BBQ pulled pork sandwich

BBQ pulled pork sandwich

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(26 ratings)

Prep: 25 mins Cook: 4 hrs, 30 mins

More effort

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

  • Freeze before finishing on the bbq

Nutrition: per serving

  • kcal520
  • fat29g
  • saturates10g
  • carbs15g
  • sugars14g
  • fibre1g
  • protein49g
  • salt1.1g
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  • 2 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 bay leaf
  • 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


  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.

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Comments (40)

Judrop23's picture

Good to feed a crowd. I took the skin off the shoulder first. Then put the seasoned meat, onions, bay leaves, and water into the slow cooker. Cooked all day, low. Made up the barbecued sauce after, with the juices from the slow cooker, smothered the pork in that, and whacked it in the over for 30 minutes. I also then took the opportunity to crackle up the skin to serve alongside the pork in brioche rolls. Perfect Bonfire food.

dylanski's picture

Have tried many pulled pork recipes, and this is by far the best (and easiest)

kayclemwistow's picture

Recipe is easy to follow and the results are gorgeous.
I cooked in a slow cooker all day and finished off under a hot grill. Was beautiful. Will be making again.

lesley1142's picture

Just made this for dinner tonight. It is absolutely scrummy!! Clean plates all round. The meat was so tender and the sauce lovely (didn't add any bay leaves). After blitzing the sauce I poured it over the meat and returned it to the oven on high for 15 minutes. Served with wraps, green beans, carrots, mash and Jersey Royals. Big thumbs up from me!

queenbubblemummy's picture

Made this today with fabulous results. Produces a lovely, tender and moist piece of meat and the bbq sauce was delicious. I didn't do the bbq bit, just shredded the meat once it was cooked. We had them in tortillas, with plenty leftover for lunch tomorrow. Will make again as very easy and uses storecupboard ingredients.
I didn't put sauce on crackling, but just mixed half in to the meat then served rest in a bowl for others to drizzle it on themselves. The blackbirds ate the crackling!

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

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.

jabberwocky87's picture

There are people dying of hunger around the world and you're "speechless with rage" because you can't print a free recipe? What planet are you on?
Get a life.

KasiaNott's picture

Hi perhaps it would help if while you can see recipe on screen just screenshot it and paste into "Microsoft word" or "paint" and after saving it you can print it. Or highlight the recipe and with right button copy it and then paste it into notes, save it and print it ;)

queenbubblemummy's picture

When you press print, go on to print preview and then on the left handside there is a box in to which to can type which pages you want it to print. The recipes usually print on 2 pages. I always print out my fav recipes and only once made the mistake of printing out comments (luckily there weren't many!). Get someone to show you if you're not sure. It will be useful for other websites not just this one.

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

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

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

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.


Questions (3)

speechiemum's picture

My pieces of pork are double the size - do I double the cooking time?

goodfoodteam's picture

Thanks for your question, we recommend cooking your meat for two hours per kilogram. For more information on how to get the best results, take a look at our pulled pork guide.


fionabard's picture

How much is 140g of ketchup? Prefer All measurements in tbsp

Tips (1)

Francesmalone1's picture

I'm just making this and decided to be a little 'off the wall' and add a tbsp of Jack Daniels (other good whiskey is available) Yummy!