BBQ pulled pork sandwich

BBQ pulled pork sandwich

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(34 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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  • 2 onions, sliced



    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


  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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Lefty H8er's picture
Lefty H8er
1st Jun, 2019
This is absolute heaven.
6th Aug, 2018
I cooked this for a large family BBQ, the recipe was very easy to follow and it was a real hit. I’ll definately be making it again
4th Jan, 2018
I have made this several times now. I cannot go to a BBQ without my family requesting that I bring my pulled pork. The butcher suggested that I cook it with the bone in so I gave it a try. This resulted in the meat being so much easier to pull and the meat was so tender and juicy.
joannahobbs1's picture
15th Jul, 2017
This Didn't work. Not sure why.. I've read everyone's positive comments! It came out dry..baked pork. I made extra sauce which helped and everyone enjoyed the flavour, it was just too dry to "pull" maybe needed more liquid than 200 mls
15th Apr, 2017
This is a delicious way to do pulled pork - even without the barbecue at the end. I just popped the meat under the grill for a few minutes before serving it with the sauce. It took the full 15 minutes to reduce the barbecue sauce down to a really tasty, glossy sauce. Served it with a French stick and a variety of other bread rolls.
7th Nov, 2016
Good to feed a crowd. I took the skin off the shoulder first. Then put the seasoned meat, onions, bay leaves, and water into the slow cooker. Cooked all day, low. Made up the barbecued sauce after, with the juices from the slow cooker, smothered the pork in that, and whacked it in the over for 30 minutes. I also then took the opportunity to crackle up the skin to serve alongside the pork in brioche rolls. Perfect Bonfire food.
7th Aug, 2016
Have tried many pulled pork recipes, and this is by far the best (and easiest)
11th Jul, 2016
Recipe is easy to follow and the results are gorgeous. I cooked in a slow cooker all day and finished off under a hot grill. Was beautiful. Will be making again.
14th Jun, 2015
Just made this for dinner tonight. It is absolutely scrummy!! Clean plates all round. The meat was so tender and the sauce lovely (didn't add any bay leaves). After blitzing the sauce I poured it over the meat and returned it to the oven on high for 15 minutes. Served with wraps, green beans, carrots, mash and Jersey Royals. Big thumbs up from me!
26th May, 2015
Made this today with fabulous results. Produces a lovely, tender and moist piece of meat and the bbq sauce was delicious. I didn't do the bbq bit, just shredded the meat once it was cooked. We had them in tortillas, with plenty leftover for lunch tomorrow. Will make again as very easy and uses storecupboard ingredients. I didn't put sauce on crackling, but just mixed half in to the meat then served rest in a bowl for others to drizzle it on themselves. The blackbirds ate the crackling!


21st Jul, 2019
Does anyone know if this is good served cold and can it be frozen?
goodfoodteam's picture
22nd Jul, 2019
Thanks for your question. You can freeze this before finishing it on the barbecue (end of step 2). It's good cold too but we prefer it hot!
4th May, 2018
I notice a few people put it in their slow cooker (SC), presumably with the veg and liquid underneath as the recipe describes? I'd like to know whether to set the SC to low or high and how long for please? I've done it in the oven and it was extremely tasty but the pork was a little hard to pull for me, I wonder if doing it in the slow cooker would make it more pully and would like to give it a try? I'm new to using a slow cooker so the advice would be appreciated. Thank you :)
goodfoodteam's picture
8th May, 2018
Thanks for your question. Check out our slow cooker guide to help you adapt the recipe:
2nd Sep, 2016
My pieces of pork are double the size - do I double the cooking time?
goodfoodteam's picture
8th Sep, 2016
Thanks for your question, we recommend cooking your meat for two hours per kilogram. For more information on how to get the best results, take a look at our pulled pork guide. 
7th May, 2016
How much is 140g of ketchup? Prefer All measurements in tbsp
26th Jul, 2014
I'm just making this and decided to be a little 'off the wall' and add a tbsp of Jack Daniels (other good whiskey is available) Yummy!
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