Irn Bru Pulled Pork

Irn Bru Pulled Pork Recipe

Irn Bru Pulled Pork

Irn Bru Pulled Pork


A variation on the Nigella ‘Ham in Coke’ recipe….This is a tasty alternative.

Inspired after seeing a food truck at the Foos gig at Murrayfield last weekend selling Irn Bru Pulled Pork, I decided I had to have a go at making it at the first opportunity.





Recipe for Irn Bru Pulled Pork

Recipe for Irn Bru Pulled Pork

  • Pork Shoulder
  • 500ml Irn Bru (full sugar version)
  • 2-3 cloves garlic
  • 1 tblsp Smoked Paprika
  • 1 tblsp dark brown soft sugar
  • 1 tsp mustard powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tblsp cornflour
  • 2 tblsp water
  • dash of worcestershire sauce
  • dash of tabasco sauce
  • 1 tblsp soy sauce


  1. Remove excess fat from the pork shoulder. Pat dry.
  2. In a pestle and mortar, place the garlic, paprika, sugar, mustard powder, salt and pepper with a little of the Irn Bru to make a paste.
  3. Cover the pork shoulder in the paste and leave to marinate overnight if desired.
  4. Place pork shoulder in slow cooker with remaining Irn Bru and cook for a minimum of 9 hours.
  5. Remove pork and leave to rest. Pour remaining liquid into a saucepan and reduce by half. Mix the cornflour and water together and whilst stirring, add to reduced liquid. Simmer and add in the worcestershire sauce, tabasco and soy sauce.
  6. Using two forks, pull pork and pour some of the sauce over the top, leaving the remainder in a pot (if required).
  7. Serve with toasted brioche buns, apple sauce and coleslaw (or as I preferred, fries and kale chips!).
Irn Bru Pulled Pork

Irn Bru Pulled Pork

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