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Four Ways With Pulled Pork

With apologies to our vegetarian and vegan friends, we have stumbled upon these traditional words of American kitchen wisdom: ‘There isn’t an animal on earth that isn’t made better with one-third brown sugar, one-third salt and one-third smoked paprika.’ Which neatly sums up the irresistible deliciousness of pulled pork.

This is a true barbecued classic, from a melding of Spanish flavors and Indigenous cooking techniques – pork cooked long and slow over fire until the meat is so meltingly soft it can be pulled apart with two forks. It’s a staple in America’s Carolinas, where they don’t even call it pulled pork, but simply ‘barbecue’, and serve it up with ‘pig sauce’.

If you were to make this for yourself, as well as 24 slightly stressful hours of prepping and cooking, there’d be serious decision-making needed… Which spices for the sweetest dry rub? Which wood for the perfect smoky flavor? Shoulder or Butt for that melting porkiness? Civilizations have fallen, and MasterChef contestants wept, over such pressing matters. Fortunately, Sybil’s Kitchen will deliver to your door a generous serving of spice-rubbed, slow-roast pulled pork in a tangy, sweet barbecue sauce.

You might love it packed into a warm shallot roll enclosed with your order, with crunchy coleslaw, or in a crisp taco with shredded lettuce, pickled jalapeños and guacamole. It’s one of the most versatile dishes on our menu - with an order of our slow-roast pulled pork in home-made barbecue sauce in your freezer you've got a multitude of easy Tex-Mex dinners at the ready. Below are four of our favorites. Grab yourself an avocado and a lime, too – all taste even better with a dollop of creamy, tangy guacamole. You can order your pulled pork from our freezer menu:

The following recipes serve 2 people.


The simplest bowl of food, but what a feast for the eyes! Pulled pork with black beans, sweet corn and tomatoes over rice. Dress it up with sour cream, guacamole and chill.


1 Sybil’s Kitchen pulled pork with barbecue sauce 2 cups steamed rice 1/2 can black beans, drained 1/2 can sweet corn, drained 1 tomato, chopped 2 ounces sour cream Guacamole Fresh cilantro leaves, chopped Fresh red chili, chopped 1 lime, quartered


Heat up the pulled pork as per the label instructions and serve over steamed rice. Scatter with black beans, corn and tomato and top with dollops of sour cream and guacamole. Add fresh chopped cilantro and chile and finish with a squeeze of lime.


A little bit Tex-Mex, a little bit 1970s retro – old-style baked potatoes stuffed with pulled pork, grated cheddar and chopped green chile. Top with guacamole, sour cream, cilantro and lime.


4 large brushed potatoes, approximately 1/2 lb. each Olive oil 1 Sybil’s Kitchen pulled pork with barbecue sauce Guacamole 1/4 cup sour cream 1.5 oz. grated cheddar cheese Pickled jalapeños or 1/2 chopped green chile Fresh cilantro leaves 1 lime, quartered


Rub the potatoes with olive oil and sea salt and bake in a 400F oven for 60–90 minutes, until soft. (For quicker cooking, prick the potatoes all over and microwave for 10 minutes or until softening. Then bake in the oven for 25-30 minutes until the skin is crispy and the potato soft.) Heat up the pulled pork according to the label. Cut a cross in the top of each potato and squeeze to open. Top the potato with guacamole, sour cream, pulled pork, cheddar and pickled jalapeño, Garnish with fresh cilantro and lime juice.


Equally perfect with Friday night drinks or as a family TV dinner. Any dish that combines pulled pork, corn chips and melted cheese will always be a hit in our kitchen.

Serves 2 as main or 4 as a snack!


3.5 oz. plain corn chips 3.5 oz. grated cheddar cheese 1/4 cup canned black beans 1/4 cup canned sweet corn 1 Sybil’s Kitchen pulled pork with barbecue sauce Guacamole, sour cream, pickled jalapeño peppers and fresh cilantro leaves


Scatter the corn chips in a baking tray or large ovenproof dish. Top with cheddar, black beans, corn and pulled pork.

Cook in a 400F oven for approximately 20 minutes until the nachos are heated through and the cheese is melted and bubbling. Serve with guacamole, sour cream, pickled jalapeño and fresh coriander.


Fill soft tortillas with pulled pork, black beans, sweet corn, sour cream and pickled jalapeños. Toast in a sandwich press while you mix up a pitcher of margaritas.


4 soft tortillas (we used 6 inch wide) 2 oz. sour cream 1 Sybil’s Kitchen pulled pork with barbecue sauce 3.5 oz. grated cheddar cheese 1/2 can black beans 1/2 can sweet corn Pickled jalapeño or chopped green chiles Guacamole


Spread each tortilla with sour cream. Top with pulled pork, cheese, beans, corn and chili. Fold the tortillas over and toast in a sandwich press or cook over low–medium heat in a frying pan. Serve with guacamole.

You’ll have noticed we recommend guacamole with all these dishes – so here’s our favorite guac recipe.


1 ripe avocado, mashed 1 garlic clove, crushed Chopped cilantro leaves Juice of 1/2 lime

Stir together the avocado, garlic and lime juice. Add cilantro leaves, sea salt and freshly ground black pepper to taste.

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