BBQ pulled pork sandwich

BBQ pulled pork sandwich

Slow cook pork shoulder for four hours in the oven to tenderise then finish on a BBQ. Serve with a thick, tangy sauce

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 4 hrs 30 mins

Freezable

FREEZE before finishing on the BBQ

Method

  1. Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead - simply cover the tray in foil and chill until ready to barbecue.
  2. Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.
  3. Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.
  4. Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.

PER SERVING

520 kcalories, protein 49g, carbohydrate 15g, fat 29 g, saturated fat 10g, fibre 1g, sugar 14g, salt 1,1 g

Recipe from Good Food magazine, July 2012.

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Latest comments and suggestions

  • Binder photo susiebrown

    22 July 2012

    susiebrown rated and commented on this recipe

    5 stars

    Have done another pulled pork recipe before, this one much simpler and excellent result. I cook it in My slow cooker the day before but make the sauce and trim the pork and BBQ the next day. Made again yesterday, weather not suitable for BBQ so heated again in a hot oven before pulling. Family love this! Daughters in law ask for recipe but not sure I want to share just yet!

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  • Binder photo Katherine

    31 July 2012

    Katherine rated and commented on this recipe

    5 stars

    I was initially put off this recipe as I am not a big fan of BBQ sauce however I decided to give it a go and I am so glad I did! The sauce was rich in flavour and more like a strong gravy with a bit of a kick and the meat was melt in the mouth. I would recommend this recipe to anyone.

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  • Binder photo chocolatemonkeybear

    05 August 2012

    chocolatemonkeybear rated and commented on this recipe

    5 stars

    Supremely easy, very tasty and impressed our American visitors

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  • Binder photo ach

    06 August 2012

    ach rated this recipe

    5 stars

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  • Binder photo Nemoruss

    30 August 2012

    Nemoruss rated and commented on this recipe

    5 stars

    Tried this recipe last night for dinner party it was really good. My guests were very impressed, sauce sets the pork off beautifully. My husband said it is one of his favourite dishes. As it was a dinner party I served it with mashed sweet potato and roasted vegetables. Charing it out BBQ finished it off very nicely. Pork pulled well on the outside but going towards the middle it didn't so for this reason next time I will cook for 5 hours.

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  • Binder photo rosy

    07 September 2012

    rosy rated and commented on this recipe

    4 stars

    i cooked this today and it was quite tasty, i only added 2tbsp of sugar and i thought it was a bit too sweet, next time i will add only 1.

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  • Binder photo star

    27 September 2012

    star rated and commented on this recipe

    4 stars

    Cooked in slow cooker all day. Was so tender. Cooked under the grill once I got home from work. Had it in cobbs served with wedges. I didn't realise that Dark Brown Sugar was different to light brown sugar which I didn't have and ended up using Light Muscovado instead. Will defo make again and will try with the right sugar as it will probs taste much richer. Easy meal perfect for a fri night infront of the TV :-)

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  • Binder photo Arsenal_Al

    02 October 2012

    Arsenal_Al rated and commented on this recipe

    5 stars

    made for my mates this weekend - well nice. i didnt have a blender but made the sauce with the slices of onion in for people to add on top of the sandwiches and went down amazingly then all got finished off when we got home from the pub. great recipe and a cheap way to feed a crowd of lads.

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  • Binder photo Little Al

    16 December 2012

    Little Al rated and commented on this recipe

    5 stars

    Delicious and fairly easy as I am not an expert in the kitchen.

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  • Binder photo Paula Fletcher

    04 January 2013

    Paula Fletcher rated and commented on this recipe

    5 stars

    This tasted really really nice. I left it in the slow cooker all night and most of the following day...yummie!

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  • Binder photo Paula Fletcher

    13 January 2013

    Paula Fletcher commented on this recipe

    Used whole grain mustard instead of mustard powder. Lovely! Served on baked ciabatta with rocket salad and coleslaw.

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  • Binder photo Clairski90

    20 January 2013

    Clairski90 commented on this recipe

    I don't really like pork and made this for my family, it went down a treat, I even tried it myself amazing!!!! I will definitely make this again, maybe change the mustard for whole grain like someone has suggested xx

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  • Binder photo Lorriloo

    31 January 2013

    Lorriloo rated and commented on this recipe

    5 stars

    I already have some slow cooked pork left over and wanted something different to do with it. I made the sauce and covered my left overs popped it in a covered overproof dish with a splash of water at 150 and left it to moisten up. Served with mash and spicy beans. It was beautiful!

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  • Binder photo jennimoo

    10 February 2013

    jennimoo commented on this recipe

    This is fabulous. Cooked the pork and onions in the slow cooker all day then made the sauce as it says. I did drizzle on sauce a blow torch it a bit but it would have been good without.

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  • Binder photo Jay

    11 March 2013

    Jay rated and commented on this recipe

    5 stars

    Delicious! I slow roasted the joint for 5.5 hours at 130 fan oven as my joint was 4.5lbs. The next day it was grilled for 15 mins each side on high, thought it had gone wrong as the crackling all burnt and it didnt look good at all. But once this was removed the meat underneath was delish. The sauce was like nothing i have ever made before - divine!

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  • Binder photo Evie

    23 April 2013

    Evie rated and commented on this recipe

    4 stars

    Cooked this on slow cooker instead of bbq was nice if a tad dry

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 4 hrs 30 mins

Freezable

FREEZE before finishing on the BBQ

Ingredients

  • 2 onions , sliced
  • 3 bay leaves
  • 1 tbsp each mustard powder and smoked paprika
  • 1.5-2kg/3lb 5oz-4lb 8oz) pork shoulder , boned with rind attached and tied (ask your butcher to do this)
  • 140g tomato ketchup
  • 4 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 3 tbsp soft dark brown sugar
  • 2 French stick , sliced into rolls, and coleslaw, to serve
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PER SERVING

520 kcalories, protein 49g, carbohydrate 15g, fat 29 g, saturated fat 10g, fibre 1g, sugar 14g, salt 1,1 g

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