BBQ pulled pork
Slow-roasted, tangy-sweet pulled pork with sticky BBQ sauce — perfect for buns, sandwiches or a relaxed weekend feast.
Make a proper party-centrepiece: low-and-slow BBQ pulled pork with a sticky, tangy sauce. It’s forgiving to make and rewards patience with melt-in-the-mouth strands of pork.
This roast works brilliantly for buns, loaded fries or a sharing platter. Do most of the work in the oven, then finish on the hob in a sticky sauce for proper barbecue flavour without needing a smoker.
Ingredients
- 1.8 kg pork shoulder, boneless
- 80 g dark brown sugar — used in rub and sauce
- 30 ml sweet smoked paprika
- 15 ml chilli powder
- 5 ml ground cumin
- 15 ml garlic powder
- 15 ml onion powder
- 5 ml mustard powder
- 10 ml sea salt
- 5 ml black pepper — freshly ground is best
- 15 ml vegetable oil
- 300 ml apple juice — for braising liquid
- 100 ml apple cider vinegar — for braising liquid and balance
- 100 ml water — to loosen braising liquid if needed
- 200 g ketchup — base for the sticky sauce
- 15 ml Worcestershire sauce
- 25 g honey
- 2 spring onions — finely sliced, to garnish
Equipment
- roasting tray
- meat thermometer
- large frying pan
- large heavy-based saucepan
- kitchen foil
Instructions
Mix the dry rub in a bowl: combine dark brown sugar, sweet smoked paprika, chilli powder, ground cumin, garlic powder, onion powder, mustard powder, sea salt and black pepper.
Rub the pork shoulder all over with the vegetable oil, then press the dry rub into the meat so it has an even coating.
Place the rubbed pork in a dish, cover and chill in the fridge to rest the rub into the meat.
Preheat the oven to 140°C fan/160°C conventional.
Heat a large frying pan until very hot. Add a little vegetable oil and sear the pork on all sides for about 4–6 minutes per side until golden-brown.
Transfer the pork to a roasting tray. Pour in the apple juice, apple cider vinegar and water around the meat (not over the rub). Cover the tray tightly with foil.
Roast in the preheated oven for 6 hours (360 minutes) until the meat is falling-apart tender. Check once at around 4 hours to top up liquid if it has almost evaporated.
Remove the tray from the oven and carefully lift the foil. Check tenderness and internal temperature.
Tent the pork with foil and leave to rest for 20 minutes so juices redistribute.
Use two forks to shred the pork directly in the tray, pulling the meat into long strands. Spoon and reserve about 200–250 ml of the cooking juices for the sauce.
Make the BBQ sauce: in a saucepan combine the reserved braising juices (about 200–250 ml) with ketchup, dark brown sugar, Worcestershire sauce, honey and an extra pinch of sweet smoked paprika. Bring to a gentle simmer and cook for 5 minutes to thicken slightly.
Return the shredded pork to the roasting tray, pour over the hot BBQ sauce and toss to coat. Warm together on the hob for 3 minutes so the meat soaks up the sauce.
Scatter the sliced spring onions over the pulled pork and serve straight away — brilliant in brioche buns, with slaw or on a platter for sharing.
Tips
- If short on time you can do the whole thing in a slow cooker on low for 8 hours — sear first for extra colour.
- Reserve extra braising liquid before you mix the sauce; you can always thin the sauce but you can’t thicken it easily once it’s too dry.
- For even better flavour, make the rub and leave the pork overnight — the long rest helps the spices penetrate.
- Use a meat thermometer to check doneness — 90–95°C in the centre is ideal for pull-apart pork.
- Leftovers keep well in the fridge for 3–4 days or freeze in portions for up to 3 months.
Substitutions
pork shoulder, boneless → pork collar, boneless, same weight
Stays closeapple juice → lager or cola, same volume
Noticeably differenthoney → maple syrup, same weight
Noticeably differentoven method → slow cooker on low for 8 hours (sear first)
Stays close
Nutrition
Per serving · estimated
- 820
- Calories
- 50 g
- Protein
- 16 g
- Carbs
- 63 g
- Fat
- 1 g
- Fibre
- 12 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I make this in a slow cooker instead of the oven?
Yes — after searing, transfer to a slow cooker with the liquids and cook on low for about 8 hours until fork-tender.
How do I know the pork is ready to pull?
You want it very tender: a meat thermometer reading about 90–95°C in the thickest part or when a fork pulls strands away easily.
Can I use a different cut of pork?
Pork collar is the best substitute and gives similar results. Leaner cuts will dry out and won’t shred as well.
How should I store leftovers?
Cool quickly, refrigerate in an airtight container for up to 4 days or freeze in portions for up to 3 months. Reheat gently in the oven or on the hob with a splash of water.
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