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

BBQ pulled pork recipe


  • 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
  • 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


  • 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.

More pulled pork ideas below:

Spicy BBQ pork buns with kohlrabi slaw

These tender and juicy BBQ buns are the no-hassle way to please a crowd. This succulent pork shoulder dish will last well in the freezer – that's if there's any left.

Spicy BBQ pork buns with kohlrabi slaw

Pulled pork hornado

Get a taste of Ecuador with this delicious melt-in-the-mouth recipe. Served with a super crispy crackling, this dish will be the centrepiece no matter the occasion.

Slow Roast Pulled Pork Recipe (Hornado)

Slow-cooked pork carnitas with tomatillo salsa

Check out our lighter version of this Mexican favourite – meltingly tender meat finished with a fresh tomatillo salsa. Make a vibrant Mexican feast with our favourite Mexican recipes.

Three tacos filled with pulled pork, charred corn and pink onion on a bright blue background

Slow-roast pork with chilli and orange

Our easy slow-roast recipe brings the Japanese flavours of miso, chilli and orange to the tenderness of a typical pulled pork dish.

Slow-roast pork with chilli and orange

Pulled pork tacos

Pulled pork is cooked in cola, lime juice and orange juice to give a salty, sweet and sour kick to these tacos.

Three tacos filled with pulled pork, charred corn and pink onion on a bright blue background


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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