Gordon Ramsay Pulled Pork is exactly how I finally conquered my fear of dried-out, bland shredded pork. I’ll never forget the first time I tried to make pulled pork for my dad’s Sunday game day — I overcooked it so badly we ended up ordering pizza. Years later, after binge-watching Gordon’s MasterClass (and a few kitchen tantrums of my own), I cracked the code for pulled pork that’s fall-apart tender, rich with layered seasoning, and practically cooks itself. If you want a foolproof method that channels a bit of Gordon’s fire and all his finesse, stick with me — you’re about to master pulled pork without ever drying it out.
Why Gordon Ramsay Pulled Pork Works & Where Most Go Wrong
- Low and slow: Rushing pulled pork is the #1 mistake — high heat equals tough pork.
- Season deeply: Bland pork shoulder is a crime. Ramsay-style means seasoning in layers: dry rub, braising liquid, and finishing glaze.
- Rest properly: Slicing too soon leaks all that juice you worked for — trust me, I’ve ruined a shoulder this way.
- Choose the right cut: Pork shoulder or Boston butt, bone-in if you can — lean cuts just don’t pull.
- Don’t drown it: Too much liquid stews the pork instead of roasting it — go for a rich braise, not soup.
What Gordon Ramsay Says About Pulled Pork
Gordon keeps it classic but refined: a robust spice rub, seared for extra flavor, then slow-braised in stock and aromatics. He’s big on finishing with a tangy glaze or a punchy sauce that cuts the richness — so you get deep flavor, but never greasy meat.
How I Make Gordon Ramsay Pulled Pork My Way
I stick to Gordon’s low-and-slow mantra but add a couple of Emily twists: a hint of smoked paprika for depth, a splash of apple cider for subtle tang, and I finish the shredded pork under the broiler for crispy edges (trust me, it’s a game changer). If you love this approach, you’ll probably enjoy my Gordon Ramsay Grilled Chicken Recipe too — same big flavors, same foolproof vibe.
Ingredients For Gordon Ramsay Pulled Pork (with my notes)
- 4–5 lbs pork shoulder (Boston butt) — bone-in, trimmed but leave some fat.
- 2 tbsp smoked paprika — Gordon sticks with sweet paprika, but I love the smoky hit.
- 1 tbsp brown sugar — balances the spice.
- 1 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 1 tbsp mustard powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil — for searing.
- 1 cup chicken stock
- ½ cup apple cider — or apple juice.
- 2 tbsp Worcestershire sauce
- 1 onion, quartered
- 3 garlic cloves, smashed
- Optional glaze: ½ cup BBQ sauce + 2 tbsp apple cider vinegar
How To Make Gordon Ramsay Pulled Pork Step By Step
1️⃣ Preheat & prep — Preheat your oven to 300°F (150°C). Pat the pork dry with paper towels.
2️⃣ Mix the rub — Combine smoked paprika, brown sugar, salt, pepper, mustard powder, garlic and onion powder.
3️⃣ Season generously — Rub that spice mix all over the pork, pressing it in. Don’t be shy.
4️⃣ Sear for flavor — Heat olive oil in a large oven-safe pot or Dutch oven over medium-high. Sear the pork on all sides until golden brown — about 3–4 minutes per side.
5️⃣ Add braising goodies — Remove pork briefly, toss in the onion and smashed garlic. Pour in chicken stock, apple cider, and Worcestershire. Nestle the pork back in.
6️⃣ Cover & slow roast — Lid on, oven time: 4–5 hours, basting once or twice. You’ll know it’s ready when it pulls apart with zero effort.
7️⃣ Rest & shred — Remove from pot, tent with foil, rest 20 minutes. Then shred with two forks.
8️⃣ Optional crisp finish — Spread shredded pork on a baking sheet, drizzle with glaze or BBQ sauce, and broil for 3–5 minutes until crispy bits form.
Gordon Ramsay Pulled Pork
Rate this RecipeIngredients
Equipment
Method
- Preheat oven to 300°F (150°C) and pat pork dry.
- Mix smoked paprika, brown sugar, salt, pepper, mustard powder, garlic powder, and onion powder.
- Rub spice mix all over the pork shoulder.
- Heat olive oil in Dutch oven and sear pork on all sides until browned.
- Remove pork, add onion and garlic, pour in stock, apple cider, and Worcestershire sauce.
- Return pork to the pot, cover, and roast for 4–5 hours, basting occasionally.
- Remove pork, cover loosely with foil, and rest for 20–30 minutes.
- Shred pork with forks and broil with BBQ sauce if desired for crispy bits.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
The first time, I flooded the pot — basically boiled my pork into soup. Now, I keep the liquid just halfway up the meat. I also rushed the rest time (rookie move) — now I wait at least 20 minutes, sometimes more, so all those juices stay put. And if I skip the broiler step? Regret every time — those crispy edges make it restaurant-worthy.
Pro Tips That Change The Game For Gordon Ramsay Pulled Pork
- Let it rest longer than you think — minimum 20 minutes, but 30 is gold.
- Broil at the end — caramelizes the edges for texture you’ll crave.
- Use leftover braising liquid — reduce it on the stove and drizzle over the shredded pork.
- Finish with fresh acidity — a squeeze of lemon or splash of cider vinegar cuts the richness.
- Freeze in portions — so you can have pulled pork sandwiches on a random Tuesday.
Variations That Actually Hold Up For Gordon Ramsay Pulled Pork
- Spicy kick — Add a tablespoon of chipotle in adobo to the braise.
- Sweet & smoky — Stir in a bit of maple syrup and smoked salt.
- Mexican twist — Swap apple cider for orange juice and finish with fresh cilantro and lime.
- Low-carb — Serve in lettuce wraps with pickled onions instead of buns.
How To Store & Use Leftover Gordon Ramsay Pulled Pork
Cool completely, then pack in airtight containers with a bit of the braising juice to keep it moist. Refrigerate up to 4 days, or freeze up to 3 months. Leftover pulled pork is heaven in tacos, stuffed potatoes, quesadillas, or tossed into a hearty soup.
FAQs
Q: What cut of meat does Gordon Ramsay use for pulled pork?
A: He goes classic: pork shoulder or Boston butt — always with enough fat to keep it juicy.
Q: Can I make Gordon Ramsay Pulled Pork in a slow cooker?
A: Absolutely! Sear it first for flavor, then cook on low for 8 hours.
Q: How do I keep pulled pork from drying out?
A: Keep some braising liquid and rest the meat before shredding — don’t skip it!
Q: What’s the best sauce for Gordon Ramsay Pulled Pork?
A: A tangy BBQ glaze or a vinegar-based Carolina sauce both cut through the richness perfectly.
From My Kitchen To Yours
If you try this Gordon Ramsay Pulled Pork, promise me you’ll broil it at the end — you’ll taste the difference! Let me know how it goes, and happy cooking.
