BBQ pulled pork

BBQ pulled pork

  • serves 8-10
  • Easy

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



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


  • ground cumin 1 tbsp
  • brown sugar 1 tbsp
  • sweet paprika 2 tbsp
  • mild chilli powder 1 tsp
  • cayenne pepper 1/2 tbsp
  • ground mace 1/2 tsp
  • cracked black peppercorns 2 tbsp


  • tomato ketchup
  • red wine vinegar 225ml
  • Worcestershire sauce 2 tbsp
soy sauce 2 tbsp
  • light brown sugar 125g
  • mustard powder 2 tbsp


  • onion 1/2, finely sliced
  • red cabbage 400g, shredded
  • carrot 4, grated
  • celery 2 stalks, finely sliced
  • parsley a small bunch, chopped
  • mayonnaise 1 heaped tbsp
  • soured cream 2 tbsp
  • caster sugar 2 tbsp
  • white wine vinegar 2 tbsp
  • celery salt 2 tsp


  • 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.

    Meanwhile, make the barbecue sauce. Put all the ingredients in a small saucepan, cook over a medium heat for about 20 minutes until thickened. Turn the oven up to 240C/fan 220C/gas 9. Pour two thirds of the barbecue sauce over the meat and cook uncovered for 20-30 minutes until sticky and glazed. Shred the meat into chunks in the sauce.

    To make the coleslaw, mix all the ingredients together, then season with black pepper and toss. Serve the pork stuffed into soft buns with a dollop of coleslaw on top. Serve the remaining barbecue sauce alongside.


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.

Nutritional Information

  • Kcals 590
  • Fat 33g
  • Carbs 32g
  • Fibre 2.8g
  • Protein 39g
  • Salt 4.7g