Recipe: BBQ Pulled Pork
Juicy, smoky pulled pork in soft brioche buns topped with tangy slaw and pickles—perfect for any BBQ feast!
Preparation time: 5 hours 20 minutes
Difficulty: Easy
Serves: 16 sandwiches
See also: 7 Best Things to Smoke on a Smoker
Ingredients
2 ½kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional)
16 brioche buns
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce, and jarred sweet-and-sour pickled cucumbers, sliced
Method
Sear It
Preheat oven to 150C/130C fan/gas 2. Rub the pork all over with 2 tbsp of olive oil. Sear it in a hot non-stick pan until golden on every side.
Season Up
Place the seared pork on a wire rack in a roasting tin. Combine paprika, mustard powder, garlic salt, onion salt, and some black pepper; add liquid smoke if you like. Brush this seasoning mix all over the pork.
Slow Cook
Pour 1 cup of water into the roasting tin. Cover tightly with foil, and cook for 5 hours, until the pork is nearly falling apart.
Shred
Transfer the juices from the tin into a jug. Using two forks, shred the pork, discarding any large pieces of fat.
Sauce It
Skim the fat from the juices. Combine 125ml of the juices with 4 tbsp of BBQ sauce and mix into the pork. Keep warm or reheat as needed.
Assemble
Stack the pulled pork into brioche buns, add a spoonful of BBQ sauce, top with slaw and pickles, and enjoy each delicious bite!
