Gordon Ramsay's Ultimate Pulled Pork
Gordon Ramsay's Ultimate Pulled Pork is a medium American recipe that serves 6. 350 calories per serving. Recipe by Dabl on YouTube.
Prep: 30 min | Cook: 5 hrs 30 min | Total: 6 hrs 20 min
Cost: $14.40 total, $2.40 per serving
Ingredients
- 4 lb Pork Butt (Boston Butt) (bone‑in, keep the root end attached for even cooking)
- 3 cloves Garlic (peeled and crushed)
- 3 Tbsp Smoked Paprika (adds deep smoky flavor)
- 2 Tbsp Brown Sugar (packed)
- 2 Tbsp Olive Oil (extra‑virgin, for rub and drizzling)
- 1 tsp Fresh Thyme (leaves stripped from stems)
- 1 tsp Salt (kosher or sea salt)
- ½ tsp Black Pepper (freshly ground)
- ½ cup Mayonnaise (store‑bought, full‑fat)
- 1 Tbsp Chipotle Paste (smoked chipotle pepper paste)
- 1 tsp Honey (adds subtle sweetness)
- 1 tsp Dijon Mustard (smooth)
- to taste Additional Salt & Pepper (for the mayo)
Instructions
Prepare the Pork
Leave the root end (the “knuckle”) on the pork butt so the meat stays moist during cooking. Pat the meat dry with paper towels.
Time: PT5M
Make the Rub Paste
In a mixing bowl, combine crushed garlic, smoked paprika, brown sugar, salt, pepper, olive oil, and fresh thyme. Stir until a thick paste forms.
Time: PT10M
Apply the Rub
Rub the paste all over the pork, making sure to coat the sides and the bottom of the meat. Drizzle a little extra olive oil on top for extra moisture.
Time: PT5M
Marinate (Optional)
Cover the seasoned pork with plastic wrap and refrigerate for at least 2 hours, or up to 3 days for deeper flavor.
Time: PT0M
Preheat Oven
Set the oven to 140°C (284°F) and let it fully preheat.
Time: PT10M
Temperature: 140°C
Roast the Pork
Place the pork butt in a roasting pan, fat side up. Cover loosely with foil and roast for 5 hours 30 minutes, or until the internal temperature reaches 95°C (203°F) and the meat pulls apart easily.
Time: PT5H30M
Temperature: 140°C
Make Chipotle Mayonnaise
While the pork roasts, combine mayonnaise, chipotle paste, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl. Whisk until smooth.
Time: PT5M
Chill the Mayonnaise
Transfer the chipotle mayo to a covered container and refrigerate for at least 30 minutes to let flavors meld.
Time: PT30M
Rest and Shred the Pork
Remove the pork from the oven, tent with foil, and let rest 15 minutes. Then use two forks to shred the meat into pull‑apart strands.
Time: PT15M
Serve
Plate the pulled pork and drizzle or serve on the side with the chilled chipotle mayonnaise. Enjoy as a main dish, on sandwiches, or with coleslaw.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 28 g
- Carbohydrates
- 12 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein, Keto‑Friendly (if sugar is reduced)
Allergens: Eggs (mayonnaise), Mustard
Ingredient Substitutions
- Instead of Smoked Paprika: regular paprika + a dash of liquid smoke
- Instead of Brown Sugar: white sugar + 1 tsp molasses
- Instead of Olive Oil: vegetable oil
- Instead of Fresh Thyme: dried thyme (½ tsp)
- Instead of Mayonnaise: Greek yogurt for a lighter version
- Instead of Chipotle Paste: chipotle in adobo, minced
- Instead of Honey: maple syrup
- Instead of Dijon Mustard: yellow mustard
Equipment Needed
- Cutting Board
- Chef Knife
- Garlic Press or Mortar & Pestle (optional)
- Mixing Bowl
- Measuring Spoons
- Small Bowl
- Whisk or Fork
- Roasting Pan or Baking Sheet
- Aluminum Foil (optional)
- Meat Thermometer
- Oven
- Tongs
- Serving Fork or Shredder
- Plastic Wrap (optional)
Critical Steps — Do Not Skip
- Creating a smooth rub paste ensures even flavor distribution
- Cooking the pork low and slow at 140°C prevents drying out
- Reaching an internal temperature of ~95°C is key for shreddable meat
- Chilling the chipotle mayonnaise allows the heat and sweetness to meld
Chef Tips from the Video
- For extra smoky depth, add a few drops of liquid smoke to the rub
- Add a sliced onion to the roasting pan for additional aromatics
- Finish the pork with a quick broil (2 minutes) for a caramelized crust before shredding
Troubleshooting
Pork turned out dry
Make sure the oven temperature is low (140°C) and keep the meat covered with foil for most of the cooking time. Add a splash of broth or apple cider vinegar if needed.
