Soft white rolls filled with dark brown pulled pork

BBQ pulled pork

Name: BBQ pulled pork
Total time: 4 h 30 min
Yield: Serves 8-10
Cuisine: American
Ingredients: 2kg boneless pork shoulder; 4 tbsp vegetable oil; to serve soft white rolls; 1 tbsp ground cumin; 1 tbsp brown sugar; 2 tbsp sweet or hot paprika; 1 tbsp chilli powder; ½ tbsp cayenne pepper; ½ tsp ground mace; 1 tbsp salt; 2 tbsp cracked black peppercorns; 275ml tomato ketchup; 225ml red wine vinegar; 2 tbsp Worcestershire sauce; 2 tbsp soy sauce; 125g light brown sugar; 2 tbsp mustard powder; 4 tbsp chilli powder; 1 tsp ground ginger; 2 cloves garlic crushed; 2 tbsp vegetable oil; 3 slices lemon; 4 tbsp bourbon; ½ onion finely sliced; 1 lemon zested and juices; 400g red cabbage shredded; 200g carrot grated; 100g celery finely sliced; a small bunch parsley chopped; 1 heaped tbsp mayonnaise

Janine Ratcliffe

Published: June 17, 2022 at 10:26 AM

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Serves 8-10

Easy

Total time: 4 hrs and 30 mins

+ overnight curing

A star rating of 5 out of 5.1 ratingRate

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Pulled pork is a great recipe to feed a crowd, served up in soft buns with crunchy coleslaw

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Alternatives

Complete the dish

Try our BBQ pulled pork recipe, then check out our slow-cooker pulled pork, sloppy joes and homemade BBQ sauce.

BBQ pulled pork recipe

Ingredients

Nutrition

2kg boneless pork shoulder
4 tbsp vegetable oil
to serve soft white rolls

DRY RUB

1 tbsp ground cumin
1 tbsp brown sugar
2 tbsp sweet or hot paprika
1 tbsp chilli powder
½ tbsp cayenne pepper
½ tsp ground mace
1 tbsp salt
2 tbsp cracked black peppercorns

BBQ SAUCE

275ml tomato ketchup
225ml red wine vinegar
2 tbsp Worcestershire sauce
2 tbsp  soy sauce
125g light brown sugar
2 tbsp mustard powder
4 tbsp chilli powder
1 tsp ground ginger
2 cloves garlic

crushed
2 tbsp vegetable oil
3 slices lemon
4 tbsp bourbon

COLESLAW

½ onion

finely sliced
1 lemon

zested and juices
400g red cabbage

shredded
200g carrot

grated
100g celery

finely sliced
a small bunch parsley

chopped
1 heaped tbsp mayonnaise
2 tbsp soured cream
2 tbsp caster sugar
2 tbsp white wine vinegar
1 tbsp mustard powder
2 tsp celery salt
a large handful roasted peanuts (optional)

roughly chopped

Nutrition: per serving

kcal590
fat33g
carbs32g
fibre2.8g
protein39g
salt4.7g

Method

step 1

Mix the ingredients of the dry rub together with 1 tbsp salt then spread all over the meat, making sure it’s well coated. Wrap in foil and chill for at least 4 hours, preferably overnight. Heat the oven to 160C/fan 140C/gas 3. Take the meat out the fridge to bring to room temperature. Heat the oil in a large non-stick frying pan, then fry the meat on all sides until browned. Put into a large, lidded casserole dish then cook for 3 1/2 hours, or until the meat is falling apart.
step 2

Meanwhile, make the barbecue sauce. Put all the ingredients in a small saucepan, cook over a medium heat for about 20 minutes, then take off the heat and fish out the lemon slices. Once the meat is cooked, shred into the barbecue sauce and heat through, adjusting seasoning to taste.
step 3

To make the coleslaw, soften the onion in the lemon juice for 10 minutes, then mix with the cabbage, carrot, celery and parsley. Mix the mayo, soured cream, sugar, vinegar, mustard, celery salt and lemon zest together then add to the cabbage mix and toss. Stir through most of the peanuts, leaving a few to sprinkle on top.
step 4

Serve the pork stuffed into soft buns with a dollop of coleslaw on top.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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