BBQ pulled pork
Barbecue pulled pork cooks slowly at a low temperature until the shoulder pulls apart easily with forks. Mix the meat with its juices and sauce for a succulent dish that does not need to be served in a bun.
Another 20 minutes - wait
How to make it
Prepared 0 of 6 steps
Prepare the meat
Trim very thick outer fat and tough membranes from the shoulder, keeping some fat within the meat. Pat dry. Mix salt, pepper, paprika, garlic powder, mustard powder, sugar and vegetable oil, then rub all over.
Prepare the roasting pot
Heat the oven to 150 °C. Cut the onions into large wedges and spread in a heavy casserole. Place the pork on top and pour apple juice and vinegar around the edge without washing off the spice rub.
Cook slowly
Cover tightly and cook for 4–4.5 hours. After about 3 hours, check that liquid remains in the base. The meat is ready when it pulls apart easily; the usual internal-temperature guide for this tenderness is 92–95 °C.
Rest the pork
Transfer the pork to a deep bowl and cover for 20 minutes. Strain the cooking juices, let settle briefly and skim excess fat. Reserve the soft onions separately to return to the shredded meat.
Shred and sauce
Remove any remaining tough membranes and pull the meat into strands with two forks. Add onions, barbecue sauce and enough strained juices to make it succulent without swimming in liquid.
Heat briefly
Transfer to an ovenproof dish and heat at 180 °C for 10–15 minutes, stirring once. Serve hot; buns, coleslaw and pickles are not included.
Little hint
Shoulder with connective tissue produces tender shreds; lean tenderloin does not. If the meat is firm and slices rather than shreds, continue slow cooking instead of forcing it apart.
Frequently asked questions
What should I watch out for when cooking?
Shoulder with connective tissue produces tender shreds; lean tenderloin does not. If the meat is firm and slices rather than shreds, continue slow cooking instead of forcing it apart.
How should I prepare the ingredients?
Trim very thick outer fat and tough membranes from the shoulder, keeping some fat within the meat. Pat dry. Mix salt, pepper, paprika, garlic powder, mustard powder, sugar and vegetable oil, then rub all over.
