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BBQ Pulled Pork

13 hr 38 min · 24 min active · makes ~2 kg · Medium

Smoked paprika and dry mustard-rubbed pork shoulder, slow-cooked until shredded and glazed with tangy tomato and yellow mustard sauce.

BBQ Pulled Pork

Smoked paprika and dry mustard-rubbed pork shoulder, slow-cooked until shredded and glazed with tangy tomato and yellow mustard sauce.

TOTAL TIME

13 hr 38 min

ACTIVE TIME

24 min

QUANTITY

~2 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

A

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/15

Tools0/13

Ingredients

0/15 gathered · 4 servings

3tbsp

2tbsp

1tbsp

1tbsp

1tsp

1tsp

0.5tsp

1tsp

2tsp

1,500g

120ml

120ml

60ml

1tbsp

1tbsp

	#	Product	Quantity	Notes	State
	1		3tbsp	—	—
	2		2tbsp	—	—
	3		1tbsp	—	—
	4		1tbsp	—	—
	5		1tsp	—	—
	6		1tsp	—	—
	7		0.5tsp	—	—
	8		1tsp	—	—
	9		2tsp	—	—
	10		1,500g	—	—
	11		120ml	—	—
	12		120ml	—	—
	13		60ml	—	—
	14		1tbsp	—	—
	15		1tbsp	—	—

Tools

13 items

Serveware

1 item

Procedure

36 steps

1 of 36

Measure the brown sugar into the small bowl.

Light brown sugar · 3 tbsp

⏱ 10s

ResultLight brown sugar

2 of 36

Add the smoked paprika to the bowl.

Smoked paprika · 2 tbsp

⏱ 10s

ResultLight brown sugar and smoked paprika

3 of 36

Add the garlic powder to the bowl.

Garlic powder · 1 tbsp

⏱ 10s

ResultLight brown sugar and smoked paprika and garlic powder

4 of 36

Add the onion powder to the bowl.

Onion powder · 1 tbsp

⏱ 10s

ResultLight brown sugar and smoked paprika mixture

5 of 36

Add the ground cumin to the bowl.

Ground cumin · 1 tsp

⏱ 10s

ResultLight brown sugar and smoked paprika mixture

6 of 36

Add the mustard powder to the bowl.

Dry mustard powder · 1 tsp

⏱ 10s

ResultLight brown sugar and smoked paprika mixture

7 of 36

Add the cayenne pepper to the bowl.

Cayenne pepper · 0.5 tsp

⏱ 10s

ResultLight brown sugar and smoked paprika mixture

8 of 36

Add the black pepper to the bowl.

Ground black pepper · 1 tsp

⏱ 10s

ResultLight brown sugar and smoked paprika mixture

9 of 36

Add the salt to the bowl.

Salt · 2 tsp

⏱ 10s

ResultLight brown sugar and smoked paprika mixture

10 of 36

Stir all the spices together until evenly combined.

⏱ 20s

ResultDry rubused in step 12

11 of 36

Lay the pork shoulder in the roasting tin.

Pork shoulder · 1,500 g

⏱ 10s

ResultPork shoulder

12 of 36

Press the dry rub all over the pork shoulder with your hands, working it into any crevices so every surface is well coated.

Dry rub · step 10

⏱ 2 min

ResultSpice-rubbed pork shoulder

13 of 36

Cover the tin tightly with cling film.

⏱ 15s

14 of 36

Slide the covered roasting tin into the refrigerator.

⏱ 10s

ResultSpice-rubbed pork shoulder

15 of 36

Put the covered tin in the refrigerator and leave the pork to chill for at least 8 hours, or overnight, so the spices penetrate deep into the meat.

⏱ 8 hr

ResultMarinated pork shoulder

16 of 36

Take the roasting tin out of the refrigerator.

⏱ 10s

ResultMarinated pork shoulder

17 of 36

Peel back and discard the cling film from the roasting tin.

⏱ 10s

18 of 36

Heat the oven to 150 °C.

150°C

⏱ 15 min

19 of 36

Pour the water into the base of the roasting tin around the pork.

Water · 120 ml

⏱ 10s

ResultMarinated pork shoulder and water

20 of 36

Cover the roasting tin very tightly with a double layer of kitchen foil, crimping the edges to seal in the steam.

