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BBQ Pulled Pork

Prep Time:

10 mins

Cook Time:

5 hours 10 mins


Enough for 16 Buns



About the Recipe


  • 2 ½kg boneless Pork Shoulder

  • 3 tbsp olive oil

  • 2 tsp Spanish paprika

  • 2 tsp mustard powder

  • 1 tsp garlic salt

  • 1 tsp onion salt

  • 1 tbsp liquid smoke (optional)

To Serve

  • 16 brioche buns

  • Tangy cabbage slaw, homemade chipotle molasses BBQ sauce and sweet-and-sour pickled cucumbers from a jar, sliced


  • STEP 1: Heat oven to 150C/130C fan/gas 2. 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.

  • STEP 2: Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.

  • STEP 3: Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.

  • STEP 4: Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.

  • STEP 5: Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.

  • STEP 6: To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

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