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Best Ever Pulled Pork

with Chicken Bone Broth Concentrate Lemon Paprika
High Protein (15g+)
recipe-difficulty
Not too tricky
recipe-serves
12
ready-in
5 hours
Best Ever Pulled Pork

This slow-cooked pulled pork ticks all the boxes - rich, juicy and full of flavour thanks to a beautiful balance of sweet, tangy and earthy flavours. The secret? Our Chicken Bone Broth Concentrate Lemon Paprika, which adds a zesty, smoky depth that makes the pork truly irresistible.

This recipe is perfect for a relaxed Christmas lunch or Boxing Day feast when you want something a little less traditional but just as celebratory. Best of all, it’s made to share, pair it back with warm brioche buns, pile it high, let everyone dig in, and watch the Christmas joy unfold around the table.



Nutrition Information (per serve):
Protein: 54g
Carbohydrates: 7g
Fat: 28g

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric
  • 6½ lb pork collar
  • 4 tbsp Chicken Bone Broth Concentrate Lemon Paprika
  • 2 tbsp red miso paste
  • 5 tbsp low sodium soy sauce
  • 4 tbsp brown sugar or coconut sugar
  • 4 tbsp lemon juice
  • 3 tbsp apple cider vinegar
  • 1 head garlic, cut in half
  • 2 cups water (+ an extra cup if required)
  • Brioche buns (to serve, optional)
  1. For the marinate, mix together the Chicken Bone Broth Concentrate Lemon Paprika, miso, soy sauce, sugar, lemon juice and apple cider vinegar until combined. Coat your pork in the mixture. Optional: marinate the pork overnight in a zip lock bag for extra flavour. 
  2. Place in a roasting pan with the head of garlic cut in half (horizontally). Pour 2 cups of water into the pan, then coat the pork with the mixture if not already done.
  3. Cover with foil (or a tight-fitting lid) and bake at 320°F for 4 hours, carefully removing every hour to baste and turn over.
  4. After 4 hours, add another cup of water if necessary (should not be dry).
  5. Bake uncovered for 1 hour, basting at the 30-minute mark.
  6. Once done, carefully remove from the oven and shred the meat into the juices.
  7. Serve warm on brioche buns (optional).
  8. If not serving immediately, recover with foil and place back in the oven at 212°F to stay warm.
  9. Note: Can be stored in the fridge and reheated if prepping days ahead.