BBQ Pulled Pork

Ingredients

• 2 kg (4 lb)pork shoulder
• 8whole garlic cloves, peeled
• 2onions, quartered
• 4 tbspolive oil
• 3 tspsalt
• 2 tspblack pepper
• 3 tspsmoked paprika
• 2 tspdried oregano
• 360 ml (1½ cups)tomato ketchup
• 4 tbspbrown sugar
• 6 tbspred wine vinegar
• 120 ml (½ cup)soy sauce
• 2 tspsmoked paprika
• 1 tspgarlic powder
• to tastesalt
• 1 medium cabbage (about 6 cups)cabbage, shredded
• 2 large carrots (about 2 cups)carrots, shredded
• to tastefresh parsley
• 180 ml (¾ cup)mayonnaise
• 180 ml (¾ cup)Greek yoghurt
• 1 tbsplemon juice
• 2–3 tsp (optional)honey
• to tastesalt
• 12fresh bread rolls, halved and toasted
• optionalpickles
• optionalfresh rocket

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C (320°F).

2. 2

   Season the pork

   Drizzle the pork shoulder with olive oil. Mix the salt, black pepper, smoked paprika and dried oregano in a small bowl, then scatter the seasoning over the pork.

3. 3

   Cover the roasting dish

   Rub the seasoning into the meat. Put the pork in a large roasting dish or Dutch oven with the quartered onions and garlic cloves, then cover with foil or a lid.

4. 4

   Roast until tender

   Roast for 3 hours, until the pork pulls apart easily.

5. 5

   Use a slow cooker

   Alternatively, cook the pork on the low setting in a slow cooker for 8–10 hours, until tender.

6. 6

   Shred the pork

   Take the pork out of the oven and let it cool slightly. Pull it apart with two forks, or use a stand mixer fitted with the paddle attachment to shred a larger amount quickly. Keep the cooking liquid; adding 120 ml (½ cup) to the barbecue sauce will bring extra flavour.

7. 7

   Simmer the sauce

   Put the ketchup, brown sugar, red wine vinegar, soy sauce, smoked paprika, garlic powder and salt in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes, until the sugar has dissolved.

8. 8

   Coat the pork

   Mix the pulled pork with the barbecue sauce and set it aside.

9. 9

   Make the coleslaw

   Put the shredded carrots, cabbage and parsley in a bowl. Mix the mayonnaise, yoghurt, lemon juice and salt, then pour the dressing over the vegetables and toss. Add honey if you would like a sweeter slaw.

10. 10

    Fill the rolls

    Spoon some pulled pork into each buttered bread roll, add coleslaw and rocket if using, and serve straight away.

What is BBQ pulled pork?

Pulled pork is a familiar American barbecue dish: pork is cooked slowly until tender enough to shred, then usually served with a seasoned sauce. This version pairs smoky, tangy pork with cool, creamy coleslaw in toasted rolls.

The long, covered roast lets the shoulder become tender while the onion and garlic flavour the cooking juices. A quick stovetop sauce and fresh slaw finish the dish without adding much hands-on work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 384 calories, 36g protein, 19g carbs, 17g fat.

The pork supplies most of the protein, while the rolls, ketchup and brown sugar contribute carbohydrates. Pork, olive oil and the mayonnaise-based dressing bring much of the fat; serve a roll with extra vegetables or salad for a more balanced plate.

Why pork shoulder works

Pork shoulder is well suited to slow cooking because it becomes tender over a long, gentle roast. Keep it covered while it cooks so the meat has time to soften.

Seasoning first gives the meat flavour before it is shredded. The onions and garlic roast alongside it and can be left in the dish when the pork is cooked.

Getting the sauce right

Sauce base: Ketchup, vinegar and soy sauce provide a mixture of sweet, sharp and savoury flavours, while brown sugar softens the acidity.

Simmering: Cook the ingredients for 5 minutes, just until the sugar dissolves. Stir in some reserved pork cooking liquid if you want to use it, as suggested in the method.

Shredding and doneness

Tenderness cue: The pork is ready when it pulls apart easily with a fork. If it still resists, continue cooking until it reaches that texture.

Shredding: Let the meat cool slightly before handling it. Two forks give you control, while a stand mixer with a paddle attachment can shred a larger quantity quickly.

Creamy, crisp coleslaw

Vegetables: Shred the cabbage and carrots so they are easy to eat in a roll, and combine them with parsley as directed in the method.

Dressing: Mix the mayonnaise, Greek yoghurt, lemon juice and salt before tossing it through the vegetables. Add the optional honey only if you prefer a sweeter slaw.

Assembling and serving

Toast the halved rolls and fill them shortly before serving, so the bread stays pleasantly firm beneath the saucy pork. Add the coleslaw and optional rocket at the end.

Pickles make an optional sharp, crunchy accompaniment. For a meal beyond the rolls, serve with a simple green salad or extra vegetables.

Recipe notes & tips

• Keep the pork covered throughout the oven roast to help it become tender.
• Check that the meat pulls apart easily before taking it out of the oven.
• Reserve the pork cooking liquid before discarding anything from the roasting dish.
• Taste the barbecue sauce after simmering and adjust the salt to your preference.
• Toss the coleslaw with its dressing shortly before serving for a fresher texture.
• Toast the rolls just before filling them so they are warm at the table.

Variations

• Sweeter sauce: Add a little extra brown sugar and simmer until dissolved.
• Sharper slaw: Add a little more lemon juice to the dressing to brighten its flavour.
• Extra crunch: Serve the rolls with the optional pickles.
• Herb change: Use the parsley in the slaw as directed, or leave it out if you prefer.
• Slow-cooker method: Cook the seasoned pork on low for 8–10 hours, until it pulls apart easily.

Common mistakes to avoid

• Uncovered roasting: The pork may dry out; keep the dish covered with foil or a lid.
• Stopping too soon: Meat that resists the forks is not ready to shred; continue cooking until tender.
• Discarding the cooking liquid: Set some aside before clearing the roasting dish, as it can be stirred into the sauce.
• Boiling the sauce hard: Use a simmer and cook for 5 minutes, just until the sugar dissolves.
• Dressing the slaw too early: Toss it close to serving time to help the vegetables retain their texture.
• Filling rolls too far ahead: Assemble just before eating so the toasted bread does not become soggy.

How to store

Refrigerate leftover pulled pork and coleslaw separately in covered containers and use within 3 days. Reheat the pork until piping hot, adding a splash of water or reserved cooking liquid if needed; serve the slaw cold and assemble fresh rolls just before eating.

Frequently asked questions