Author: J.Patterson
Quality pork shoulder (we like using local meat from Wielkopolska), slow-roasted with apple juice, herbs, and a splash of cider vinegar. Tender, smoky, and full of flavor—perfect on bagels at brunch or as the showstopper at your next garden dinner. Simply put: irresistible
I’ve loved pulled pork for as long as I can remember—burgers might still take the crown, but this comes close. And I’m a purist: I’m not into drowning good meat in sticky BBQ sauce. I want balance—smoky, tangy, just sweet enough, with a richness that says comfort food without being heavy.
I grew up eating it in North America, but it wasn’t until I moved to Europe that I really started to see how versatile and downright irresistible it could be. Around the same time street food stalls and gastropubs across the continent were riffing on the classic—think Riesling-marinated pork in Germany or cider-spiked versions in the UK—I was slow-roasting my own in our Düsseldorf apartment, inviting friends over for what quickly became a weekly ritual.
These days, we make it with pork from a regional producer in Wielkopolska, known for their fully integrated farms. They raise their pigs just down the road, grow their own GMO-free grain and sugar beets for feed, and handle everything from field to fork—od pola do stołu. We marinate the pork in cold-pressed apple juice from the nearby Szymanowice orchards, and add a splash of organic cider vinegar for brightness. Apples—and everything they become: juice, vinegar, spirits—have long been part of the Polish table and remain one of the country’s most prized crops. The result? A pulled pork that hits all the right notes: tender, juicy, gently smoky, with a distinctly local character and an easygoing lightness that feels just right for summer days and golden autumn evenings.
Easy-Peasy for the Home Cook (1.5–2 kg / 3.3-4.5 pounds) pork shoulder, serves 6–8
This version brings out all the comforting, smoky, tangy flavors of slow-roasted pork, using a fragrant marinade that balances fruit, herbs, and a touch of brandy. Ideal for a laid-back weekend feast, with that European twist.
Wet Ingredients:
60 ml apple cider vinegar
75-100 ml apple juice (or dry white wine)
30 ml cold-pressed rapeseed oil or olive oil
30-45 ml fresh orange juice (juice of ½–1 orange)
20–30 ml brandy
5–10 ml liquid hickory smoke (1–2 tsp)
Aromatics:
1 medium onion, grated or finely chopped (approx. 120 g)
4 cloves garlic, minced (15–20 g)
Zest of ½ orange or lemon (optional, but great)
Optional bonus: remove the pith, slice up the whole orange, and toss that in too.
Seasonings:
8 g smoked paprika or harissa (about 1½ tbsp)
10–12 g brown sugar or honey (about 1 tbsp)
10 g sea salt (about 1½ tsp)
5-7 g wholegrain or Dijon mustard (about 1 tsp)
2 g black pepper, freshly cracked (½ tsp)
A pinch of chili flakes (optional)
Herbs:
Sprigs of fresh thyme or oregano (or about 1 tbsp dry)
If marinating and cooking same-day:
Mix all marinade ingredients in a large bowl or container.
Cut pork into large, manageable chunks (cutting with the grain is fine if needed to fit pans).
Lightly salt the meat and sear each piece for added flavor.
Transfer to deep roasting trays and pour over marinade (don’t fully submerge).
Cover and roast at 125°C (250°F) for 6–7 hours, or until pull-apart tender (internal temp 93–96°C or 199–205°F).
Let rest, pull, and mix with pan juices. Add more apple or orange juice to adjust flavor and keep moist if holding warm.
If marinating overnight:
Mix marinade and divide pork into chunks.
Pour over half the marinade and refrigerate for 12–48 hours.
Before cooking, pat meat dry, sear each piece, place in tray, and pour over remaining marinade.
Proceed with roasting as above.
To be honest, the flavor difference from marinating overnight vs same-day is (don’t hang me for this) pretty minimal. The real boost in taste and texture comes from a good pan sear—that Maillard magic locks in moisture and adds depth. As for the marinade itself, don’t skip the apple juice, cider vinegar, brandy, and orange. Those are the non-negotiables.
For pulled pork, you want the internal temperature to reach 90–96°C (195–205°F). This is the sweet spot where the collagen and connective tissue break down, making the pork tender enough to shred easily with forks or your hands.
Here’s a quick breakdown:
90°C / 195°F – You can pull it, but it might still have some tougher bits.
93–96°C / 199-205°F – Ideal range for juicy, fall-apart pulled pork.
If you’ve got leftover pork that’s been cooked but not yet pulled, this is how we reheat it without losing all that juicy goodness:
Place the piece into a deep pan, pour in any reserved pan juices and rendered oils (this is your flavor base), and add a generous splash of water—about 100–150 ml depending on the size of the portion. Cover with foil and reheat at 185°C / 365°F for 15–20 minutes, until it’s warmed through and fork-tender again. Longer if it's a large piece.
Let it rest, still covered, for 10 minutes before pulling. It stays tender, juicy, and full of flavor—perfect for a laid-back brunch platter or piled onto sandwiches. Honestly? Might be even better the next day.
Smacznego!
