BBQ pulled pork
- 1 tbsp mustard powder
- 1 tbsp smoked paprika
- 1 tsp pepper
- ½ tsp salt
- 1½ -2kg pork shoulder, boned with rind attached & tied
- 2 onions, chopped
- 3 bay leaves
For the BBQ sauce:
- 140g tomato ketchup
- 4 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 3 tbsp soft dark brown sugar
1. Heat oven to 160°C/140°C fan/gas 3. Combine the mustard powder, paprika, salt and pepper then rub this all over the pork, massaging into the crevices.
2. Scatter the onions and bay leaves in the bottom of a large roasting tin. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs.
Top tip: This can be done up to 2 days ahead if you want a stronger flavour – simply cover the tray in foil and chill until you’re ready to barbecue.
3. Light the barbecue, then while it's heating up make the barbecue sauce by combining the ketchup, vinegar, Worcestershire sauce and brown sugar in a bowl.
4. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the barbecue sauce mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor then blitz until smooth. Smear half the sauce mixture over the meat.
5. Put on the pork on the barbecue skin-side down – be careful to avoid flare ups that can burn the meat. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins.
Top tip: The pork will be very tender, so make sure you don’t lose any between the bars.
6. Lift the meat onto a large plate or bowl, remove string and peel off the skin then using 2 forks, shred the meat into chunky pieces. Add the rest of the barbecue sauce to the meat – tossing well to cover it all.
7. Serve in a bun, over nachos, in a salad, or in a burrito - there are endless creative and delicious ways to enjoy your pulled pork.
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