BBQ pulled pork

BBQ pulled pork

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 5 hrs, 10 mins

Skill level

Easy

Servings

Makes enough for 16 buns with leftovers

An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
251
protein
26g
carbs
0g
fat
16g
saturates
5g
fibre
0g
sugar
0g
salt
0.8g

Ingredients

  • 2½ kg boneless pork shoulder, skin removed
  • 3 tbsp olive oil
  • 2 tsp Spanish paprika (pimentón)
  • 2 tsp mustard powder
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tbsp liquid smoke (optional, see tip, below)

To serve

  • 16 brioche buns (see 'goes well with')
  • Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

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Method

  1. Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
  2. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
  3. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
  4. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
  5. Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
  6. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

Recipe from Good Food magazine, July 2014

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Comments

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debbie31's picture
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Forget to say I love your website and wouldn't manage a made from fresh meal every night with such ease without it. Well done Good Food and keep up the good work.

debbie31's picture
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Made this a while ago for my meat eating family and they loved it. Very easy just read before you start out as it takes a long time. Brilliant to give you time with the family while it slowly cooks away and gives out a lovely aroma of cooking Pork. We were all hungry when it was ready and everyone enjoyed it. Will make it again and again as it was all so easy.

don't trust a thin chef's picture

Why, when the recipies on this website are generally so good, is the website a prime canditate for the worst website ever? Recipe name doesn't appear on the page and it is impossible to print. Come on BBC Good Food.

grahamsusans's picture
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Tried this for the first time last night! Amazing!! I cooked it In a slow cooker instead of the oven and it just fell to pieces, really easy to make too. Put it onto nachos as a restaurant near us serves it like this, it was very nice just as good as the restaurant!

fmcquarrie's picture

I have made this twice and is very easy and tasty, the second time I started the night before and after brushing on the marinade marinated it over night , worked brilliantly.

katycooks's picture
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This is really easy to do (and the pork shoulder is very inexpensive). The pork was absolutely delicious and so was the slaw. (I bought brioche buns so can't comment on that aspect).

stesar's picture

I'm making this now & it smells lovely. Hope it taste just as good!

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