BBQ pulled pork sandwich

BBQ pulled pork sandwich

  • 1
  • 2
  • 3
  • 4
  • 5
(33 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 onions, sliced
    Onion

    Onion

    un-yun

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

  • 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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3874helen
3rd Jan, 2015
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
20th Sep, 2014
5.05
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
21st Aug, 2014
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. IT HAS PRINTED ALL THE COMMENTS EVERY BIT. 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
28th Aug, 2016
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
25th Jul, 2015
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
26th May, 2015
5.05
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
1st Mar, 2015
Or you could just copy and past to a blank page for printing.
ledge320
19th Nov, 2014
wow - get some real problems!!
aquiela
6th Sep, 2014
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
26th Aug, 2014
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?