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Sticky Smoke BBQ Pulled Pork | Easy Slow Cook Recipe

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Sticky Smoke BBQ Pulled Pork

Slow-cooked until it falls apart, then glazed with Sticky Smoke for a rich, sweet BBQ bark that's packed with flavour.

Slow-cooked BBQ pulled pork with Sticky Smoke seasoning

If you're after pulled pork that's smoky, sticky and packed with flavour, this is it.

The pork cooks low and slow until it's falling apart, before being coated in a sweet Sticky Smoke glaze that caramelises into an unreal BBQ crust.

Perfect for loaded buns, wraps, pittas or piled on top of dirty fries.

Recipe Info

Ingedients:

  • 1.5 to 2kg pork shoulder

  • 4 tbsp Moreish Sticky Smoke Seasoning

  • 250ml apple juice

  • 300ml runny honey

Prep time: 15 minutes

Cook time: 6 to 8 hours

Serves: 6 to 8

Difficulty: Easy

To serve:

  • Soft brioche buns, wraps or pittas

  • Chunky coleslaw

  • BBQ sauce

  • Pickles (optional)

1. Prepare the pork

Preheat your oven to 140°C.

Remove the skin from the pork shoulder and trim away any thick pieces of excess fat.

Coat the pork generously with Sticky Smoke Seasoning, making sure every side is covered.

2. Slow cook

Place the pork onto a large sheet of foil.

Pour in the apple juice before wrapping the pork tightly in three layers of foil to keep all the moisture locked in.

Place onto a baking tray and cook for 4 to 6 hours, depending on the size of the joint.

The pork is ready when it slides apart with very little effort.

3. Make the Sticky Smoke glaze

Once the pork has finished its slow cook, carefully open the foil and pour the cooking juices into a jug or bowl.

Mix together: runny honey, 2 tbsp Moreish Sticky Smoke seasoning & 150ml of the reserved cooking juices

Give everything a good stir until combined.

The cooking juices are packed with pork flavour and Sticky Smoke seasoning, giving you a richer, more savoury glaze without needing loads of honey.

4. Build the bark

Place the pork back onto the baking tray and leave it uncovered.

Brush over a generous layer of the Sticky Smoke glaze.

Increase the oven temperature to 180°C and cook for 1 to 2 hours, brushing over another layer of glaze every 20 to 30 minutes.

Each layer caramelises into a dark, sticky BBQ crust that's packed with flavour.

5. Pull and serve

Once the pork has developed a deep, sticky bark and pulls apart effortlessly, shred it using two forks.

Pour over any remaining glaze and a splash of the reserved cooking juices, then toss everything together until every strand is coated.

Serve in toasted brioche buns, warm pittas or wraps with chunky coleslaw, pickles and your favourite BBQ sauce.

Top Tip:

Don't waste money on premium apple juice or expensive honey. The budget versions work just as well. The real flavour comes from the Sticky Smoke seasoning and the rich cooking juices, while the honey simply helps create that irresistible sticky BBQ glaze.

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