Greek-style pulled pork

Greek-style pulled pork recipe

> 1 hr
  • Dish Type Low and Slow
  • Occasion Entertaining
  • Cut Scotch
  • Serves 8-10
  • Prep Time 15 mins
  • Cook Time 3 hrs 20 mins


  • 2 tbsp Dried oregano
  • 1 tbsp Garlic powder
  • 1 tbsp Smoked paprika
  • 1 tsp Ground white pepper
  • 2 tbsp Tomato paste
  • 1.8kg Boneless pork scotch/collar butt
  • 3 tsp Finely grated lemon rind
  • 2 tbsp Olive oil
  • 1 cup Dry white wine
  • 1 cup Chicken stock
  • 1 Red onion, cut into wedges
  • 1 Lemon, cut into wedges
  • 1 tbsp Honey
  • Serve with Tzatziki dip, tomato, cucumber, mint and pita breads


Step 1/7

Preheat oven to 150°C fan-forced.

Step 2/7

Combine oregano, garlic powder, paprika and pepper in a bowl. Spoon tomato paste onto the pork flesh. Sprinkle with lemon rind. Rub well to cover pork completely, then sprinkle oregano mixture all over to coat.

Step 3/7

Heat oil in a large lidded heavy-based saucepan over medium-high heat. Cook pork for 5 mins each side or until spice coating is lightly browned.

Step 4/7

Pour wine and stock into the saucepan and add onion and half of the lemon wedges. Bring to a simmer and cover with lid. Transfer to the oven and roast for 3 hours or until pork is falling apart. Carefully transfer pork to a plate.

Step 5/7

Remove cooked lemon wedges from cooking liquid, then bring liquid to the boil. Stir in honey and reduce heat to medium. Simmer, uncovered, for 5 mins or until reduced slightly.

Step 6/7

Using 2 forks, shred pork into bite sized pieces. Drizzle a little of the reduced sauce mixture over the top.

Step 7/7

Serve pork with tzatziki dip, tomato, cucumber, mint, pita and remaining lemon wedges.