BBQ pulled pork

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Juicy BBQ pulled pork served with home-made, creamy coleslaw on fresh, toasted rolls. The ultimate fuss-free recipe to serve to a crowd.

BBQ pulled pork

Pork shoulder, slowly cooked until fall-apart-tender then pulled and drenched in a sweet, tangy BBQ sauce has got to be one of life’s most delicious pleasures. Pulled pork is the recipe I turn to time and time again when feeding a crowd. Not only is it relatively cost effective but it’s the kind of recipe that can be fully made a day ahead and just re-heated before serving. Now add creamy coleslaw and toasted fresh bread buns and you have the kind of dish people will be drooling over.

BBQ pulled pork

What is the best cut of meat for pulled pork?

Any fatty cut that requires low, slow cooking will be perfect for pulled pork. I prefer using pork shoulder and you should be able to easily find it in most supermarkets and all butchers will have it.

How to make BBQ sauce from scratch

Combine tomato ketchup with brown sugar, vinegar, smoked paprika, garlic powder and a splash of soy sauce (not classic but SO good in the sauce) in a saucepan and bring to a gently simmer. Allow to cook until the sauce has reduced slightly and thickened a little then remove from the heat and allow to cool.

BBQ pulled pork
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5 from 2 votes

BBQ pulled pork

Juicy BBQ pulled pork served with home-made, creamy coleslaw on fresh, toasted rolls. The ultimate fuss-free recipe to serve to a crowd. 
Course Main Course
Cuisine American
Keyword BBQ pulled pork, Creamy coleslaw, Pulled pork sandwiches
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 12
Calories 252kcal
Author Alida Ryder

Ingredients

  • 2 kg (4lbs) pork shoulder
  • 4 tbsp olive oil
  • 3 tsp salt
  • 2 tsp black pepper
  • 3 tsp smoked paprika
  • 2 tsp dried oregano

For the BBQ sauce

  • cups tomato ketchup
  • 4 tbsp brown sugar
  • 6 tbsp red wine vinegar
  • ½ cup soy sauce
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • salt to taste

For the coleslaw

  • 6 cups shredded cabbage (approximately 1 medium cabbage)
  • 2 cups shredded carrots (approximately 2 large carrots)
  • ¾ cup mayonnaise
  • ¾ cup Greek yogurt
  • 1 tbsp lemon juice
  • 2-3 tsp honey (optional)
  • salt to taste

To serve

  • fresh bread rolls halved and toasted
  • pickles (optional)
  • fresh rocket/arugula (optional)

Instructions

  • Pre-heat the oven to 160°c. For the pork, drizzle the olive oil over the leg of pork and rub the seasonings into the meat. Place in a greased baking dish and cover with foil.
  • Place in the oven and allow to roast for 3 hours until the pork pulls apart easily.
  • Remove from the oven and allow to cool slightly before pulling the meat with two forks or use your stand mixer with the paddle attachment to pull a lot of pork or chicken quickly. 
  • To make the barbecue sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes.
  • Combine the pulled pork with the barbecue sauce and set aside.
  • To make the coleslaw, combine the grated carrot, cabbage and parsley in a bowl. Mix together the mayo, yoghurt, lemon juice and salt. Pour the dressing over the vegetables and toss. If you want it sweeter, add honey. 
  • To serve, place a few spoonfuls of pulled pork into a buttered bread roll, top with coleslaw and rocket/arugula (if using) and eat immediately.

Nutrition

Calories: 252kcal | Carbohydrates: 13g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1473mg | Potassium: 493mg | Sugar: 10g | Vitamin A: 11.4% | Vitamin C: 2.5% | Calcium: 3% | Iron: 10.8%

What to serve with pulled pork

Easy creamy potato salad

Easy creamy potato salad

Mexican street corn macaroni salad

Mexican street corn macaroni saladMexican street corn macaroni salad

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Showing 4 comments
  • Natalie
    Reply

    So juicy, so delicious. Best pulled pork recipe!

  • Angie
    Reply

    I’ve been making your pulled pork since you posted it all those years ago. Love the new photos! Looks delicious.

    • Alida Ryder
      Reply

      Oh wow, that must be like 8 years ago?! That’s awesome, thanks so much Angie!

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