Overnight Aga Pulled Pork

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Make use of your Aga’s simmering oven with this overnight Aga pulled pork. Super easy to make, this is insanely tender & full of flavour.

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overnight aga pulled pork

Done properly, pulled pork is hard to beat & if you’ve got an Aga, making it couldn’t be easier!

For this recipe, we’re taking a chunky pork shoulder, coating it in a homemade seasoning then slow cooking it in cider overnight. As well as using the simmering oven to gently cook the pork, we’re also taking advantage of the Aga’s roasting oven, to caramelise & roast the pork before & after slow cooking, for even more flavour.

This pulled pork works great with our homemade bbq sauce & burger buns but is so versatile, it can be served with a whole load of other things, like our twice baked rarebit potatoes

What You’ll Need

  • Pork Shoulder – You’ll need a 2kg pork shoulder for this pulled pork recipe. Bone in is best but boneless will work just as well! We’re removing the skin before cooking which could be used to make pork scratchings or in stock.
  • Seasoning/Rub – To season our pork, we’re making a rub that consists of sea salt, pepper, smoked paprika, demerara sugar, cayenne pepper, garlic & onion granules. Feel free to add in any other spices & flavourings as well!
  • Slather – This is a bbq technique where a small amount of veg oil or mustard is used to coat the pork before applying the rub. A slather is used to make the rub stick but won’t add much flavour, so don’t worry if you don’t like mustard!
  • Cooking Liquid – Slow cooking the pork with cider or stock is another way to add flavour & keep the pork moist!
seasoned pork shoulder

How To Cook Pulled Pork In An Aga

The full, printable recipe card for this pulled pork can be found at the bottom of this post!

Step 1 – Pork Prep & Marinating

The first step is to prep the pork shoulder, ready for marinating. To do this, we cut any string off the pork then remove the skin/rind, using a sharp knife, making sure to leave as much fat on the shoulder as possible. Next, we lightly score the pork fat in a criss cross pattern.

To marinade, we brush the pork all over with either mustard or veg oil then sprinkle over our homemade seasoning, to cover completely. Then we chill the pork in the fridge for at least an hour (or up to 6) before cooking.

Step 2 – Roasting

Before slow cooking our pork shoulder, we place the pork into a roasting tin then give it 25-30 minutes in the roasting oven to colour & caramelise the outside (this adds extra flavour!).

roasted pork shoulder

Step 3 – Slow Cooking

Now to slow cook! After giving the pork a quick roast, we pour our cooking liquid (I used cider!) into the the roasting tin then cover the pork with a piece of baking parchment. The tin then gets covered in foil then we cook the pork in the simmering oven until it is soft & tender. This will take between 12-15 hours.

Step 4 – Roasting (Again!)

Once our pork is cooked, we remove the foil & parchment then roast in the roasting oven again for 20 minutes or so, basting occasionally with the cooking juices. This caramelises the pork even more, adding an extra depth of flavour!

Step 5 – Pulling

When our pork is cooked, we let it cool down slightly then pull it apart using two forks. We then place the pulled pork into a bowl along with a couple of spoonfuls of the cooking juices & some homemade bbq sauce then stir to combine. I like to serve my pulled pork in bread rolls but feel free to serve it with whatever you like!

slow cooked pork shoulder

Aga Pulled Pork Tips & Tricks

  • Use a fatty cut of pork – Fatty cuts of pork (like shoulder) make the best pulled pork! This ensure our pork will be moist & tender once cooked.
  • Score the fat – Lightly scoring the pork’s fat with a sharp knife allows more seasoning to get into meat, adding even more flavour!
  • Marinade – Letting the meat marinade for a couple of hours before cooking is key to making the best tasting pulled pork.
  • Roast before & after slow cooking – Roasting the pork in the aga’s roasting oven before & after slow cooking, caramelises the pork adding extra depth of flavour.
  • Slow cook in the simmering oven – The simmering oven’s low temperature is perfect for slow cooking pulled pork. A 2kg pork shoulder will cook in 12-15 hours so is ideal for overnight cooking.
  • Cook until tender – Aga pulled pork should be cooked in the simmering oven until tender. This will take at least 12 hours & you’ll when it’s cooked because it will probe (with a food probe or skewer) with little resistance.

How To Reheat Pulled Pork In An Aga

Any leftover pulled pork can be kept in fridge & should be eaten within 3 days. To reheat, place the pork into a heatproof along with a good splash of water, stock or bbq sauce then cover in foil & cook in the baking oven until piping hot.

Equipment Used

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Overnight Aga Pulled Pork

Make use of your Aga's simmering oven with this overnight Aga pulled pork. Super easy to make, this is insanely tender & full of flavour.
Prep Time1 hour 15 minutes
Cook Time15 hours
Total Time16 hours 15 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 8 Portions
Author: Ben Racey

Equipment

  • Large Roasting Tray

Ingredients

  • 2 kg Pork Shoulder See Notes
  • 1 tsp Mustard Dijon Or French's

Rub/Seasoning

  • 1 tbsp Fine Sea Salt
  • 1 tbsp Demerara Sugar
  • 1 tsp Coarse Ground Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Onion Granules
  • 1 tsp Garlic Granules
  • ½ tsp Cayenne Pepper

To Cook

  • Litres Cider Or Pork Stock See Notes

Instructions

Pork Prep

  • Remove any string from your pork shoulder then using a sharp knife, cut off the skin, leaving as much fat on the shoulder as possible.
  • Lightly score the fat with a knife, in a criss cross pattern, place the pork into a large dish/container then brush all over with the mustard.
  • Next, place all of the rub ingredients into a bowl then mix to combine.
  • Sprinkle the rub all over the pork, to completely cover then place in the fridge & chill for at least an hour (or up to 6).
    I'd recommend letting the pork marinate for at least an hour but if you're short on time, you can cook it straight away.

Cooking

  • Place a piece of baking parchment on the bottom of a large roasting tin then place the pork on top, fat side up.
  • Cook the pork in the roasting oven, on the second from bottom set of runners for 25-30 minutes, until browned nicely.
  • Pour your chosen cooking liquid over the pork, place a piece of baking parchment on top then cover the tin with foil.
  • Place the pork into the simmering oven, on the bottom set of runners then cook for 12-15 hours or until tender. If you insert a food probe/skewer into the pork, there should be little resistance.
  • Next, baste the pork with some of the cooking juices then roast in the roasting oven (on the second from bottom set of runners) for 20 minutes, basting with again halfway through.
    This step is optional but caramelises the pork, adding more flavour!
  • Once cooked, let the pork cool down slightly then shred apart with forks. Mix the pork with a couple of spoonfuls of the cooking juices then serve in bread rolls with homemade bbq sauce.

To Reheat

  • Any leftover pulled pork can be kept in fridge & should be eaten within 3 days. To reheat, place the pork into a heatproof along with a good splash of water, stock or bbq sauce then cover in foil & cook in the baking oven until piping hot.

Notes

1. Pork – For this recipe, you can use either a boneless or bone in pork shoulder. If using bone in, the pork might take slightly longer to cook.
2. Cooking Liquid – You can slow cook your pork in whatever liquid you like! I’d recommend using either cider or pork stock.
3. Storage – Any leftover pulled pork should be kept in the fridge & eaten within 3 days. 
4. Mustard – If you’re not a fan of mustard, use veg oil instead for the slather.

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