In the Czech kitchen: Easy pulled pork for Father's Day

Treat dad to a simple and succulent meat recipe that's great for sandwiches or even with a crusty slice of of bread.


Written by Ambiente Published on 15.06.2024 13:00:00 (updated on 11.07.2024) Reading time: 2 minutes

Father’s Day is June 16, and if you need a last-minute alternative to a complicated Sunday dinner, shred expectations and kitchen time with a batch of pulled pork (trhané maso) made from the Czech přeštice pig. Martin Zavoďan, head chef at Naše Maso butcher shop in Prague, has shared his secret recipe for easy overnight pulled pork with us.

The process is straightforward. What matters most is using a fattier piece of meat so it doesn’t dry out. Why přeštice? The Czech breed of pig ensures the most succulent result, as it naturally has more fat in the muscle. "This breed lends itself to a long cooking process, gradually releasing the muscle’s flavorful fat. This makes the result juicy, tender, and flavorful," says Zavoďan.

Pulled pork (trhané maso)


  • 600 g boneless pork knuckle (ham hock)
  • 100 g rub (seasoning mix)*
  • 3 cloves of garlic
  • 50 ml of oil
  • 12 g salt
  • 150 ml BBQ sauce
  • Water or stock to baste the meat
  • *Seasoning mix (40 g red pepper, 40 g smoked paprika, 10 g black pepper, 10 g oregano, 10 g ground coriander

Chef's tip: At Naše Maso, the knuckle is baked overnight at a temperature of 90 to 95°C, creating a pork confit in its own fat without the risk of drying out.


  • 1.Add the pork knuckles to a sealable container and rub with the spice mixture. Add finely chopped garlic, salt, and oil. Mix everything thoroughly and refrigerate overnight. (If you buy the meat at Naše Maso, the chefs will slice and pack the meat for you to use at home.)
  • 2.Heat a pan and sear the pork knees the following day. You can also grill the meat.
  • 3.Preheat the oven to 170°C. Place the cooked meat in a baking dish, cover with a bit of water (or stock), and bake for 2.5 hours. The resulting meat should be very tender.
  • 4.When the meat is done, pour the fat into a bowl and shred it with two forks. Add the warmed BBQ sauce into the still-hot strands and serve.
  • 5.Serve accompanied by good bread or make pulled pork sandwiches served with smoked mayonnaise and kimchi (or coleslaw) in a burger bun.

In the Czech Kitchen is a weekly column written in cooperation with Ambiente’s culinary experts. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and contributed to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at

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