole Pork Shoulder from a reputable pig( out bred, fed nice food, Happy), rolled and deboned.( ask your Butcher to do this for you).It will need to have been soaked in Brine for at least 12 hours, and then left to dry completely before smoking.

Smoke it for 12 hours in a hot smoker, use Oak.If you do not have a smoker, ask your nearest Smokehouse to do this for you, or your butcher.

Braising in Heather Ale :

Get the Legendery Froach Heather Ale from

You will need 3 Bottles

6 white onions-sliced unpeeled to cover deep tray where you will place your pig on( Bed)

6 spring onion ends

3 red chilies or green (use them whole)

3 Bulbs of Garlic ( whole)

Spoonful Coriander seeds

Spoonful Fennel seeds

Spoonful black peppercorns

3 Bay leaves

Place all ingredients on tray , on top of bed of Onions, then place Pig and add the three bottles of Heather Ale.

Cover tray with all ingredients with double Tin foil,close and place in hot oven at 180 C, for 7 to 8 hours.

Remove pig from tray, place aside.When cool a bit , clingfilm it and put in fridge for next day.

Pass the gravy through fine sieve and let cool outside, when cool place in fridge until next day, when you will remove the layer of fat from the top, and be left with a jelly that will become your gravy.( The dipping Gravy ).

Red Cabbage with Apple and cherries:


1 Red Cabbage, shredded

100 grams of dried cherries

1 big Bramley Apple ( or any Apple, ideal Green)

2 big spoon fulls of Golden Syrup

1 white onion cut into chunky squares

Sea salt flakes ( we love Maldon)

Freshly ground Black pepper ( you could also use Pink pepper)

Rose Balsamic ( Red wine vinegar is a good substitute)

Scottish Rapeseed oil

How to make;

Saute onions in oil, season with salt and pepper, add diced Bramley Apple, saute.

When all is a bit soft , add cherries and cabbage, cook for 2 minutes, then add a big splash of the rose balsamic.Cook for about 20 minutes on medium to low heat. Stir occasionally.

Try for seasoning, and add more to your liking, you want to get a good balance between salt and sweet. not too sweet, not too salty.

The cabbage must still retain a little crunch and bite, not be soggy.


Cut Pig in thick slices, take string off it.Cut off the Skin and set aside.( this will be your crackling) and place the portion, or portions in a deep tray, cover with the jelly and heat in oven 220C, until it reaches over 85C.Serve

Slice the skin in very fine strips , and cook in at same time as pig portion, but in a different tray.

When you can shake the strips of the tray, they are ready. Remove from oven, season and plate.

Heat up portion of cabbage in separate tray in oven as well.when hot, plate.

Serve in an artisan bun, or on top of mash potato, garnish with salad and green pickled tomato or any pickle of your liking.Serve the gravy on the side to dip



Oak Smoked Pulled Pork in a bun

Oak Smoked Pulled PorkCopyright@Justlovefood Leith 2012 

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