BBQ pulled pork

BBQ pulled pork

  • 1
  • 2
  • 3
  • 4
  • 5
(10 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 bun (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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
23rd Oct, 2014
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 t...
5th Sep, 2014
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.
7th Aug, 2014
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!
6th Jan, 2017
Hi! Can I ask how you made this in your slow cooker? Did you add any liquid? And did you do it for the same amount of time as the recipe says? Thanks.l
17th Jun, 2015
Hi, what liquid did you add to do it in a slow cooker?
28th Jul, 2014
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.


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.
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.