BBQ Pulled Pork is such a low effort dish to make, but the result is an absolute crowd pleaser. You can serve it in sandwiches, tacos, burritosover ricethe options are endless. I hope you love it as much as I do!
This recipe is made in the ovenbut you could totally make it in the slow cooker too. All you have to do is rub the pork shoulder with a spice mix and then place it in the oven or slow cooker for 8 hours with some cider. It’s unbelievably simple and completely delicious.
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Ingredients and Substitutions
Pork joint: You want to look for a pork shoulder joint (boneless). I’ve used a 2.5kg pork joint. It’s very easy to make and then store in the fridge or freezer.
Homemade spice mix: we’re using sweet smoked paprika, ground cumin, and dried oregano. Instead of paprika, you could use mild cayenne or mild chili powder. For ground cumin, you could instead use garam masala. For dried oregano, you could alternatively use dried parsley or bay leaves.
Sugar: we’re using brown sugar for this recipe to add a bit of sweetness.
Cider: this adds sweetness and moisture to the pork. You could alternatively use a light beer or apple juice!
BBQ sauce: I’ve just used my favourite store-bought bbq sauce. You can use your favourite one too. If you don’t have bbq sauce and you’re looking for a slightly different flavour for your pulled pork, you could use buffalo sauce, sweet chilli sauce, or hoisin sauce.
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: Preheat your oven to 150c / 300F. In a small bowl, combine the paprikaground cumin and dried oregano with brown sugar, salt and pepper. Sprinkle the rub over the pork shoulder and ensure the whole pork joint is covered in the rub. Place into a deep casserole or baking dish (that has a lid).
Step 2: Pour the cider into the casserole dish around the pork. Place the lid onto the dish and into the oven for 8 hours.
Step 3: After 8 hours, remove the dish from the oven and slice the fatty skin off the pork and discard. Pull apart the pork and then add the bbq sauce into the dish. Place the dish back into the oven for another 20-30 minutes until the sauce has reduced slightly and the pulled pork has browned a bit on the tips.
Step 4: Once the bbq pulled pork is moist and sweet and tangy, remove from the oven and it’s ready to eat!
Step 5: Serving options are as follows; bbq pulled pork over rice with black beans and tenderstem broccoli, bbq pulled pork baguette with smoked cheddar, chimichurri, and an assortment of lettuce/rocket/arugula, bbq pulled pork tacos with mango salsa and jalapeños.
FAQs
Leave the pork to cool, then place in airtight containers and into the fridge for up to 4 days.
For sure! Once cooled, place in airtight container and don’t forget to label with date and contents. Place in the freezer for up to 3 months. Leave to thaw overnight in the fridge before reheating.
I find that reheating the pulled pork in the microwave is the easiest way. Place in the microwave with the lid ajar and heat until piping hot.
If you tried this BBQ Pulled Pork or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy BBQ Pulled Pork
BBQ Pulled Pork is such a low effort dish to make, but the result is an absolute crowd pleaser.
Instructions
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Preheat your oven to 150c / 300F. In a small bowl, combine the paprikaground cumin and dried oregano with brown sugar, salt and pepper. Sprinkle the rub over the pork shoulder and ensure the whole pork joint is covered in the rub. Place into a deep casserole or baking dish (that has a lid).
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Pour the cider into the casserole dish around the pork. Place the lid onto the dish and into the oven for 8 hours.
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After 8 hours, remove the dish from the oven and slice the fatty skin off the pork and discard. Pull apart the pork and then add the bbq sauce into the dish. Place the dish back into the oven for another 20-30 minutes until the sauce has reduced slightly and the pulled pork has browned a bit on the tips.
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Once the bbq pulled pork is moist and sweet and tangy, remove from the oven and it’s ready to eat!
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Serving options are as follows; bbq pulled pork over rice with black beans and tenderstem broccoli, bbq pulled pork baguette with smoked cheddar, chimichurri, and an assortment of lettuce/rocket/arugula, bbq pulled pork tacos with mango salsa and jalapeños. Enjoy!!!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe – so scroll up for more!
Can I freeze bbq pulled pork? For sure! Once cooled, place in airtight container and don’t forget to label with date and contents. Place in the freezer for up to 3 months. Leave to thaw overnight in the fridge before reheating.
How to reheat bbq pulled pork: I find that reheating the pulled pork in the microwave is the easiest way. Place in the microwave with the lid ajar and heat until piping hot.
Nutrition
Calories: 902kcalCarbohydrates: 12gProtein: 73gFat: 59gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gCholesterol: 269mgSodium: 738mgPotassium: 1166mgFiber: 1gSugar: 9gVitamin A: 334IUVitamin C: 2mgCalcium: 115mgIron: 5mg
