Pulled Pork with Bbq Sauce

Pulled Pork with Bbq Sauce

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Pulled Pork

Pulled Pork

This is so easy and uses a very economical joint of meat. And you can walk away and leave it to do its thing for hours.

Preparation time: 20 minutes

Cooking time: 6 - 8 hours

Serves: 10 (depending on size of joint)


For the pulled pork

RSPCA Assured pork shoulder joint weighing approx. 1.8 – 2kg

For the spice rub

2 tsp smoked paprika

2 tsp dried chilli flakes

2 tsp soft brown sugar

2 tsp ground cumin

Salt and pepper

250ml orange juice

BBQ Sauce

1 tbsp olive oil

1 onion, finely chopped

400g can chopped tomatoes

3 garlic cloves, crushed

2 tbsp brown sugar

3 tbsp white wine vinegar

2 tbsp Worcestershire sauce

2 tbsp tomato puree

2 tsp sweet paprika

1 tbsp English mustard

Salt and pepper


Turn oven on to 110⁰C/fan oven 90 C/ Gas Mark ¼

Cut away the crackling/skin off the joint.

Combine all the dry spice rub ingredients and rub all over the joint

Put into a casserole dish and add the orange juice. Cover with a lid.

Bake in the oven for 6-8 hours (depends on the size of joint).  The longer you cook it for, the easier it pulls apart.

Meanwhile, make the BBQ sauce.  Heat oil in a saucepan and add the onion.  Cook gently for 5 minutes until soft.

Add all the remaining sauce ingredients, bring to boil and then simmer for 30 minutes.

If a smooth sauce is preferred, blend with a hand blender. Set aside to cool.

Once the pork is cooked and pulls apart easily, remove joint from the casserole dish and shred using two forks.  Serve in toasted brioche buns with coleslaw, the BBQ sauce and crisp lettuce.

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