BBQ pulled pork

BBQ pulled pork

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(22 ratings)

Prep: 10 mins Cook: 5 hrs, 10 mins


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: per serving

  • kcal251
  • fat16g
  • saturates5g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein26g
  • salt0.8g
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  • 2½ kg boneless pork shoulder, skin removed



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp Spanish paprika (pimentón)



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 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


  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.

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Comments, questions and tips

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5th Nov, 2017
Excellent pulled pork .Doesn't last long in my house.
28th Jul, 2017
So easy to do and tasted fantastic- just fell apart when took it out of the oven. Served as nachos with red onion, pork and cheese and put back in oven for five minutes to melt the cheese. Went well with Asian slaw
25th Jul, 2017
It was very easy to make and delicious with the homemade BBQ chipotle sauce and the tangy cabbage slaw recommended with this recipe. Next time I will try to find some liquid smoke to add and figure out the timings better. I made this in the slow cooker, on low for about 8hrs, although I divided this into two sessions because I wasn't able to turn it off at exactly 8 hrs, the only other difference I made was to add water. I am not sure if I got the timing exactly right because it did need a bit of effort to shred, rather than falling to pieces as grahamsusans mentioned in their review below. I think this means the pork would need longer but not really sure as I haven't got the hang of my slow cooker yet.
18th Nov, 2017
Amazon and Waitrose do the liquid smoke
4th Apr, 2017
I've made this many times and it's so easy - you just have to start dinner well in advance or make it the day before, it heats up really well and takes just as good. My only comment is that it says 3tbsp of oil in the ingredients, but only states to use 2tbsp to rub over the pork before sealing. I've assumed that the other 1tbsp of oil is to mix with the spices to rub over the pork before putting in the oven? This seems to make the spice rub much easier to apply (even with the liquid smoke).
18th Mar, 2017
This is a favourite with my boys and me.Never any left.Easy to make.Can't recommend highly enough.
Amy Hitch
9th Oct, 2016
Made this today for my 5 fussy children and they all loved it. Will be a very popular dinner in our house now.
31st May, 2016
I made this for a family gathering last weekend and everyone loved it. Really simple, as long as you have time.
7th Feb, 2016
Got this in the oven ready for Super Bowl 50! Lets hope it tastes as good as it smells!!!
23rd Oct, 2014
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.


Vivianne Yeung
6th Mar, 2019
Do you advise this recipe with beef instead of pork? If yes, which part o beef you recommend? thanks in advancei
goodfoodteam's picture
11th Mar, 2019
Thanks for your question. If you want a 'pulled beef', why not have a go at our firecracker beef brisket. You can use this to fill burger buns.
25th Jul, 2018
Can this be cooked in the pressure cooker? If so how much liquid and for how much time would you recommend?
goodfoodteam's picture
26th Jul, 2018
Thanks for your question. We haven't tested this in a pressure cooker. We'd recommend referring to the manual for tips on how to adapt the recipe.
28th May, 2016
I want to make this ahead. How would it be best to reheat it?
25th Apr, 2016
I can honestly say being from Oklahoma I have never used paprika or mustard powder in my Pulled Pork, but if it works then use it. If you have bottled Barbeque Sauce use that over any ingredient - just make sure to use onions and fresh garlic or garlic salt, whichever you have. Cole slaw is a must with a pulled pork sandwich as is baked beans, which you can use the liquid smoke in as well.
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