BBQ pulled pork sandwich

BBQ pulled pork sandwich

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(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
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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.

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Comments, questions and tips

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rosyrous
7th Sep, 2012
4.05
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.
nemoruss
30th Aug, 2012
5.05
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.
chocolatemonkeybear
5th Aug, 2012
5.05
Supremely easy, very tasty and impressed our American visitors
katherinestott
31st Jul, 2012
5.05
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.
susiebrown
22nd Jul, 2012
5.05
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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