How to make Jim Moore’s pulled pork with cider mop and tangy slaw

“There’s something about pulled pork that just hits all the right notes – smoky, juicy, sweet and savoury all in one bite,” says BBQ expert Jim Moore. “This recipe was inspired by my trips to the US, where the smell of smoke often hits you before you’ve even got out of the car. The pitmaster mopped the pork with apple cider vinegar and served it on a soft bun with a crunchy slaw. Back home, I gave it a few tweaks with Irish cider, a bold rub and that signature Onlyslaggin’ BBQ style.”

Pulled pork with cider mop and tangy slaw

Prep time: 20 minutes, plus marinating overnight (optional)
Cook time: 6-8 hours

Ingredients:
(Serves 8-10)

2.5-3kg pork shoulder, bone-in, skin removed
3tbsp yellow mustard
3tbsp BBQ rub (see below or use your favourite blend)
240ml apple juice or cider

For the BBQ rub:
2tbsp sea salt
2tbsp soft brown sugar
1tbsp smoked paprika
1tbsp garlic granules
1tbsp onion powder
1tsp cayenne pepper
1tsp ground cumin
1tsp freshly ground black pepper

For the cider mop sauce (optional)
240ml Magners Irish Cider
120ml apple cider vinegar
2tbsp brown sugar
1tsp dried chilli flakes
1tsp Dijon mustard

To serve:
Soft brioche rolls, toasted, or flatbreads
Tangy slaw (red cabbage, carrot and apple tossed with cider vinegar and a pinch of sugar)
BBQ sauce or cider vinegar

Method:

Start by trimming any excess fat from the pork shoulder. Slather it all over with yellow mustard, it helps the rub stick and adds a subtle tang.

Mix the rub ingredients in a bowl and massage generously into the pork. Wrap tightly in cling film and chill overnight, if you’ve got the time.

Combine all the cider mop sauce ingredients, if using. Preheat your smoker or barbecue to 120–135°C (250–275°F) using a mix of charcoal and fruit wood like apple or cherry for a mild sweetness. If you’re using a water pan, add a splash of cider or apple juice or maybe some herbs for extra aroma. Set up for indirect cooking.

Place the pork shoulder directly on the grill or on a rack above the water pan. Cook with the lid down for six to eight hours, depending on size, until the internal temperature hits 92–95°C (198–203°F) and the meat feels soft and pulls apart easily.

Spritz with apple juice or cider every hour or so after the first two hours to keep the bark from drying out. Or mop with the cider mop every 45 minutes for a bit more tang.

Once cooked, remove the pork and wrap it in foil. Let it rest for at least 30 to 45 minutes. This step is crucial as resting helps all those juices settle back into the meat.

Using two forks or your hands (gloves help if it’s hot), shred the pork into strands, discarding any large fatty bits. Mix with any collected juices or a splash of mop sauce for moisture.

Pile the pork high onto toasted rolls or flatbreads. Top with a crunchy slaw and drizzle over your favourite BBQ sauce or some extra cider vinegar.

Deep Sauce: Add a splash of bourbon to your mop sauce for deeper flavour.

Waste Not: Use leftover pulled pork in mac and cheese, loaded fries or stuffed peppers. Or make tacos with lime crema and pickled onions.

How To BBQ Everything by Jim Moore is published in hardback by Ebury Press, priced £25. Photography by Liz and Max Haarala Hamilton. Available now