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Pulled pork with barbecue sauce

Find RSPCA Assured BBQ Products at Your Favourite Supermarket

RSPCA Assured chicken, pork and salmon are widely available at a range of supermarkets across the UK. Look for the logo when you shop to support higher welfare farming and help us to improve the lives of farmed animals everywhere. 

Please check with your local store to see exactly which products they sell. 



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

For the 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

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.

For the pork 

  • 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.

For the BBQ sauce

  • 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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