This BBQ pulled pork recipe is everything you want from slow-cooked comfort food - succulent pork that's cooked until it's melt-in-the-mouth tender, then shredded and coated in a rich, smoky barbecue sauce. Whether you're feeding a crowd, preparing meals for the week or planning a summer barbecue, this recipe is guaranteed to become a favourite.
The secret to exceptional pulled pork is choosing the right cut of meat. Pork shoulder contains enough fat and connective tissue to stay moist throughout the long cooking process. As it cooks slowly, the collagen breaks down into gelatin, giving the pork its signature juicy texture that's perfect for shredding.
A homemade barbecue seasoning and sauce add layers of flavour. Smoked paprika, mustard powder, salt and black pepper create a balanced dry rub, while a homemade barbecue sauce of tomato ketchup, red wine vinegar, Worcestershire sauce and dark brown sugar provides sweetness, tang and depth. As the pork cooks the dry rub flavours infuse the meat and the delicious sauce coats every strand once it's been shredded.
One of the best things about BBQ pulled pork is its versatility. Serve it piled into soft brioche burger buns with crunchy coleslaw for a classic pulled pork sandwich, spoon it over loaded fries, tuck it into tacos with fresh salsa, or use it as a topping for baked potatoes or pizzas. It also works brilliantly in wraps, quesadillas, rice bowls and even breakfast hash with fried eggs.
Because it freezes so well, BBQ pulled pork is an excellent meal prep recipe. Freeze individual portions with some of the sauce for quick lunches or easy family dinners whenever you need them.
The original recipe is a James Martin one that David found on the BBC Good Food website.
Tips
- Optional variations:
- Spicy BBQ pulled pork - add chipotle paste, cayenne pepper or chilli flakes to the sauce.
- Honey BBQ - add honey to the BBQ sauce for a sweeter glaze.
- Bourbon BBQ - add a splash of bourbon to the sauce.
- Korean-inspired pulled pork - mix in gochujang and sesame oil.
- Mexican pulled pork - season with cumin, oregano and chipotle chilli powder.
- Apple cider pulled pork - cook the pork with apple juice or cider for added sweetness, instead of the water.
- Smoky chipotle version - use chipotle paste for a deep smoky heat.
Frequently Asked Questions
Pork shoulder is ideal because its fat and connective tissue break down during slow cooking, producing juicy, tender meat that's easy to shred.
Yes - a slow cooker is one of the easiest and most reliable ways to achieve tender pulled pork with very little hands-on time.
Yes - slow roasting at a low temperature produces excellent results and allows the meat to develop rich flavour.
Yes - store it in portions with some of the cooking juices for up to 3 months.
Keep some of the cooking liquid, don't overcook lean cuts, and mix the shredded pork back into the juices before serving.
Store in the fridge for up to 4 days in an airtight container.
Yes - the flavour often improves the next day after the sauce has had time to develop.
A smoky tomato-based sauce works beautifully, but you can also use mustard-based or vinegar-based sauces depending on your preferred style.
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How to make this BBQ Pulled Pork
Ingredients
- 2 onions (approx. 240g), sliced
- 3 bay leaves
- 1 tbsp mustard powder
- 1 tbsp smoked paprika
- 1 tsp freshly ground black pepper
- 0.5 tsp salt
- 2kg boneless pork shoulder, rind attached and string left on
- 200ml cold water
For the BBQ sauce:
- 140g tomato ketchup
- 4 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 3 tbsp soft dark brown sugar
To serve (optional):
- Shop bought or homemade brioche burger buns
- Shop bought or homemade coleslaw
Instructions
- Heat the oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a medium roasting tin. Mix the mustard powder with the paprika, pepper and salt in a small bowl. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour the water into the bottom of the tin, wrap it well with tin foil and bake for 4 hours (this can be done up to 2 days ahead - simply cover the tin in foil once cooked, and chill until ready to barbecue or grill).
- In a bowl, mix the tomato ketchup, red wine vinegar, Worcestershire sauce and brown sugar, until well combined. Remove the pork onto a plate and pat it dry with kitchen roll and set aside.
- Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10 to 15 minutes until thick and glossy. Remove the bay leaves and pour the sauce into a food processor. Blitz until smooth, then smear half the sauce mixture over the meat.
Finish on the barbecue:
- Heat the barbecue to high. Once hot, place the pork on skin-side down. Cook for 15 minutes until nicely charred, then flip over and cook for another 10 minutes. The meat will be very tender, so be careful not to lose any between the bars.
- Lift the pork onto a large plate or tray. Remove the string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 4 to 5 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and some coleslaw, if you like.
Finish under the grill:
- Alternatively, heat the grill to high, place the pork back into the roasting tin and cook for 10 minutes on each side, until nicely charred.
- Remove the string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 4 to 5 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and some coleslaw, if you like.
Serving suggestions
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