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Pulled Pork is the Southern dish par excellence. Why it should be ignored by so many of my posher American culinary luminaries I will never know. It is ubiquitous down our way whether at public fairs or neighbourhood B-B-Q’s. Here, inspired by David Tannis in the NYT, is my all inversion. Ludicrously easy, this is the ultimate informal party or family meal. Serve with a strong salad or as here, with a cabbage, leek, onion medley and revel in the taste. If in doubt go heavy on each ingredient – this is a massive winner. It is even better warmed up the next day for lunch.


  • 1lb whole pork in shoulder per person
  • 2 tspns allspice berries
  • 1 tspn black peppercorns
  • 1 tspn coriander seeds
  • 1 tspn whole cloves
  • 2 tablespoons paprika
  • 1 tspn cayenne pepper
  • 1 tspn ground cinnamon
  • 3 cloves elephant garlic minced
  • ½ cup honey
  • ½ cup apple cider vinegar
  • 1 tablespoon tomato paste
  • A few shakes of dried chilli flakes
  • 1 bottle white wine
  • ½ cup B-B-Q sauce (Rufus Teague Whisky and Maple from Publix)
  • 6 bay leaves

For the Cabbage medley

Shred some savoy cabbage, chop a large leak and an onion, add salt and black pepper and microwave covered in cling film for 4 minutes.


  1. Heat oven to 400f. Place pork in a Dutch oven with just enough space to fit.
  2. Toast the allspice, peppercorns, coriander and cloves in a skillet and then grind to a powder.
  3. Add paprika, garlic, honey, vinegar and tomato paste, liquidise and pour over the pork.
  4. Add wine and a spoon full or two of B-B-Q sauce, plus bay leaves.
  5. Cover and bake for 30 minutes, baste, check for taste and seasoning, reduce to 300f and bake for 2 hours, basting occasionally.
  6. Carefully take out meat (it will be falling apart) and shred with two forks whilst reducing the sauce on a rolling boil.
  7. Serve the shredded pork accompanied by the sauce in a jug and accompany it with the cabbage medley and with a pile of toasted multi grain bread to soak up the juices.”