Home
Recipes
Smoky citrus & chipotle pulled pork

One smoky citrus & chipotle pulled pork burger

Smoky citrus & chipotle pulled pork

Name: Smoky citrus & chipotle pulled pork
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8
Ingredients: 1 large onion; 6 garlic cloves; 2 medium red chillies; 1 tbsp cumin seeds; 2 tsp ground cinnamon; ½ tsp ground allspice; 2 large oranges; 3 limes; 2 tsp dried oregano or 4 oregano sprigs; 1 tbsp chipotle paste; 50g red wine vinegar; 50g light or dark brown soft sugar; 2kg boneless pork shoulder; burger buns, tortilla wraps, rice or jacket potatoes and your choice of toppings to serve

Cassie Best

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 4 hrs - 6 hrs

A star rating of 4 out of 5.1 ratingRate

loading...

Serve this punchy pulled pork in so many ways – try it in buns, wraps and jacket potatoes. It’s a great recipe to prepare in batches to freeze and cook later

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Perfect jacket potatoes

A star rating of 5 out of 5.19 ratings

Air fryer potato wedges

A star rating of 4.8 out of 5.30 ratings

Harissa sweet potato wedges

A star rating of 4.3 out of 5.19 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large onion
6 garlic cloves
2 medium red chillies
1 tbsp cumin seeds
2 tsp ground cinnamon
½ tsp ground allspice
2 large oranges
3 limes
2 tsp dried oregano

or 4 oregano sprigs
1 tbsp chipotle paste
50g red wine vinegar
50g light or dark brown soft sugar
2kg boneless pork shoulder
burger buns, tortilla wraps, rice or jacket potatoes and your choice of toppings

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal394
fat22g
saturates7g
carbs10g
sugars9g
fibre2g
protein38g
salt0.41g

Method

step 1

Cut the onion into quarters and peel the garlic. Heat a dry frying pan over a medium heat and cook the onion, cut-sides down, along with the garlic and whole chillies for a few minutes until deeply charred – you want them to impart a smoky, scorched flavour, but don’t worry about cooking them fully. Tip the charred veg into a food processor.
step 2

Toast the cumin seeds in the pan for a few minutes until fragrant, then tip into the food processor with the rest of the dried spices and ½ tsp black pepper. Juice the oranges, zest and juice the limes, then pick the oregano leaves (if using fresh). Tip the citrus juices and lime zest, the oregano, chipotle paste, vinegar and sugar into the food processor, season with a good pinch of salt, and blitz until smooth.
step 3

Remove any kitchen string from the pork, if it’s tied, and remove the rind (see tip for how to turn this into pork scratchings). Cut the meat into four smaller chunks and transfer to a large container or freezer bag. Pour over the marinade and chill until needed. Will keep chilled for up to two days, or frozen for up to two months. Defrost fully before cooking as directed.
step 4

When you’re ready to cook, heat the oven to 150C/130C fan/gas 2. Tip the pork and marinade into an ovenproof dish with a tight-fitting lid (or the bowl of the slow cooker). Cover and cook for 4-6 hrs until the pork is very tender and falling apart, checking every couple of hours and adding a mugful of water if it becomes too dry. (Or, cook for 6-8 hrs on low in a slow cooker – this will produce a lot of liquid by the end of cooking, so if you like, pour the liquid into a pan and simmer over a high heat to reduce into a rich sauce before pouring it back over the pork.)
step 5

Shred the pork using two forks, then toss through the sauce in the dish. Serve in buns, wraps or over rice or jacket potatoes, along with your favourite toppings.

Recipe tip

Extra-crisp pork scratchings
Score the pork rind using a sharp knife, then season well with salt. Set on a wire rack over a baking tray to dry for 30 mins at room temperature. Heat the oven to 240C/220C fan/gas 9. Pat the rind dry using kitchen paper, then roast for 20-25 mins until golden, crisp and puffed up. Leave to cool before chopping into small chunks.

Recipe from Good Food magazine, April 2026

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now