Olive Magazine
Soft white rolls filled with dark brown pulled pork

BBQ pulled pork

Published: February 17, 2016 at 10:26 am
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  • Preparation and cooking time
    • Total time
    • + overnight curing
  • Easy
  • Serves 8-10

Pulled pork is a great recipe to feed a crowd, served up in soft buns with crunchy coleslaw. Plus we've included instructions on how to make the this recipe in a slow cooker

Nutrition:
NutrientUnit
kcal590
fat33g
carbs32g
fibre2.8g
protein39g
salt4.7g
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Try our BBQ pulled pork recipe that also includes how to make BBQ pulled pork in a slow cooker. Then check out our slow-cooker pulled pork, sloppy joes, homemade BBQ sauce and our BBQ side dishes.

Ingredients

  • 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

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.

How to make slow cooked BBQ pulled pork

COOKS TIP: To make the perfect slow cooked pulled pork, flash in the oven after cooking low and slow, to glaze the meat and add a charred smokiness to the bbq sauce.

  • Marinate the pork in the dry rub as above.
  • When you are ready to slow cook, peel and thickly slice 2 large onions, and lay them into the bottom of the pot. Add the pork on top (removing the foil), and add 200-400ml water until it comes 1/3 up the pork joint.
  • Cook for 8 hours on low, until the meat is tender and falling apart.
  • Make the BBQ sauce as above.
  • Remove the meat from the slow cooker, and shred into large chunks with two forks (discard the onions and cooking liquid). Mix with 2/3rds of the barbecue sauce into the meat and tip onto a large warmed platter.
  • Serve with the slaw, and the remaining sauce for spooning into the buns.
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