⏱ 20s

21 of 36

Place the covered roasting tin in the oven.

⏱ 15s

ResultMarinated pork shoulder and water

22 of 36

Roast the pork, undisturbed, for 5 hours until the meat is completely tender and starting to fall away from the bone.

150°C

⏱ 5 hr

ResultSlow-roasted pork shoulder

23 of 36

Lift the roasting tin out of the oven using oven gloves and set it on a heatproof surface.

⏱ 15s

ResultSlow-roasted pork shoulder

24 of 36

Carefully peel back and remove the foil, opening it away from you to let the steam escape.

⏱ 15s

25 of 36

Leave the pork to rest in the tin for 20 minutes until cool enough to handle.

⏱ 20 min

ResultRested slow-roasted pork shoulder

26 of 36

Pour the tomato ketchup into the small saucepan.

Tomato ketchup · 120 ml

⏱ 10s

ResultTomato ketchup

27 of 36

Add the apple cider vinegar to the saucepan.

Apple cider vinegar · 60 ml

⏱ 10s

ResultTomato ketchup and apple cider vinegar

28 of 36

Add the Worcestershire sauce to the saucepan.

Worcestershire sauce · 1 tbsp

⏱ 10s

ResultTomato ketchup and apple cider vinegar and worcestershire sauce

29 of 36

Add the yellow mustard to the saucepan.

Yellow mustard · 1 tbsp

⏱ 10s

ResultTomato ketchup and apple cider vinegar mixture

30 of 36

Set the saucepan over a medium heat and stir everything together, then let it bubble gently for 10 minutes, stirring occasionally, until the sauce thickens slightly.

⏱ 10 min

ResultBbq sauceused in step 34

31 of 36

Lift the rested pork out of the roasting tin onto the chopping board, leaving the juices behind in the tin.

⏱ 20s

ResultRested slow-roasted pork shoulder

32 of 36

Use two forks to shred the pork, pulling the meat apart into long coarse strands and discarding any large pieces of fat or bone.

⏱ 5 min

ResultPulled pork

33 of 36

Transfer the pulled pork into the large bowl.

Pulled pork · step 32

⏱ 20s

ResultPulled pork

34 of 36

Pour the BBQ sauce over the pulled pork.

Bbq sauce · step 30

⏱ 15s

ResultPulled pork and bbq sauce

35 of 36

Toss the pork and sauce together with tongs until every strand of meat is glossy and well coated.

⏱ 1 min

ResultSauced pulled pork

36 of 36

Pile the sauced pulled pork into a warmed serving bowl and bring to the table straight away.

