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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abcdefghijord's picture
14th Jul, 2014
Made this yesterday for a BBQ. Did the oven roasting the day before and finished it off on the BBQ the next day, which I thought was better as it gave the meat time to firm up so it didn't fall to bits on the BBQ. The sauce had a lot of oil in it so I would maybe suggest draining the oil before blitzing with the blender as when the sauce cooled it had white fatty bits in (not pleasant) but the overall flavour was lovely, quite sweet actually. Definitely will make this recipe again, but will drain the oil. Oh and salt is the best friend of the sauce to bring out the flavour, add it in small amounts and keep tasting until the sweet flavour is balanced with the other ingredients.
30th Jun, 2014
this recipe is AMAZING...mi boyfriend and i luved it!! DEFINATLEY making this again
30th Jun, 2014
Great unfussy recipe. Works with belly pork as well, though you will need to remove excess fat in roasting tin before blending sauce. Flavours are nice and subtle and the sauce doesn't leave you with a thirst, like a lot of other recipes online.
tillyfloss80's picture
11th Jun, 2014
So delicious, meat lovely & tender and so easy to do. This is going permanently on the BBQ/Sunday lunch menu. (Didn't finish on BBQ as was raining, just mixed in the sauce once meat shredded.)
19th Apr, 2014
Lovely tender meat with a good flavour - can be cooked slightly longer in the oven without it spoiling. Didn't have mustard power so used turmeric and flavour still good. Didn't put sauce on crackling as this was going to be cut off and served additional sauce separately. Nice to just having one type of meat on the barby.
11th Oct, 2013
I made it tonight, never had pulled pork before and my husband and I loved it! I used another pork cut because here in Italy they use pork shoulder to make cured ham, it was nice and tasty anyway. I'll definitely make it again.
12th Aug, 2013
Made this countless times and it always goes down a storm absolutely beautiful
25th Jul, 2013
Made this for a barbecue, cooked it in the oven the day before and my husband finished it on the coals next day, it was simple enough for him to be sociable and the meat was deliciously tasty and very moist, went down well with everyone from a 2yr old to an 82yr old, a superb recipe
7th Jul, 2013
Delicious Recipe! Followed it to the letter and nobody was disappointed, would definitely do this dish again, the sauce was especially good.
6th Jul, 2013
This recipe was a money saver, mid week the freezer door was left open loads of food defrosted and I had to be in work at 10am. Did a quick prep left it in the oven made the sauce when I got home hey presto a fabulous tea the family really loved it and now they all want to come for a weekend bbq.


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