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Pulled Pork

I have never worked at a market. I’ve always thought of it but never made it happen. With Feb being the month of love as well as the launch of The Foodie In Love, when I heard about the Love Market it all just made sense. So I came up with a concept for any future market stands: #ThePerfectPair. I love pairing what we drink with what we eat, and then cooking according to that pairing … it really makes so much sense.



My good friend Chris has his own beer brand called Wing Man’s Weiss and he is very passionate about cooking so that is how #ThePerfectPair’s first dish was designed.



Pulled Pork Recipe


3g pork shoulder, with bone

Score fat


1 onion

6 cloves garlic

3 Tbs paprika

1 large sachet tomato paste

3-4 Tbs Dijon mustard

1/2 cup red wine vinegar

2-3 Tbs Worcester sauce



500ml chicken stock

2 beers

Onions and garlic in roasting pan

Once cooked, up to a quarter cup soya sauce


  • Place all ingredients for marinade into a blender and blend to a runny paste
  • Pour over pork and leave to rest overnight
  • Place the pork and all the marinade into a baking dish, pour over stock, beers, extra garlic and onions, then cover with foil
  • Place in an 180c oven for 8 hours
  • Remove and pour over 1/8 – 1/4 cup of soya sauce (add to taste)
  • Allow to cool and shred




Serve on a toasted bun that you dip in the sauce, with mustard, cheddar cheese, jalapeno chillies, gherkins and crunchy cows lay.


Cole lay


1 cup coarsely chopped green onions

1/2 cup red wine vinegar

2 bird’s eye chillies

1/2 cup Greek yoghurt

Salt and freshly ground black pepper

1/2 cup pure olive oil

1/2 large head purple cabbage, finely shredded

1 red onion, halved and thinly sliced

1/2 cup freshly chopped cilantro leaves



In a bowl, add all thinly sliced ingredients. Season and mix in yoghurt, then allow to chill in the fridge (you can do this a few hours before serving but not more than 2-3 hours).

This is the most incredible dish. It tastes mind blowing with leftovers – you can make the most amazing pie… make sure you use mustard on your pastry and cheese to create this more-ish delicious crispy nugget of happiness.

The market was a lot of work. You really need to be prepared, you have to pack everything but the kitchen sink and you need a bucket as you do need to wash things… It’s a lot of prep, packing, moving, un-packing, setting up, waiting, selling, cooking, cleaning up, packing up and un-packing (wow) but it was a great first-time experience. I learnt a lot – especially the importance to get your yields right on your prep and serving, as well as learning how much foot traffic you will get aka how much to cook. I don’t think I will ever make my millions or even possibly a living off markets, but I love the concept and I’m very excited to look into other #PerfectPair concept. Who knows – maybe next Valentine’s Day I’ll be back at the Love Market? But maybe I should do vodka pasta sauce with home-made gnocchi next time (oooh… how delicious).


… Food Is Love …

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Written by claire allen

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