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BBQ Pulled Pork

5 from 1 reviews

Gluten FreeDairy Free

Delicious BBQ Pulled Pork which is perfect for entertaining! Recipe for oven, pressure cooker and Instant Pot.

Ingredients

For the Spice Rub

For the Pulled Pork

For the Barbecue Sauce

To Serve

Instructions

For the Pulled Pork

  1. In a small bowl, mix together all of the ingredients for the spice rub.
  2. Cut the pork into very large chunks. I generally buy a whole pork shoulder and cut this into 4 large pieces.
  3. Place the pork into a large bowl.
  4. Rub the spice rub all over the pork.
  5. Cover the bowl with plastic wrap.
  6. Leave the meat to marinate for about 30 minutes, but you can also do this overnight.
  7. Before cooking, let the meat come to room temperature first. This might take about an hour, depending on how warm your kitchen is.
  8. Preheat the oven to 150°C (300°F).
  9. Heat a large oven-proof pan with some olive oil. The pan should be large enough to snugly fit the pieces of meat in one layer.
  10. Brown the meat on both sides, taking care not to burn the spice rub.
  11. Remove the meat to a large plate.
  12. Cook the onion until it has softened.
  13. Return the meat to the pan, sitting it on top of the onions.
  14. Pour over the chicken stock. The liquid should come to about halfway up the sides of the meat.
  15. Place a lid on the pan, and place the pan into the oven.
  16. Cook for about 3 to 3.5 hours, or until the meat is very tender and a metal spoon cuts through the meat easily. I recommend checking on the meat about 2-3 times, basting the meat each time. (See Kitchen Notes below for using a slow cooker, pressure cooker or Instant Pot.)
  17. Once the meat is ready, shred the meat directly in the pan, into the pan juices. The liquid in the pan (which should be very flavourful by now) will help to keep the meat moist. But if you prefer a drier pulled pork, simply discard some of the liquid.
  18. The pulled pork is ready to use.

For the Barbecue Sauce

  1. Mix together all of the ingredients in a small saucepan.
  2. Simmer gently on medium-high heat for a few minutes.
  3. Taste for seasoning.

To assemble

  1. Pour the Barbecue Sauce into the pan with the pulled pork.
  2. Mix well over medium-high heat. 
  3. Simmer for a few minutes for the flavours to mingle.
  4. Taste for seasoning.
  5. Garnish with coriander (cilantro) before serving.

Kitchen Notes

INSTRUCTIONS FOR PRESSURE COOKER OR INSTANT POT
Follow the instructions as above, and cook using the manufacturer’s instructions on high pressure for 50 to 60 minutes with a slow release

INSTRUCTIONS FOR SLOW COOKER
Follow the instructions as above, and then transfer the cooked onions and browned meat to the slow cooker. Add the chicken stock. Cover and cook on low heat for 8 to 9 hours, or until the pork is meltingly tender. 

LEFTOVERS
This recipe makes more pulled pork than you will need for one meal. Any leftovers can be kept in the fridge in a covered container for a few days.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.