Name: BBQ Pulled Pork
Prep time: 20 min
Cook time: 480 min
Total time: 530 min
Ingredients: 2.5 kg bone-in pork shoulder; 2 tbsp brown sugar; 1 tbsp smoked paprika; 1 tbsp salt; 2 tsp black pepper; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp cayenne pepper; 250 ml apple cider vinegar; 250 ml barbecue sauce; 10 soft buns; Coleslaw (to serve)

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Tender BBQ pulled pork shoulder slow-roasted with a smoky spice rub, shredded and tossed in vinegar and barbecue sauce.

About this American recipe

Pulled pork is a pillar of Southern barbecue, especially in the Carolinas and Tennessee. A low oven gives excellent results if you do not have a smoker.

Ingredients you will need

The main ingredients are bone-in pork shoulder, brown sugar, smoked paprika, salt, black pepper, garlic powder. Exact quantities are in the recipe card below.

How long it takes

Allow 8 hr 50 min in total: 20 min of preparation, 8 hr of cooking and 30 min of resting, chilling or soaking. The recipe serves 10.

BBQ Pulled Pork

Tender BBQ pulled pork shoulder slow-roasted with a smoky spice rub, shredded and tossed in vinegar and barbecue sauce.

Print Recipe

Prep Time 20

Cook Time 8

Resting 30

Total Time 8 50

Servings: 10 servings

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

2.5 kg bone-in pork shoulder
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp salt
2 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
250 ml apple cider vinegar
250 ml barbecue sauce
10 soft buns
Coleslaw to serve

Method

Mix the sugar and spices and rub all over the pork. Refrigerate overnight if you have time.
Heat the oven to 135°C (or a smoker to 110–120°C).
Put the pork fat side up in a roasting tin with 120 ml of the vinegar and cover tightly with foil.
Cook for 7–8 hours until the internal temperature reaches 93–96°C (200–205°F) and the bone pulls out easily.
Rest for 30 minutes, then shred with two forks.
Toss with the juices, remaining vinegar and barbecue sauce. Serve in buns with coleslaw.

Notes

Temperature matters more than time. Pull the pork only when it reaches at least 93°C and is fork-tender.