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BBQ pulled pork

BBQ pulled pork

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal251
fat16g
saturates5g
carbs0g
sugars0g
fibre0g
protein26g
salt0.8g
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Ingredients

  • 2 ½kg 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.

  • STEP 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.

  • STEP 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 TIPS
LIQUID SMOKE
If you want to add slow-cooked American barbecue flavour to your food, but don’t have time for hours of smoking, this is just the ticket. Liquid smoke is essentially flavoured wood smoke that has been distilled into a liquid. Various types of wood are smoked to produce  different flavours, including the popular hickory or more obscure apple & mesquite. Add a dash to marinades, stews, sauces and salad dressings, or simply brush over food before cooking.

Goes well with

Recipe from Good Food magazine, June 2014

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A star rating of 5 out of 5.23 ratings
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