20 Jan Spicy O’Reilly’s Special Pulled Pork Recipe
This Spicy O’Reilly’s delicious pulled pork recipe is by far my favourite go-to when it comes to serving up a dish that will leave my guests wanting more. This incredibly flavourful and tender meat is perfectly complemented by the combination of spices used in the recipe. It delivers an irresistible, spicy kick with every bite. The heat level isn’t too overpowering though. Just enough to give you that satisfying tingle on your taste buds that lets you know it means business. And let me tell you – this dish never fails to deliver a punchy first impression!
A real “pulled pork people pleaser”!
Every time I have made Spicy O’Reilly’s pulled pork, I am always met with compliments from my friends and family who can’t help but ask for the recipe. It has become such a crowd-pleaser and a staple at our dinner parties – there’s just something about this particular blend of ingredients that gets people talking; it’s got personality! Honestly, if you’re after an impressive meal or trying your hand at entertaining some picky eaters then this delicious pulled pork recipe should be right at the top of your list – trust me, your tastebuds won’t regret it!
Delicious pulled pork recipe Ingredients…
For The Pork:
3lb – 5lb pork shoulder, boned with rind attached and tied.
2/3 onions, sliced.
2 Red/Green Bell Peppers, sliced.
2 – 3 Chilli peppers (your choice).
4 – 6 cloves of garlic
6 bay leaves
The Rub:
1 tbsp mustard powder
1 tbsp cumin power
1 tbsp smoked paprika
1 tbsp Dried Thyme
1 – 2 tsp black pepper
1 – 2 tsp sea salt
To Make The Sauce:
1 – 2 tbsp of Spicy O’Reilly’s Smokin’ Hot sauce (or to taste)
140g tomato ketchup (or purée)
4 tbsp red wine vinegar
1 tbsp Worcestershire sauce
3 tbsp soft dark brown sugar (opt)
For The Pork:
3lb – 5lb pork shoulder, boned with rind attached and tied.
2/3 onions, sliced.
2 Red/Green Bell Peppers, sliced.
2 – 3 Chilli peppers (your choice).
4 – 6 cloves of garlic
6 bay leaves
The Rub:
1 tbsp mustard powder
1 tbsp cumin power
1 tbsp smoked paprika
1 tbsp Dried Thyme
1 – 2 tsp black pepper
1 – 2 tsp sea salt
To Make The Sauce:
1 – 2 tbsp of Spicy O’Reilly’s Smokin’ Hot sauce (or to taste)
140g tomato ketchup (or purée)
4 tbsp red wine vinegar
1 tbsp Worcestershire sauce
3 tbsp soft dark brown sugar (opt)
How to…
1. Heat the oven to 160C/140C fan or gas mark 3.
The pork will be slow-cooked for at least 4 hours so keep the temp low(ish).
2. Scatter the onions, bell peppers, garlic cloves, and bay leaves in the bottom of a large roasting tin.
3. Place the pork shoulder on a large piece of foil, cover the pork all over with the Rub, making sure you work it into all the crevices of the meat.
6. Light the barbecue (if you’re using one).
7. Add the Spicy O’Reilly’s Smokin’ Hot, ketchup, vinegar, Worcestershire sauce, and brown sugar to the roasting tin and place on the hob. Bring it to a boil and bubble vigorously for 10-15 mins until thick and glossy.
8. Remove from the heat to cool down, discard the bay leaves. Use a stick blender and blitz the sauce until smooth.
9. “Paint” the meat with the sauce. I like to do this a few times and char the meat in between coats!
10. Once the barbecue flames have died down, put the pork on the grill, skin-side down. Cook for 15 mins or until nicely charred (these bits are really tasty!), then flip over and cook for another 15 mins until charred all over. The meat will be very tender, so be careful not to lose any between the bars.
Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins or until nicely charred.
11. Lift the pork onto a large plate or tray. Remove the string and peel off the skin. Using 2 forks, shred (pull) the meat into chunky, stringy, pieces.
11. Serve the pulled pork in a large bowl. Add a couple of tablespoon of the sauce and mix through to coat the delicious tender meat… Enjoy!
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