Hairy Bikers Bbq Pulled Pork​ Recipe

This smoky BBQ pulled pork is made with a pork shoulder, a bold spice rub and a rich homemade barbecue sauce. The meat is slow-cooked for five hours until it falls apart, then shredded and tossed in the sauce. It takes around 5 hours in the oven and serves 8.

I make this every summer when we have friends over. It feeds a crowd with barely any hands-on effort and the leftovers are just as good the next day.

BBQ Pulled Pork Ingredients

For the Spiced Pork Rub:

• 3kg boneless pork shoulder
• 50g soft dark brown sugar
• 5 tbsp smoked hot paprika
• 3 tbsp sea salt flakes
• 2 tbsp cayenne pepper
• 2 tbsp ground cumin
• 2 tbsp ground black pepper
• 2 tbsp ground fennel seeds
• 2 tbsp ground coriander
• 2 tbsp dry mustard powder

For the Barbecue Sauce:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 200ml tomato ketchup
• 100g brown sugar
• 2 tbsp water
• 1 tbsp white wine vinegar
• 1 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 1½ tsp hickory liquid smoke
• 1 tsp mustard powder
• ½ tsp smoked paprika
• Freshly ground black pepper

How To Make BBQ Pulled Pork

1. Mix the rub: Combine the brown sugar, paprika, salt, cayenne, cumin, black pepper, fennel, coriander and mustard powder in a bowl.
2. Season the pork: Place the pork shoulder in a shallow ovenproof dish. Rub half of the spice mixture all over the meat. Cover loosely with cling film and chill in the fridge for 1 to 2 hours.
3. Apply the rest: Remove the pork from the fridge and rub the remaining spice mixture over the joint. Preheat the oven to 150°C (130°C Fan / Gas Mark 2).
4. Slow cook: Transfer the pork to a roasting tin and add 100ml of water. Cover tightly with foil and cook for 5 hours, or until the meat is very tender and pulls apart easily.
5. Make the sauce: Heat the olive oil in a saucepan and soften the onion for 10 minutes. Add the garlic and cook for 2 to 3 minutes. Stir in the remaining sauce ingredients and simmer for 10 to 15 minutes until thickened.
6. Shred and serve: Let the pork rest for 15 to 20 minutes, then shred with two forks. Pile the pulled pork into bread rolls and spoon over the barbecue sauce.

What Are the Best Tips for BBQ Pulled Pork?

• Choose pork shoulder: This cut has plenty of fat and connective tissue that breaks down during slow cooking, producing tender meat that shreds easily.
• Marinate for flavour: Rubbing the spices on and chilling for 1 to 2 hours lets the flavours sink deeper into the meat.
• Keep it covered: Sealing the tin tightly with foil traps steam and keeps the pork moist throughout the long cook. Do not open it during cooking.
• Let it rest: Resting for 15 to 20 minutes lets the juices settle back into the meat. It will be easier to shred and more flavourful.

What Should You Serve With It?

Pile the pulled pork into soft brioche buns and top with a spoonful of the barbecue sauce. A generous helping of homemade coleslaw on the side is the classic pairing. You could also serve it with macaroni cheese, jacket potatoes or corn on the cob.

For a lighter meal, try shredding the pork into tacos with pickled red onion and a squeeze of lime. Leftover pulled pork also works well as a topping for nachos or stirred through rice bowls.

How Should You Store the Leftovers?

Let the pulled pork cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in a pan on the hob with a splash of water or stock to stop it drying out.

Pulled pork freezes well. Portion it into freezer bags with some of the sauce and freeze for up to 3 months. Defrost overnight in the fridge before reheating thoroughly.

Nutrition Facts

• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 100mg
• Sodium: 900mg
• Total Carbohydrate: 25g
• Dietary Fibre: 2g
• Sugars: 20g
• Protein: 40g

Frequently Asked Questions

Can you make pulled pork in a slow cooker instead of the oven? Yes, rub the pork with the spice mix and cook on low for 8 to 10 hours until tender. Shred and stir through the barbecue sauce before serving.

How does the Hairy Bikers BBQ pulled pork compare to Nigella’s version? The Hairy Bikers version uses a bolder 10-spice rub with fennel, coriander and mustard powder. Nigella’s recipe keeps the rub simpler and uses cola as the cooking liquid.

What temperature should pulled pork reach inside? The internal temperature should hit 88°C to 92°C. At this point the connective tissue melts and the meat pulls apart with very little effort.

Can you use cider instead of water for the cooking liquid? You can swap the water for dry cider to add a fruity depth. Pour it into the roasting tin before covering with foil and cook as normal.

Can you make the barbecue sauce ahead of time? The sauce keeps in the fridge for up to a week, so make it in advance and reheat gently. It also works well spooned over pork casserole for a smoky twist.

Try More Recipes:

• Hairy Bikers Coleslaw Recipe
• Hairy Bikers Pork Casserole Recipe
• Hairy Bikers Macaroni Cheese Recipe

Hairy Bikers BBQ Pulled Pork Recipe

Author: Alex Saidani Cooking Method:Slow cooking Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 20 minutesCook time:5 hours Rest time: 20 minutesTotal time:5 hours 40 minutesCooking Temp:150 CServings:8 servingsEstimated Cost: $Calories:550 kcal Best Season:Summer

Description

This BBQ pulled pork recipe features a 3kg pork shoulder coated in a bold spice rub with paprika, cumin, fennel and cayenne, then slow-cooked at 150°C for five hours. Shred the tender meat and toss it in a smoky homemade barbecue sauce for the perfect crowd-pleasing meal.

Ingredients

For the Spiced Pork Rub:

• 3kg boneless pork shoulder
  
• 50g soft dark brown sugar
  
• 5 tbsp smoked hot paprika
  
• 3 tbsp sea salt flakes
  
• 2 tbsp cayenne pepper
  
• 2 tbsp ground cumin
  
• 2 tbsp ground black pepper
  
• 2 tbsp ground fennel seeds
  
• 2 tbsp ground coriander
  
• 2 tbsp dry mustard powder

For the Barbecue Sauce:

• 2 tbsp olive oil
  
• 1 small onion, finely chopped
  
• 3 garlic cloves, crushed
  
• 200ml tomato ketchup
  
• 100g brown sugar
  
• 2 tbsp water
  
• 1 tbsp white wine vinegar
  
• 1 tbsp tomato puree
  
• 1 tbsp Worcestershire sauce
  
• 1½ tsp hickory liquid smoke
  
• 1 tsp mustard powder
  
• ½ tsp smoked paprika
  
• Freshly ground black pepper

Instructions

1. Mix the rub: Combine the brown sugar, paprika, salt, cayenne, cumin, black pepper, fennel, coriander and mustard powder in a bowl.
   
2. Season the pork: Place the pork shoulder in a shallow dish. Rub half of the spice mixture over the meat, cover with cling film and chill for 1 to 2 hours.
   
3. Apply remaining rub: Remove pork from fridge and rub the remaining spice mix over. Preheat oven to 150°C (130°C Fan / Gas Mark 2).
   
4. Slow cook: Transfer pork to a roasting tin with 100ml water. Cover tightly with foil and cook for 5 hours until very tender.
   
5. Make the sauce: Heat olive oil, soften onion for 10 minutes, add garlic for 2 to 3 minutes. Stir in remaining sauce ingredients and simmer for 10 to 15 minutes.
   
6. Shred and serve: Rest pork for 15 to 20 minutes. Shred with two forks and serve in bread rolls topped with the barbecue sauce.