Mayonnaise separated or too thick
Whisk in a teaspoon of warm water or extra mayo to smooth it out; ensure all ingredients are at room temperature before mixing.
Rub didn’t stick to the pork
Pat the pork dry first and apply a thin layer of olive oil before the rub; this creates a tacky surface for the paste.
Storage
Refrigerator: Store shredded pork and chipotle mayo separately in airtight containers for up to 4 days
Freezer: Freeze shredded pork in freezer‑safe bags for up to 3 months; thaw before reheating. Do not freeze the mayo.
Room temperature: Do not leave pork or mayo at room temperature for more than 2 hours
Make-Ahead Tips
- Apply the rub and refrigerate the pork up to 3 days before cooking
- Prepare the chipotle mayo a day ahead and keep chilled
- Shredded pork can be reheated gently in a covered pan with a splash of broth
Frequently Asked Questions
What is the cultural significance and history of pulled pork in American Southern cuisine?
Pulled pork originates from the Southern United States, where pork shoulders were slow‑cooked over wood fires or in pits to tenderize tough meat. The technique became a staple of barbecue gatherings, symbolizing hospitality and communal feasting.
How is smoked paprika traditionally used in Southern barbecue rubs?
Smoked paprika adds a deep, wood‑smoked flavor without the need for an actual smoker. In Southern barbecue rubs it complements sweet brown sugar and provides a vibrant color, enhancing the overall smoky profile of the meat.
What regional variations of pulled pork exist within the United States?
In North Carolina, pulled pork is often served with a vinegar‑based sauce; in Kansas City, a thick tomato‑sweet sauce is common; Texas favors a simple salt‑and‑pepper rub. This recipe leans toward a sweet‑smoky rub with a spicy chipotle mayo twist, blending several regional influences.
During which occasions is pulled pork traditionally served in Southern culture?
Pulled pork is a centerpiece at backyard barbecues, Fourth of July picnics, family reunions, and holiday gatherings such as Thanksgiving or Christmas, where large groups can share the easy‑to‑serve meat.
What makes this Smokey Pulled Pork with Spicy Chipotle Mayonnaise special in American barbecue cuisine?
The combination of a low‑and‑slow smoked paprika rub with a creamy, smoky‑spicy chipotle mayo creates contrasting textures and flavors—sweet, smoky meat balanced by a tangy, peppery sauce—making it stand out among classic dry‑rub or sauce‑only versions.
What authentic ingredients are essential for traditional pulled pork, and what can be substituted?
Traditional pulled pork relies on pork shoulder, salt, pepper, and a sweet‑smoky rub (often brown sugar and paprika). Substitutes include pork loin for a leaner cut, white sugar with molasses for brown sugar, and regular paprika plus liquid smoke for smoked paprika.
What other Southern dishes pair well with this pulled pork and chipotle mayo?
Serve alongside classic sides like coleslaw, baked beans, cornbread, or a fresh cucumber salad. The mayo also works as a spread for pulled‑pork sandwiches with pickles and lettuce.
How does the YouTube channel Dabl specialize in cooking content?
The YouTube channel Dabl focuses on approachable home‑cooking videos, offering step‑by‑step guides for everyday meals, party dishes, and comfort foods with clear visuals and practical tips for home cooks.
What is the cooking philosophy and style of the YouTube channel Dabl?
Dabl emphasizes simple, time‑saving techniques, using readily available ingredients and minimal equipment while still delivering flavorful results, making it ideal for busy families and novice cooks.
What are the most common mistakes to avoid when making this pulled pork?
Common errors include cooking at too high a temperature, which dries the meat; not covering the pork during most of the roast; and shredding the pork before it rests, which can cause juices to escape.
Why does this recipe use a low oven temperature of 140°C instead of a higher heat?
A low temperature gently breaks down collagen over several hours, producing tender, juicy meat that can be easily pulled. Higher heat would cook the exterior too quickly, leaving the interior tough and dry.
Can I make the chipotle mayonnaise ahead of time and how should I store it?
Yes, the chipotle mayo can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator; it will keep well and the flavors will deepen.
Last updated: August 30, 2026
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