Prep Time



Cook time




  • 1.6 kilograms boneless pork shoulder joint
  • 4 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon light brown sugar
  • ¼ teaspoon black pepper
  • 8 tablespoons bbq sauce
  • 1 litre (35 fluid ounce) cider


  1. Mix the FRANK'S RedHot® Original Sauce, smoked paprika, cumin, light brown sugar and black pepper together in a small mixing bowl. Rub all over the pork shoulder, then wrap in cling film and refrigerate for 4 hours.
  2. Preheat the oven to 150°C / 130°C Fan / Gas Mark 2.
  3. Unwrap the pork and place it into an oven-proof casserole dish, add 3tbs of the BBQ sauce and cider. Cover with a lid or foil and cook for 4-5 hours, or until the meat is tender and shreds easily.
  4. Transfer the meat to a board and shred with two forks.
  5. Pour the cooking sauce into a saucepan with the remaining bbq sauce. Bring to the boil and cook over a high heat until it has reduced to a thick sauce. Pour the sauce over the shredded pork and stir to coat. Add extra FRANK'S RedHot® Original Sauce to taste.
  6. Finally, serve in tacos with tangy slaw, avocado and crumbled feta and enjoy the most delicious spicy pulled pork recipe.