Pull apart pork


This is incredibly easy and really worth the wait! It takes just 2 minutes to prep and then you can put it in the oven in the morning for dinner that night. The colourful orange zest enhances and adds a slightly sweet flavour. Plus it makes fantastic leftovers! 

Preparation & Cooking time: 9.5 hours
Difficulty: Easy
Servings: Makes 8+ servings


1 orange, zest and juice

1.5 kg pork shoulder or pork scotch fillet

500 ml apple cider

500 ml chicken stock

2 teaspoons allspice

salt and pepper


1 Preheat oven to 250°C.

2 Zest the orange with a vegetable peeler to remove just the top orange layer and not the white pith inside.

3 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.

4 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.

5 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.

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

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

Summer Table by Jodie Blight