Ingredients

  • 2–2.5 kg pork (shoulder, leg, or even loin — any cut works)
  • 2–3 apples, peeled, cored, and sliced
  • 2 tbsp olive oil

Dry Rub

  • 2 tbsp brown sugar
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp chilli flakes (optional, for heat)

Method

Prepare the pork: Mix all dry rub ingredients in a bowl. Rub evenly over the pork, pressing into the meat. Drizzle with olive oil to help the rub stick.

Wrap: Lay a large sheet of parchment paper on the side. Scatter apple slices in the centre. Place pork on top of the apples. Wrap tightly in parchment, then wrap again in foil to seal completely.

Slow cook until tender: Place wrapped pork in a tray and in a preheated oven at 150°C / 130°C fan. Cook for 4.5- 6 hours (depending on cut and size) until pork is tender and pulls apart easily.

Shred and serve: Remove from oven, unwrap carefully (watch for hot steam). Shred pork with two forks, mixing with the softened apples and juices. Serve hot in buns, wraps, or over rice.

Tips for best results

  • Wrapping in parchment and foil locks in moisture and flavour.
  • Dry brine the night before
  • Apples break down into a sweet sauce that blends beautifully with the pork.
  • Any pork cut works — shoulder gives the richest flavour, but leaner cuts still shred well.
  • Rest the pork for 15 minutes after cooking before shredding for juicier meat.

Simple flavour variations

Smoky Maple: add maple syrup and extra smoked paprika for a rich, sweet‑smoky depth.

Citrus Zest: scatter orange or lemon zest over the apples before wrapping for a bright, tangy lift.

Asian Fusion: rub in five‑spice powder and drizzle with soy sauce before sealing for a fragrant twist.

Serving ideas or leftovers

Pulled Pork Wraps: fill tortillas with shredded pork, guacamole, and fresh rocket leaves.

Pulled Pork Pizza: scatter pork over a pizza base with barbecue sauce, mozzarella, and red onion.

.

Storing and reheating

Cool quickly within 1–2 hours, then store in airtight glass containers.

Fridge: up to 3–4 days.

Freezer: portion and freeze; up to 2–3 months.

Reheat (best): gently simmer shredded pork with a splash of stock or sauce.

Reheat (quick): microwave in covered dish for 3–5 minutes, stirring halfway.