Bloody Pulled Pork

Bloody Bens Bloody Mary Mix doesn’t just make for a perfect Bloody Mary, it’s also great to use in cooking. Here, Food Writer and Presenter, Rob Allison uses it to make Bloody Pulled Pork.

Yum, who doesn’t love Pulled Pork? Arguably past it’s fashionable best, maybe it’s time for a Bloody comeback?!

Don’t skimp on the fat, and don’t skimp on the time – seriously.

This recipe works perfectly going into Brioche Buns for a tasty Sandwich, on to Beans and Rice for something different, or simply wrapped up in a Flat Bread with a handful of Lettuce and a Pickled Chilli.


Serves 4.

  • 1.6kg Boneless Pork Shoulder
  • 35g Brown Sugar
  • 1tsp Smoked Paprika
  • 1tsp Fine Salt
  • 150ml Bloody Bens Bloody Mary Mix
  • Fennel to serve
  • Coriander to serve


Pre-heat your oven to 220 and get out your Pork to come up to room temp.

Mix together the Brown Sugar, Smoked Paprika and Salt. Rub the mix all over the Pork.

Lay two large and long pieces of tin foil over a baking tray  arranged as a cross. Plonk the Pork in the middle and very loosely bring the foil over the Pork – you really aren’t trying to cover the Pork tightly at this point.

Slide the semi covered Pork into the oven and roast for 25 minutes.

Remove from the oven, open up the foil and pour over the Bloody Bens. Carefully bring the foil together over the Pork and join together tightly over the meat – be careful not to tear the foil at this point.

Slide the Pork back into the oven and reduce the temperature to 140. Cook, covered for 5 hours. By which time you should be able to push a wooden spoon through the wobbly, soft meat.

Pull the meat from the oven, and leave to rest for 20 minutes then uncover and pull to pieces with forks.

I like to serve up topped with a finely sliced Fennel and some chopped Coriander but feel free to just plant your face straight in – please wait for the meat to cool if face planting! I won’t be held responsible for idiocy.