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Everyone loves pulled pork. It’s juicy and delicious, and a great dish to share with family and friends. Plus, it’s surprisingly easy to cook.
Pulled Pork is currently selling like hotcakes at George Payne Butchers. He sources all his pork from long-time local supplier Tom Burn, of Holy Island, who is renowned for raising native porkers such as Saddleback, Tamworth, Middle White and British Lop.

Here’s a delicious pulled pork recipe courtesy of

Pulled Pork with Paprika and Brown Sugar

Cooking time: 360 min
Serves: 6 people


1.6kg (3lb 8oz) joint boneless pork shoulder (remove the rind/skin if you wish)
2×5 mlsp (2 tsp) sea salt
2×15 mlsp (2 tbsp) dark brown sugar
1×15 mlsp (1 tbsp) smoked paprika

Pulled Pork with Paprika & Brown Sugar

Pulled Pork with Paprika & Brown Sugar


Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin. Mix the salt, paprika and sugar. Massage half the mix lovingly all over the pork. Keep the other half for later. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for

30 minutes leaving the top uncovered so it browns beautifully. Turn the oven down to a laid-back 150°C (fan 130°C), Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork. Pop it back into the oven and let it cook lazily for about 5 hours or until tender. Time to chill.

Crank up the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes. While the pork is taking it easy you can too.

Shred the pork (in the cooking juices) into chunky pieces with two forks. Add the rest of the salt, sugar and paprika mix and stir well.

Serve with crusty rolls and coleslaw, with a side of potato wedges or corn on the cob.

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