Pulled pork

Get your teeth into meltingly tender and juicy pulled pork recipe with a smoky crust
By Hairy Bikers
Pulled pork
  • Rating:
  • Serves: 6
  • Cook Time: 5 hours 45 minutes plus resting
  • Prep Time: 10 minutes plus chilling and barbecue prep
  • Effort: easy


For the dry spice rub

  • 50 g soft dark brown sugar
  • 4 tbsp smoked hot paprika
  • 3 tbsp flaked sea salt
  • 1 tbsp cayenne pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground black pepper
  • 1 tbsp dry mustard powder
  • 2 tsp dried thyme

For the pork

  • 2 kg boneless pork shoulder
  • barbecue sauce, to serve
  • coleslaw, to serve
  • 6 rolls of white bread

Tips and Suggestions

Youll need to cook it on hot charcoal in a kettle barbecue with a lid and get hold of some woodchips for smoking the meat as it barbecues.

They use a dry rub in the Mississippi, as the brown sugar caramelises into a rich flavour and deep crispy layer or 'bark' on the meat.


1. For the dry spice rub: Put all the ingredients in a bowl and mix well.

2. For the pork: Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for 1-2 hours. Reserve the remaining rub.

3. Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150C/130C fan/gas 2.

4. Stand the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.

5. To finish it off on the barbecue (optional): Thirty minutes before the pork is ready, light at least 2kg lumpwood charcoal or briquettes in a kettle barbecue according to the manufacturers directions. When the barbecue coals are hot and have a light coating of ash, push to one side and put the pork, either in its tin (with the liquid drained) or in a foil tray, directly onto the barbecue.

6. Add a couple of handfuls of soaked wood chips as directed on the packet instructions (either to a foil dish or directly on the coals) and close the lid.

7. Barbecue the pork for a further 45 minutes until the smoke and heat forms a crust all over the meat. It should look a very dark reddy brown and even a little blackened in places.

8. Occasionally check that the pork's internal temperature remains at least 75C. If the smoke dies down or the coals lose their heat, add a few more coals, cover with the lid and continue cooking.

9. To serve: When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with a couple of forks. Split the baps and fill with the hot pork. Serve with barbecue sauce, or hot sauce, and coleslaw.

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