Barbecue expert Jim Moore has shared his recipe for pulled pork featuring a cider-based mop and tangy slaw, blending traditional American influences with Irish ingredients. Moore says the inspiration for the dish came from his travels in the United States, where the aroma of smoked meats is a defining characteristic of the barbecue experience.

The recipe calls for a 2.5- to 3-kilogram pork shoulder, preferably bone-in with the skin removed, which is seasoned with yellow mustard and a bold barbecue rub before being slow-cooked for six to eight hours. Moore highlights pork shoulder as an economical cut that provides ample servings, making it suitable for feeding larger groups. The meat is periodically mopped with apple juice or cider during cooking to enhance moisture and flavor.

Moore’s version adapts the classic Southern approach by incorporating Irish cider into the mop sauce and employing a signature spice rub associated with Onlyslaggin’ BBQ, adding a distinctive regional twist. Typically served on soft buns accompanied by a crunchy coleslaw, Moore describes the pulled pork as a combination of smoky, juicy, sweet, and savory flavors.

The preparation includes an optional overnight marinating stage to deepen the infusion of spices and cider into the meat. For the barbecue rub, the recipe suggests a blend featuring sea salt among other seasonings, though cooks can customize the rub according to preference.

This approach reflects a fusion of American barbecue tradition with local Irish ingredients and flavors, showcasing how classic recipes can be adapted to different culinary contexts while maintaining core techniques such as slow smoking and careful seasoning.