The renowned Mr Brown Pulled Pork - Oriental

From Cookipedia

This recipe requires preparation in advance!

I love pulled pork - we make it from this recipe about once every 3 months but Robin's photo of her version of Mr. Brown's Pulled Pork looked so wonderful, I though I'll have to give that one a try too. Hers was an adapted version of the original (Dutch). I have further adapted hers.

The meat is great as a main meal with vegetables and potatoes or with a salad or even as a sandwich filler. My favourite way is to have it as a kebab-type filling in pitta bread with salad.

I have included this in the North American recipe category as a homage to the original.

The renowned Mr Brown Pulled Pork - Oriental
Servings:Serves 4
Calories per serving:955
Ready in:16 hours 15 minutes
Prep. time:12 hours 15 minutes
Cook time:4 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

Best recipe review

Just brilliant


Thanks Robin, this recipe is The Best!

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]


  1. Mix the spices, cut deep slashes all over the meat and rub the mixture well into the pork.
  2. Place in a Lock & Lock-style box and refrigerate for 24 hours, shaking up now and again.
  3. Chop the apple and onion and place in the base of a baking dish
  4. Sit the pork on top, pour over the wine and add a little more rub to the top
  5. Cover with tin-foil and cook for 4 hours

Serving suggestions

Shred with two forks and serve in pitta breads with a green salad.

Chef's notes

If you are not to use it all in one go, only shred what you will use straight away, store the remainder in the refrigerator, unshredded in a Lock & Lock box. This way it will stay moist. Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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