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Pulled Pork with Barbecue Sauce

2.9/5 rating (43 votes)
  • Serves: 6
  • Prep Time: 30 mins
  • Ready in: About 3 hrs
  • Chilling time: Pre chill for 24 hrs
  • Difficulty: Easy
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Pulled Pork with Barbecue Sauce

Mouthwatering and succulent is all there is to say. Well worth the effort.


  • 1.5 kg shoulder of pork deboned and skinned
  • 2 glasses apple juice
  • For the Rub
  • 1 tbsp sweet paprika
  • 4 tsp soft light brown sugar
  • 1 tsp chilli powder
  • 1 tsp celery salt
  • 1 tsp dried garlic powder
  • 1 tsp English mustard powder
  • 1 tsp ground black pepper
  • ½ tsp sea salt
  • For the Barbecue sauce: <\b>
  • 1 tbsp Dijon mustard
  • ½ tsp smoked paprika
  • 6 tbsp tomato ketchup
  • 4 tbsp fresh lemon juice
  • 4 tbsp teriyaki sauce
  • 4 tbsp dark muscovado sugar
  • 1 tsp Worcestershire sauce

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  • Pre heat the oven to 200C gas 6.
  • Mix all the rub ingredients together well. Rub ¾ of the rub all over the pork shoulder and chill well for at least 1 hour or up to 24 hours.
  • When ready into a baking tray and re-rub any mix over the joint.
  • Place in the oven for 20 minutes to start to brown. Once browned lightly remove the tray from the oven and turn it down to 180G gas 4.
  • Bring the apple juice to the boil and pour around the joint and seal really well with foil.
  • Place back in the oven and cook for 2 hours 30 minutes or slightly longer, or until a fork passes through easily, do not overcook.
  • Meanwhile make the barbecue sauce by combining all the ingredients and heating gently for 10-15 minutes. 
  • Once the pork is cooked remove and cool slightly. Add any juices to the bar b q sauce and ‘pull’ the meat apart into long strands.
  • Place into a bowl dust well with the last ¼ of rub and mix well.
  • Add enough sauce to just coat the meat and serve in seeded buns.
  • Serve with coleslaw and more sauce.

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