For this recipe, I used a ham hock. These are used in German cuisine a lot for slow cooking, and the combination of the bone, a fair amount of fat and skin that goes perfectly crisp, makes it great for pulled pork. You can however replace it with any cut of meat you so wish – just go for something cheap (as these are often the ones that need a lot of cooking) and not too lean. You can always ask your butcher for advice.
For food like this you have to be relaxed about the recipe. You really cannot go wrong. If you don’t have chilli flakes, use chili powder. If you have white onions in your kitchen already, use those. If you pour a bit too much or a bit too little of something in there, don’t worry. It will still taste good. This recipe is for around 1 hock, but depending on the size of your meat, you might have to do more or less of the rub and sauce, so you can easily multiply the recipe if you are cooking bigger portions.
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How to Make Pulled Pork in the Oven
- Total Time: 17 hours 30 minutes
- Yield: 4 servings 1x
Description
This oven-baked pulled pork uses a ham hock for a flavorful, tender result, perfect for slow-cooking enthusiasts.
Ingredients
- 1 ham hock (or any cheap, not too lean cut of meat)
- 1 tbsp cayenne pepper
- 1 tbsp sweet paprika
- 1 tbsp smoky paprika
- 1 tbsp chili flakes (or chili powder)
- 1/2 liter unfiltered apple juice
- 2 red onions, sliced
- 3 cloves of garlic, minced
- Salt, to taste
- Pepper, to taste
- 200 ml BBQ sauce
Instructions
- Preheat your oven to 110°C (230°F).
- Mix the dry rub ingredients: cayenne pepper, sweet paprika, smoky paprika, and chili flakes. Use about 1 tbsp of each spice for 1 hock, adjusting as needed for larger portions.
- Criss-cross the skin of the ham hock using a sharp knife. This will help the flavors penetrate the meat.
- Rub the spice mix all over the hock, ensuring it is well coated.
- Place the hock in a roasting pan. Pour the unfiltered apple juice around the meat.
- Add the sliced red onions and minced garlic to the pan.
- Season with salt and pepper to taste.
- Cover the roasting pan tightly with foil and place it in the preheated oven.
- Cook for approximately 16 hours, or until the meat is tender and easily pulls apart with a fork.
- Remove the foil and increase the oven temperature to 200°C (400°F). Cook for an additional 20-30 minutes to crisp up the skin.
- Once done, remove from the oven and let it rest for a few minutes before pulling the pork apart using two forks.
- Toss the pulled pork with BBQ sauce and serve warm.
Notes
- You can substitute the ham hock with any cheap cut of meat that’s not too lean.
- If you don’t have chili flakes, use chili powder instead.
- Adjust the amount of rub and sauce based on the size of your meat.
- This dish is forgiving, so don’t worry about exact measurements.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 16 hours 30 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100
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Frequently Asked Questions
Why does the recipe use a ham hock specifically, and what can I substitute?
The article explains that a ham hock is popular in German slow-cooking because the combination of bone, fat, and skin crisps up beautifully. The author says any cheap, not-too-lean cut will work just as well — the key is avoiding lean cuts that won’t stay moist over the long cook time. Ask your butcher if you are unsure. 
Why does the recipe cook at such a low temperature — 110°C (230°F) — for 16 hours?
The low, slow heat breaks down the collagen in the cheaper cut over time, making the meat tender enough to pull apart with two forks. The long cook ends with a 20–30 minute blast at 200°C (400°F) specifically to crisp the skin once the meat is already done.
What is the purpose of criss-crossing the skin before cooking?
The recipe instructs you to score the skin with a sharp knife in a criss-cross pattern before applying the rub. This allows the dry spice mix — cayenne pepper, sweet paprika, smoky paprika, and chili flakes — to penetrate deeper into the meat rather than sitting only on the surface.
Why does the recipe call for unfiltered apple juice in the roasting pan?
The ½ liter of unfiltered apple juice poured around the hock creates steam inside the foil-covered pan, keeping the meat moist during the 16-hour low-and-slow cook. It also adds a subtle sweetness that complements the smoky paprika and chili rub.
