Pulled pork

Pulled pork

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(4 ratings)

Prep: 15 mins Cook: 4 hrs - 8 hrs


Serves 12

The easiest pulled pork recipe you'll ever use. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result

Nutrition and extra info

  • once cooked and pulled

Nutrition: per serving

  • kcal383
  • fat24g
  • saturates8g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein38g
  • salt0.8g
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  • boneless shoulder of pork (about 2½ kg)



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

  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp pepper



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tsp brown sugar
  • 1 tsp salt
  • 2 medium mugfuls of cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • a mugful of a good smoky barbecue sauce
  • soft white rolls
  • coleslaw (see 'Goes well with…' below)


  1. Buy a large boneless shoulder of pork (2.5kg or so). Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the pork. 

  2. Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider. Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.

  3. Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole. Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.

  4. Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping. Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

  5. Serve in soft white rolls with some coleslaw (see 'Goes well with…' below) and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.

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Comments, questions and tips

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21st Oct, 2017
As a previous comment, there was a lot of liquid! I removed a full mug of fat and removed half a mug of juices, leaving half a mug. I found it a little vinegary (reason for 4stars) after adding the BBQ sauce so added a squeeze of syrup. Stirred the shredded meat through and left it to rest. End result...delicious:))
14th Jul, 2017
Really good. Got lots compliments. So easy. Just put it in the oven in the morning, clean the house and ready by time guests arrived. We cooked it for 8 hours and served in brioche bun with coleslaw, corn on the cob and salad.
25th May, 2017
Absolutely gorgeous!!
1st May, 2017
Made this for dinner yesterday. Used a bottle of dry cider, just over 2 kg shoulder and cooked it for 5 hrs. Thought there was too much liquid after cooking so removed half before adding the bbq sauce and shredded meat back in but added almost all of the other half back in ! It was delicious, lovely and moist. Served in brioche buns with coleslaw and lots of black pepper. Yum !
18th Oct, 2017
Would this recipe work in a slow cooker?! Sounds delish!!!
goodfoodteam's picture
20th Oct, 2017
Thanks for your question. We have a pulled pork recipe that has been tested for the slow cooker. Take a look at it here: https://www.bbcgoodfood.com/recipes/slow-cooker-pulled-pork You could either try that or adapt this one, using the other as inspiration.
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