Pulled pork with white bread rolls

Pulled pork

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(60 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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  • 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…

  • boneless shoulder of pork (about 2½ kg)



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

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


  1. Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.

  2. Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.

  3. 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.

  4. Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

  5. 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.

  6. Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

  7. Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

  8. Serve in soft white rolls with coleslaw 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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Siobhan Goss's picture
Siobhan Goss
24th Jun, 2020
So easy to cook with fantastic results every time. A summer staple in our house and a great dish to bring to a BBQ.
17th May, 2020
This is absolutely delicious!! Cooked it exactly as described. Left it the full 8 hours. Will definitely make this again!
Stephen Wright's picture
Stephen Wright
25th Sep, 2019
I tried this recipe for a family bbq. We did this with 2kg of shoulder pork and I cant tell you enough how well this went down. The family loved it! I served it with home made coleslaw too with parsley from the garden. Great recipe thank you Emma!
23rd Jun, 2018
Great recipe & very simple, but the cooking time of '4-8 hours' isn't at all helpful; I had a 1.8kg piece of pork in the oven for 5 hours, and by that time it was nowhere near 'pullable' - as a previous poster has noted, you just have nicely roasted pork; the recipe needs the full 8 hours to get to the correct texture, so the timing should be updated.
18th Jan, 2018
Did the 'rub' as per recipe and left pork in fridge overnight. Cooked in my slow cooker on low with a good glug of cider. Meat so juicy it fell apart perfectly into 'pulled' size pieces. Cooked juices down a little, added BBQ sauce and drizzled over pork, then into oven to heat through. Perfect with home made potato wedges, tiger buns, salad and slaw. This was a good mid week treat and could easily spruced up for a dinner. Yum, thank you (",)
7th Jan, 2018
This was really nice and worked well. I had to serve up after 4 hours, since I had hungry children, and at that point it was nicely cooked roast pork. I cut it in half, served up some which was nice, and put the rest back in for another 3 hours, by which time it was easily pulled apart. We just had generic roast stuff with it - potatoes, parsnips, veg and the bbq gravy as advertised.
3rd Dec, 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:)) ****update! Made this again today, forgot cider, used a carton in orange juice! AMAZING! No vinegar taste:)****
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 !
27th Jun, 2020
What is the best way to reheat this if making a day ahead please?
lulu_grimes's picture
29th Jun, 2020
Hi, Assuming you have chilled it in the dish you have made it in, reheat the oven and put the pork back in to reheat slowly until it is very hot. It won't spoil as long as you keep the moisture in. If you've transferred it to a container then put it back in the dish first, Lulu
20th Dec, 2019
Can I get away with using a leg if pork instead of shoulder? I know it’s not ideal but will it pretty much work? Thanks
lulu_grimes's picture
23rd Dec, 2019
Hello, Yes you can, the cooking time is slow so it should work, though it may take the full amount of time depending on the size of the leg.
Team Fergus
20th Jul, 2019
Can cider be changed for apple juice?
goodfoodteam's picture
22nd Jul, 2019
Thanks for your question. Apple juice, even the unsweetened variety, is sweeter than cider and therefore does not make a great substitute. Take a look at our pulled pork recipe collection for a variety of recipes that don't include cider: https://www.bbcgoodfood.com/recipes/collection/pulled-pork
28th Mar, 2018
Cannot buy shoulder of pork with the skin on here in Spain!! Or any cut of pork :( !! Will the recipe work without the skin??
goodfoodteam's picture
1st Apr, 2018
Thanks for your question. It's fine to use skinless if that's all you can get hold of.
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.
Melody Lyndon-Stanford's picture
Melody Lyndon-S...
6th Jul, 2020
I made this in the slow cooker. Removed string and excess fat before cooking. Added tablespoon of mustard. Disposed of Cider/juice after cooking, shredded pork and added BBQ sauce. Delicious!
21st Jun, 2020
Longer the better on cooking times. After 8 hours the meat was amazing. With 2 hours to go, i poured off 2/3'rds of the liquid into a jug... let it cool, put it in the freezer, and scraped the solidified fat off the top. Then reheated the remaining liquid, for an intense, fat free, gravy to pour over.
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