Barbecue Pulled Pork

pulled pork in a bread roll

For those weekends when you want that delicious barbecue taste but the weather just isn’t playing ball, try rustling up some tasty barbecue pulled pork. It’s easy to make and the long slow cooking time means that you can savour the delicious cooking smells for hours. Our recipe calls for pork shoulder, a fully flavoured cut that almost melts when cooked properly. This is a fabulous treat for all the family.



2 kg pork shoulder joint, skin removed

3 tbsp olive oil

2 tsp smoked paprika

1 tsp garlic salt

2 tsp mustard powder

1 tsp onion salt

1 tsp ground black pepper

4 tbsp barbecue sauce

For serving

Bread rolls, crusty baguettes, brioche buns, or tortilla wraps


Barbecue sauce

Sliced pickled gherkins



Preheat the oven to 150C or 130C fan. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.

Place the meat on a wire rack in a roasting tin. Mix the remaining olive oil, smoked paprika, mustard powder, garlic and onion salt, and black pepper. Brush all over the meat.

Add 1 cup of water to the roasting tin, cover tightly with foil and cook for 5 hours.

Remove from the oven and check for doneness. The meat should be falling apart.

Drain the juices from the meat into a measuring jug. Leave to settle and then skim off the fat.

Shred the pork using 2 forks.

Mix together 4 tbsp of barbecue sauce with 125 ml of juices, and add to the shredded pork.

Your barbecue flavour pulled pork can either be kept warm, or allowed to cool and reheated.

When ready to serve, fill bread rolls with pulled pork, coleslaw, pickles, and a spoonful of barbecue sauce. Or, for more fun, lay out the ingredients, and let people do their own assembly.

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