BBQ pulled pork sandwich

BBQ pulled pork sandwich

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(21 ratings)


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Cooking time

Prep: 25 mins Cook: 4 hrs, 30 mins

Skill level

Moderately easy


Serves 8

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

Nutrition and extra info

Additional info

  • Freeze before finishing on the bbq
Nutrition info

Nutrition per serving

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  • 2 onions, sliced
  • 3 bay leaves
  • 1 tbsp each mustard powder and smoked paprika
  • 1½ -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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  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.

Recipe from Good Food magazine, July 2012

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3874helen's picture

I've cooked this quite a few times now in the oven, we absolutely love it. We have it normally in fajitas rather than just sandwiches. Gorgeous!!

123shaz's picture
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Love this recipe .... i make a few adjustments tho .... i follow step 1 but i put my pork on top of a lot of root veggies , potatoes and onions .....When cooked i take off the crackling and about a third of the meat from each side for sunday dinner , the middle part i use for step 2 ... mmmmm bbq pork , i do it in oven usually tho , not always good weather for bbq ..... I also keep everything in the roasting tin for a really delicious gravy .....

clarecomrie's picture

I cannot tell you how angry I am.
I have repeatedly complained about the format of your recipes & the way they print.
You say you "are looking into it".
you have said this now for a year.
I have just printed the above recipe, it has taked ELEVEN PAGES.
You are absolutely hopeless.
I am speechless with rage.
I know I am not alone on this. Perhaps you'd like to compensate both me & the rainforests.

tazvic21's picture

Or you could just copy and past to a blank page for printing.

ledge320's picture

wow - get some real problems!!

aquiela's picture

Perhaps you are simply printing directly from the recipe page itself?? Ctrl + P or clicking your browser's Print button will print EVERYTHING on the page and use a shedload of paper.

I have just tested this by clicking the Print button at the top of the page (to the right of 'Save to my Good Food +') and it's come up with a TWO page print out. NOT eleven.

Works perfectly for me - it's not Good Food's fault as it is clearly working fine. Try it.

jwjhjunk's picture

Calm down - as someone who just used the print function and used a total of 2 pages, I can assure it's definitely something you're doing wrong and not the website's fault.

Maybe next time try using some common sense by copying and pasting into a word document instead of whining and trying to make other people miserable.

abcdefghijord's picture
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Made this yesterday for a BBQ. Did the oven roasting the day before and finished it off on the BBQ the next day, which I thought was better as it gave the meat time to firm up so it didn't fall to bits on the BBQ. The sauce had a lot of oil in it so I would maybe suggest draining the oil before blitzing with the blender as when the sauce cooled it had white fatty bits in (not pleasant) but the overall flavour was lovely, quite sweet actually. Definitely will make this recipe again, but will drain the oil. Oh and salt is the best friend of the sauce to bring out the flavour, add it in small amounts and keep tasting until the sweet flavour is balanced with the other ingredients.

aboogie's picture

this recipe is AMAZING...mi boyfriend and i luved it!!
DEFINATLEY making this again

nimblefingers's picture

Great unfussy recipe. Works with belly pork as well, though you will need to remove excess fat in roasting tin before blending sauce. Flavours are nice and subtle and the sauce doesn't leave you with a thirst, like a lot of other recipes online.

tillyfloss80's picture
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So delicious, meat lovely & tender and so easy to do. This is going permanently on the BBQ/Sunday lunch menu.
(Didn't finish on BBQ as was raining, just mixed in the sauce once meat shredded.)

Hogan's picture
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Lovely tender meat with a good flavour - can be cooked slightly longer in the oven without it spoiling. Didn't have mustard power so used turmeric and flavour still good. Didn't put sauce on crackling as this was going to be cut off and served additional sauce separately. Nice to just having one type of meat on the barby.

anatroccolo's picture

I made it tonight, never had pulled pork before and my husband and I loved it! I used another pork cut because here in Italy they use pork shoulder to make cured ham, it was nice and tasty anyway. I'll definitely make it again.

nichamster's picture

Made this countless times and it always goes down a storm absolutely beautiful

weezie's picture

Made this for a barbecue, cooked it in the oven the day before and my husband finished it on the coals next day, it was simple enough for him to be sociable and the meat was deliciously tasty and very moist, went down well with everyone from a 2yr old to an 82yr old, a superb recipe

amcelhinney's picture

Delicious Recipe! Followed it to the letter and nobody was disappointed, would definitely do this dish again, the sauce was especially good.

laney's picture

This recipe was a money saver, mid week the freezer door was left open loads of food defrosted and I had to be in work at 10am. Did a quick prep left it in the oven made the sauce when I got home hey presto a fabulous tea the family really loved it and now they all want to come for a weekend bbq.

stokel008's picture
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Cooked this on slow cooker instead of bbq was nice if a tad dry

crap-bag's picture
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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!

jennimoo's picture

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.