Pulled Pork

Pulled pork is a low-and-slow barbecue classic: a pork shoulder or pork butt, seasoned and smoked for hours until the meat pulls apart in tender, juicy strands. It's a staple of the American South's backyard and competition circuit that's just as popular on Australian smokers, prized for feeding a crowd off one forgiving cut. It wants a soft white bun, a sharp vinegar slaw, pickles and a finishing sauce for the last hit of tang, though it holds up just as well cold in tacos or folded through mac and cheese.

Start with Butchers Axe's Pork Injection, a Melbourne-made syringe marinade built to keep a big shoulder moist through an eight-hour-plus cook, then Four Saucemen's The Pork Rub, a New Zealand-made everyday rub tagged specifically for pork shoulder and pork belly. Meat Church's Honey Hog and Sucklebusters' Hog Waller, both US imports, build the sweet bark pulled pork is known for, and Blues Hog's Tennessee Red is the vinegar-forward finishing sauce to stir back through once it's pulled.

Unlike a lot of all-purpose rubs, this range genuinely spans all three stages of the cook - injection, bark-building rub and finishing sauce - and nearly every one sits mild to medium heat, because pulled pork is a sweetness-and-smoke play, not a chilli one.

This range covers close to thirty genuinely pulled-pork-tagged products, from injections through to finishing sauces - low and slow, done properly.

Explore more: our pork and ribs collections.