Juicy BBQ pulled pork served with home-made, creamy coleslaw on fresh, toasted rolls. The ultimate fuss-free recipe to serve to a crowd.
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.
- Pork shoulder / Pork butt.
- Olive oil.
- Salt + pepper.
- Smoked paprika.
- Tomato ketchup.
- Brown sugar.
- Red wine vinegar.
- Soy sauce.
- Garlic powder.
How to make pulled pork
- Prepare the pork: Drizzle the olive oil over the pork and sprinkle over the seasonings. Rub into the meat then place in a large roasting dish and cover with foil. Place into a preheated oven and allow to slowly cook for 3 hours or until it shreds easily.
- How to pull pork: Transfer the meat to the bowl of a stand mixer fitted with the paddle attachment. Switch it on to its lowest setting and let the machine pull the pork for you. Alternatively, use two fork or your hands and pull the pork into shreds.
- Make the barbecue sauce: Combine all the ingredients in a saucepan and bring to a simmer. Cook for 5 minutes until the sugar has dissolved. Pour over the pulled pork and mix well.
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.
What to serve with pulled pork
- Coleslaw (recipe in recipe card below).
- Easy spicy garlic baked potato wedges
- Easy creamy potato salad
- Creamy curried macaroni salad
BBQ pulled pork
- 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
- 1½ 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
- fresh bread rolls halved and toasted
- pickles (optional)
- fresh rocket/arugula (optional)
- 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.