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Barbecue Sauces come in all kinds of flavors, colors, and types. Everyone knows the thick, sweet sauces found on the shelves of most grocery stores However, there is so much more to barbecue than these bottled condiments.
A BBQ pulled pork recipe is an easy and delicious way to enjoy the tender, melt-in-your-mouth goodness of slow-cooked meat.
Ingredients
- 2 kg boneless pork shoulder
- 4 tbsp
vegetable oil
- soft white rolls to serve
DRY RUB
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 2 tbsp sweet or hot paprika
- 1 tbsp chilli powder
- ½ tbsp cayenne pepper
- ½ tsp ground mace
- 1 tbsp salt
- 2 tbsp cracked black peppercorns
BBQ SAUCE
tomato ketchup 275ml
- red wine vinegar 225ml
- 2 tbsp Worcestershire sauce
- 2 tbsp
soy sauce
- light brown sugar 125g
- 2 tbsp mustard powder
- 4 tbsp chilli powder
- 1 tsp ground ginger
- garlic 2 cloves, crushed
- 2 tbsp vegetable oil
- lemon 3 slices
- 4 tbsp bourbon
COLESLAW
- onion ½, finely sliced
- lemon 1, zested and juices
- red cabbage 400g, shredded
- carrot 200g, grated
- celery 100g, finely sliced
- parsley a small bunch, chopped
- mayonnaise 1 heaped tbsp
- 2 tbsp soured cream
- 2 tbsp caster sugar
- 2 tbsp white wine vinegar
- 1 tbsp mustard powder
- 2 tsp celery salt
- roasted peanuts (optional) a large handful, roughly chopped
Instructions
- Mix the ingredients of the dry rub together with 1 tbsp salt then spread all over the meat, making sure it’s well coated. Wrap in foil and chill for at least 4 hours, preferably overnight. Heat the oven to 160C/fan 140C/gas 3. Take the meat out the fridge to bring to room temperature. Heat the oil in a large non-stick frying pan, then fry the meat on all sides until browned. Put into a large, lidded casserole dish then cook for 3 1/2 hours, or until the meat is falling apart.1 tbsp salt , 2 kg boneless pork shoulder
- Meanwhile, make the barbecue sauce. Put all the ingredients in a small saucepan, cook over a medium heat for about 20 minutes, then take off the heat and fish out the lemon slices. Once the meat is cooked, shred into the barbecue sauce and heat through, adjusting seasoning to taste.lemon 3 slices
- To make the coleslaw, soften the onion in the lemon juice for 10 minutes, then mix with the cabbage, carrot, celery and parsley. Mix the mayo, soured cream, sugar, vinegar, mustard, celery salt and lemon zest together then add to the cabbage mix and toss. Stir through most of the peanuts, leaving a few to sprinkle on top.1 tbsp brown sugar , 2 tbsp mustard powder , lemon 3 slices, onion ½, finely sliced, red cabbage 400g, shredded, carrot 200g, grated, parsley a small bunch, chopped, mayonnaise 1 heaped tbsp, 2 tbsp soured cream , 2 tsp celery salt
- Serve the pork stuffed into soft buns with a dollop of coleslaw on top.
Notes
How to make slow cooked BBQ pulled pork
COOKS TIP: To make the perfect slow cooked pulled pork, flash in the oven after cooking low and slow, to glaze the meat and add a charred smokiness to the bbq sauce.- Marinate the pork in the dry rub as above.
- When you are ready to slow cook, peel and thickly slice 2 large onions, and lay them into the bottom of the pot. Add the pork on top (removing the foil), and add 200-400ml water until it comes 1/3 up the pork joint.
- Cook for 8 hours on low, until the meat is tender and falling apart.
- Make the BBQ sauce as above.
- Remove the meat from the slow cooker, and shred into large chunks with two forks (discard the onions and cooking liquid). Mix with 2/3rds of the barbecue sauce into the meat and tip onto a large warmed platter.
- Serve with the slaw, and the remaining sauce for spooning into the buns.
Nutrition
Calories: 590kcalCarbohydrates: 32gProtein: 39gFat: 33gFiber: 2.8g
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