Perfect pulled pork recipe
1st Jan 2015 Recipes
This is an American barbecue favourite. Slow cooked, succulent pork roast served in a delicious BBQ sauce. Follow our authentic recipe and you’ll have tender, smoky and juicy pulled pork to impress all your friends and family to enjoy.
It’s useful to have a recipe up your sleeve for feeding a crowd. Pork shoulder has “the perfect ratio”: low-effort, but high-impact. It’s a doddle to make, but it always has people hopping about with excitement.
Pulled pork also has the advantage of being a forgiving recipe. I’ve suggested five hours’ cooking time, but when a big cut is being cooked at 150C, it doesn’t matter if five hours turns into six. So if you get distracted then it’s not a disaster. The meat will still happily pull off the bone and make a lot of people happy when stuffed in a roll.
Ingredients (serves eight)
- 2 onions, diced
- 4 cloves of garlic, crushed
- 150ml vegetable oil
- 150ml white-wine vinegar
- 400g tin of chopped tomatoes
- 150g brown sugar
- 50ml Lea & Perrins
- 2tsps dried mustard powder
- 3kg pork shoulder, bone in
- 8 buns
For the coleslaw
- ½ white cabbage, finely sliced
- ½ red onion, finely sliced
- 2 carrots, peeled and grated
- 2tbsps plain, unsweetened yogurt
- 1tbsp mayonnaise
- 1tbsp red-wine vinegar
- ½ lemon, juiced
- Salt
- Pepper