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November's Cooking Club Challenge: Pulled Pork


Posted by : Souzan Michael, Wed, Nov 07 2012

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The results are in! For this month's Recipe to Riches-themed Cooking Club Challenge, we had you vote for one of last season's most popular recipes and pulled pork came out on top. How perfect for the cold weather. Remember, you can either follow the recipe we've provided, or use it as a guideline as you add your own unique spin on it. We can't wait to see what you come up with!


How the Cooking Club Challenge works:  

•Make the chosen recipe
•Follow the recipe, or add your creative flair
•Email us (giveaways@foodnetwork.ca) a picture and a short descriptive paragraph before month's end for your chance to win a cookbook and a $250 gift card to The Bay!   

Preparation time:
Cooking time: 385 minutes
Yield: 8 


Pulled Pork

  • 2 tablespoons paprika  
  • 2 tablespoons packed brown sugar  
  • 2 tablespoons kosher or other coarse salt  
  • 1 tablespoon garlic powder  
  • 1 tablespoon onion powder  
  • 1 tablespoon freshly ground black pepper  
  • 1 teaspoon dry mustard  
  • 1/2 teaspoon cayenne pepper  
  • 1/2 teaspoon ground coriander  
  • 1/2 teaspoon ground cumin  
  • 2 kilograms bone-in pork shoulder picnic roast  
  • 8 sandwich buns, such as Portuguese buns or soft white buns, halved  
  • 1 package coleslaw mix  
  • 1 cup coleslaw dressing  


  • 1 cup ketchup  
  • 3/4 cup apple cider vinegar  
  • 3/4 cup cola  
  • 1 tablespoon maple syrup  


Pulled Pork

  1. Preheat oven to 325F (160C).
  2. In small bowl, stir together paprika, brown sugar, salt, garlic powder, onion powder, pepper, mustard, cayenne, coriander and cumin. Measure out 2 tbsp (25 mL) of the spice mix; rub remaining spice mix all over pork. Place in metal roasting pan. Tightly wrap pan in foil. Bake in oven until meat is tender and falling off bone, about 5 to 6 hours.
  3. Meanwhile, make Sauce: In saucepan, combine ketchup, vinegar, cola, maple syrup and reserved spice mix. Bring to a boil over medium-high heat. Reduce heat to simmer; cook uncovered until reduced to 1-1/2 cups (375 mL), about 25 minutes. Set aside.
  4. Unwrap pork. Pull meat away from bones. Shred meat with two forks. Combine pork with half of sauce. Slather remaining sauce on cut sides of bottom buns; top with pork. Mix coleslaw mix with dressing; mound on top. Top with bun lids.



Posted: by Souzan Michael

Get to know:Souzan Michael

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