Sauced pulled pork · step 35

⏱ 30s

ResultSauced pulled pork

Total Time13 hr 38 min

#	Product	Tool	Action
1	3 tbsp		Measure the brown sugar into the small bowl.⏱ 10sResultLight brown sugar
2	2 tbsp		Add the smoked paprika to the bowl.⏱ 10sResultLight brown sugar and smoked paprika
3	1 tbsp		Add the garlic powder to the bowl.⏱ 10sResultLight brown sugar and smoked paprika and garlic powder
4	1 tbsp		Add the onion powder to the bowl.⏱ 10sResultLight brown sugar and smoked paprika mixture
5	1 tsp		Add the ground cumin to the bowl.⏱ 10sResultLight brown sugar and smoked paprika mixture
6	1 tsp		Add the mustard powder to the bowl.⏱ 10sResultLight brown sugar and smoked paprika mixture
7	0.5 tsp		Add the cayenne pepper to the bowl.⏱ 10sResultLight brown sugar and smoked paprika mixture
8	1 tsp		Add the black pepper to the bowl.⏱ 10sResultLight brown sugar and smoked paprika mixture
9	2 tsp		Add the salt to the bowl.⏱ 10sResultLight brown sugar and smoked paprika mixture
10	—		Stir all the spices together until evenly combined.⏱ 20sResultDry rubused in step 12
11	1,500 g		Lay the pork shoulder in the roasting tin.⏱ 10sResultPork shoulder
12	Dry rubstep 10		Press the dry rub all over the pork shoulder with your hands, working it into any crevices so every surface is well coated.⏱ 2 minResultSpice-rubbed pork shoulder
13	—		Cover the tin tightly with cling film.⏱ 15s
14	—		Slide the covered roasting tin into the refrigerator.⏱ 10sResultSpice-rubbed pork shoulder
15	—		Put the covered tin in the refrigerator and leave the pork to chill for at least 8 hours, or overnight, so the spices penetrate deep into the meat.⏱ 8 hrResultMarinated pork shoulder
16	—		Take the roasting tin out of the refrigerator.⏱ 10sResultMarinated pork shoulder
17	—		Peel back and discard the cling film from the roasting tin.⏱ 10s
18	—	150°C	Heat the oven to 150 °C.⏱ 15 min
19	120 ml		Pour the water into the base of the roasting tin around the pork.⏱ 10sResultMarinated pork shoulder and water
20	—		Cover the roasting tin very tightly with a double layer of kitchen foil, crimping the edges to seal in the steam.⏱ 20s
21	—		Place the covered roasting tin in the oven.⏱ 15sResultMarinated pork shoulder and water
22	—	150°C	Roast the pork, undisturbed, for 5 hours until the meat is completely tender and starting to fall away from the bone.⏱ 5 hrResultSlow-roasted pork shoulder
23	—		Lift the roasting tin out of the oven using oven gloves and set it on a heatproof surface.⏱ 15sResultSlow-roasted pork shoulder
24	—		Carefully peel back and remove the foil, opening it away from you to let the steam escape.⏱ 15s
25	—		Leave the pork to rest in the tin for 20 minutes until cool enough to handle.⏱ 20 minResultRested slow-roasted pork shoulder
26	120 ml		Pour the tomato ketchup into the small saucepan.⏱ 10sResultTomato ketchup
27	60 ml		Add the apple cider vinegar to the saucepan.⏱ 10sResultTomato ketchup and apple cider vinegar
28	1 tbsp		Add the Worcestershire sauce to the saucepan.⏱ 10sResultTomato ketchup and apple cider vinegar and worcestershire sauce
29	1 tbsp		Add the yellow mustard to the saucepan.⏱ 10sResultTomato ketchup and apple cider vinegar mixture
30	—		Set the saucepan over a medium heat and stir everything together, then let it bubble gently for 10 minutes, stirring occasionally, until the sauce thickens slightly.⏱ 10 minResultBbq sauceused in step 34
31	—		Lift the rested pork out of the roasting tin onto the chopping board, leaving the juices behind in the tin.⏱ 20sResultRested slow-roasted pork shoulder
32	—		Use two forks to shred the pork, pulling the meat apart into long coarse strands and discarding any large pieces of fat or bone.⏱ 5 minResultPulled pork
33	Pulled porkstep 32		Transfer the pulled pork into the large bowl.⏱ 20sResultPulled pork
34	Bbq saucestep 30		Pour the BBQ sauce over the pulled pork.⏱ 15sResultPulled pork and bbq sauce
35	—		Toss the pork and sauce together with tongs until every strand of meat is glossy and well coated.⏱ 1 minResultSauced pulled pork
36	Sauced pulled porkstep 35		Pile the sauced pulled pork into a warmed serving bowl and bring to the table straight away.⏱ 30sResultSauced pulled pork
Total Time			13 hr 38 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,312kcal
	62g
	103g
	38g
	24g
	16g
	2g
	1,887mg

Ingredients0/15

Tools0/13

Recipe

BBQ Pulled Pork

Smoked paprika and dry mustard-rubbed pork shoulder, slow-cooked until shredded and glazed with tangy tomato and yellow mustard sauce.

What you’ll doYou will coat a pork shoulder with a nine-spice dry rub and refrigerate it overnight to let the spices penetrate. The next day, you will roast it slowly in a sealed foil parcel for five hours until it falls apart, then shred the meat and toss it with a warm BBQ sauce made from ketchup, vinegar, Worcestershire and mustard.

Serves4

Total13 hr 38 min

LevelMedium

Ingredients

Light brown sugar3 tbsp
Smoked paprika2 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Ground cumin1 tsp
Dry mustard powder1 tsp
Cayenne pepper0.5 tsp
Ground black pepper1 tsp
Salt2 tsp
Pork shoulder1,500 g
Water120 ml
Tomato ketchup120 ml
Apple cider vinegar60 ml
Worcestershire sauce1 tbsp
Yellow mustard1 tbsp

Tools

SpoonTongsSmall bowlOvenRoasting tinKitchen foilSmall saucepanLarge bowlCling filmRefrigeratorServing bowlForkChopping board

Method

1

Measure the brown sugar into the small bowl.

