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Fork Tender Herb Pulled Pork is juicy, slow-cooked, and easy. Perfect for family dinners.
Fork Tender Herb Pulled Pork That Melts Into Every Bite
Additional Information
- Why is the pork cut into pieces? Cutting the pork into roughly 250 g pieces helps it brown more evenly, shortens the cooking time slightly, and makes shredding much easier.
- What if my pork isn’t tender after 3 hours? Every cut of pork cooks a little differently. Keep simmering until it pulls apart easily with two forks. Tenderness is a better guide than the clock.
- How much liquid should remain so it doesn’t cook dry? Keeping about 3/4 cup (200 ml) of cooking liquid near the end gives enough rich juices to coat the shredded pork without making it watery.
- Can I brown the meat first? Absolutely. Browning develops much deeper flavour and creates those tasty caramelized bits that enrich the cooking liquid.
- Could it end up greasy? Pork belly naturally releases fat. Trimming excess fat before cooking or skimming some fat from the surface near the end will create a lighter finish if that’s your preference.
- Can I make it in advance? Yes. In fact, the flavours become even better after a day in the fridge.
- Can this be frozen? Yes. Allow the pulled pork to cool completely, then freeze it together with the cooking juices in airtight freezer containers or freezer bags for up to 3 months.
- How long can it be stored and how? Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock if needed to keep it moist.
Ingredient Substitutions
- Pork belly: Pork shoulder or pork butt works beautifully and is often the traditional choice.
- Ground coriander: Ground cumin offers a different but equally delicious flavour.
- Fresh garlic: Garlic paste can be used if needed.
- Rosemary: Italian herb seasoning or extra thyme works well.
- Thyme: Oregano or marjoram makes a good substitute.
- Water: Chicken stock or pork stock adds even more depth of flavour.
Why You Will Love and Enjoy This Fork Tender Herb Pulled Pork
- It’s wonderfully tender and packed with natural herb flavour without needing heavy sauces.
- The slow cooking creates rich, juicy meat that’s perfect for sandwiches, rolls, baked potatoes, or hearty dinners.
- It’s simple to prepare, easy to make ahead, and even better the next day.
Fork Tender Herb Pulled Pork
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Slow Cooking
Description
If you’re after pulled pork that’s packed with flavour without hiding it under sauce, this one’s for you. The slow cooking does all the hard work, leaving you with juicy, tender pork that’s perfect piled onto fresh bread or enjoyed straight from the bowl.
Ingredients
- 2.2 lb – 1 kg boneless pork belly, skin removed, trimmed of excess fat if preferred
- 1 large onion, coarsely chopped
- 2 tsp ground coriander
- 3 to 5 cloves fresh garlic, chopped
- 2 tsp dried rosemary
- 1 tsp dried thyme
- Salt, to taste
- 4 cups (1 litre) water
Instructions
- Coarsely chop the 1 large onion and chop the 3 to 5 cloves of fresh garlic.
- Heat a large heavy-bottomed pot over medium heat.
- Add the chopped onion and garlic and cook for about 5 minutes, stirring occasionally, until softened and glossy but not browned. Remove them from the pot and set aside.
- Cut the 1 kg boneless pork belly into roughly 250 g pieces (4 chunks). Pat the pork dry with paper towels to help it brown properly.
- Return the pot to medium-high heat and brown the pork on all sides. Work in batches if needed so the pieces sear instead of steam.
- Sprinkle over 2 tsp ground coriander, 2 tsp dried rosemary, 1 tsp dried thyme, and salt to taste. Turn the pork to coat it evenly with the seasonings.
- Slowly pour in the 4 cups (1 litre) water, scraping up any browned bits from the bottom of the pot. Bring everything to a gentle boil.
- Stir in half of the cooked onion and garlic mixture.
- Reduce the heat to low, cover with a lid, and simmer gently for 2 to 3 hours.
- Check every 30 to 45 minutes and add a splash of water if needed so the pot doesn’t boil dry.
- Once the pork is almost tender, stir in the remaining onion and garlic.
- At this point, there should be about 3/4 cup (200 ml) of cooking liquid left in the pot. If there’s too much, simmer uncovered until reduced. If there’s too little, add a little hot water.
- Continue cooking for another 30 minutes, or until the pork falls apart easily when pulled with two forks.
- Remove the pork from the pot and shred it using two forks. Return the shredded pork to the cooking liquid and stir well so every piece is coated in the rich juices.
- Warm everything together for 5 minutes before serving.
Serving Suggestions
- We love this pulled pork exactly as it is because the herbs and natural cooking juices do all the talking.
- If you’d rather, stir in your favourite BBQ sauce just before serving. It’s fantastic on fresh bread, buns, baked potatoes, or alongside a crisp salad and a glass of red wine.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Easy Pulled Pork with Coriander and Thyme
Fork Tender Herb Pulled Pork is a wonderful choice for anyone looking for a hearty homemade meal with rich, natural flavour. Slow cooking transforms the pork into tender, juicy bites while garlic, rosemary, thyme, and coriander create a delicious balance without relying on heavy sauces. It’s an easy recipe that’s perfect for family dinners, casual entertaining, or filling sandwiches, making it one you’ll be eager to add to your regular menu.
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