10sSmall bowlLight brown sugar · 3 tbsp

2

Add the smoked paprika to the bowl.

10sSmall bowlSmoked paprika · 2 tbsp

3

Add the garlic powder to the bowl.

10sSmall bowlGarlic powder · 1 tbsp

4

Add the onion powder to the bowl.

10sSmall bowlOnion powder · 1 tbsp

5

Add the ground cumin to the bowl.

10sSmall bowlGround cumin · 1 tsp

6

Add the mustard powder to the bowl.

10sSmall bowlDry mustard powder · 1 tsp

7

Add the cayenne pepper to the bowl.

10sSmall bowlCayenne pepper · 0.5 tsp

8

Add the black pepper to the bowl.

10sSmall bowlGround black pepper · 1 tsp

9

Add the salt to the bowl.

10sSmall bowlSalt · 2 tsp

10

Stir all the spices together until evenly combined.

Result · Dry rub · used in step 12

20sSmall bowl, Spoon

11

Lay the pork shoulder in the roasting tin.

10sRoasting tinPork shoulder · 1,500 g

12

Press the dry rub all over the pork shoulder with your hands, working it into any crevices so every surface is well coated.

2 minRoasting tinDry rub · step 10

13

Cover the tin tightly with cling film.

15sRoasting tin, Cling film

14

Slide the covered roasting tin into the refrigerator.

10sRoasting tin, Refrigerator

15

Put the covered tin in the refrigerator and leave the pork to chill for at least 8 hours, or overnight, so the spices penetrate deep into the meat.

8 hrRoasting tin

16

Take the roasting tin out of the refrigerator.

10sRoasting tin, Refrigerator

17

Peel back and discard the cling film from the roasting tin.

10sRoasting tin, Cling film

18

Heat the oven to 150 °C.

150°C15 minOven

19

Pour the water into the base of the roasting tin around the pork.

10sRoasting tinWater · 120 ml

20

Cover the roasting tin very tightly with a double layer of kitchen foil, crimping the edges to seal in the steam.

20sRoasting tin, Kitchen foil

21

Place the covered roasting tin in the oven.

15sRoasting tin, Oven

22

Roast the pork, undisturbed, for 5 hours until the meat is completely tender and starting to fall away from the bone.

150°C5 hrRoasting tin

23

Lift the roasting tin out of the oven using oven gloves and set it on a heatproof surface.

15sRoasting tin, Oven

24

Carefully peel back and remove the foil, opening it away from you to let the steam escape.

15sRoasting tin, Kitchen foil

25

Leave the pork to rest in the tin for 20 minutes until cool enough to handle.

20 minRoasting tin

26

Pour the tomato ketchup into the small saucepan.

10sSmall saucepanTomato ketchup · 120 ml

27

Add the apple cider vinegar to the saucepan.

10sSmall saucepanApple cider vinegar · 60 ml

28

Add the Worcestershire sauce to the saucepan.

10sSmall saucepanWorcestershire sauce · 1 tbsp

29

Add the yellow mustard to the saucepan.

10sSmall saucepanYellow mustard · 1 tbsp

30

Set the saucepan over a medium heat and stir everything together, then let it bubble gently for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Result · Bbq sauce · used in step 34

10 minSmall saucepan

31

Lift the rested pork out of the roasting tin onto the chopping board, leaving the juices behind in the tin.

20sChopping board

32

Use two forks to shred the pork, pulling the meat apart into long coarse strands and discarding any large pieces of fat or bone.

5 minChopping board, Fork

33

Transfer the pulled pork into the large bowl.

20sLarge bowlPulled pork · step 32

34

Pour the BBQ sauce over the pulled pork.

15sLarge bowlBbq sauce · step 30

35

Toss the pork and sauce together with tongs until every strand of meat is glossy and well coated.

1 minLarge bowl, Tongs

36

Pile the sauced pulled pork into a warmed serving bowl and bring to the table straight away.

Result · Sauced pulled pork

30sServing bowlSauced pulled pork · step 35

Printed 28 September 2026