Pulled BBQ Pork
Shredded pork shoulder in a sticky smoked paprika, treacle and cider vinegar barbecue sauce.
makes 22 blocks, about 44p each
- Time
- 3 hr 15 min15 min prep · 3 hr cook
- Makes
- 22 blocks
- Cost per blockPer block
- 44p
- Calories per blockCalories
- 94 kcal
- Spice
- 1 of 5
You’ll need
- 1kg trimmed (buy ~1.25kg)pork shoulder, boneless, fat trimmed hard
- 1 jar (500g)passata
- 2 (250g)onions
- 50gtomato purée
- 4 clovesgarlic
- 60mlcider vinegar
- 30gblack treacle
- 30gdark brown sugar
- 20mlworcestershire sauce
- 15gsmoked paprika
- 4ggarlic powder
- 3gmustard powder
- 1gcayenne
- 1gblack pepper
- 6gsalt
- 10mlrapeseed oil
- 300mlwater
Allergens: Gluten, Fish, Mustard, Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Buns with crunchy slaw · Loaded jacket potatoes · Nachos with sweetcorn and cheddar
Method
- Step 1: Cut the pork into 5cm chunks and rub with the paprika, garlic powder, mustard powder, pepper and salt. Brown in the oil in two batches. (12 min)
- Step 2: Soften the finely diced onion in the same pan, then add the garlic and purée for 2 minutes. (8 min)
- Step 3: Add the passata, water, vinegar, treacle, sugar and Worcestershire. Return the pork, cover and braise at 150°C fan or on a low hob until it falls apart. (2 hours 30 min)
- Step 4: Shred the pork finely with two forks, then simmer uncovered until the sauce is thick, sticky and clings to the meat. (25 min)
- Step 5: Taste for sweet, sharp and smoky balance, cool and freeze in 70g blocks.
Hotter: add 1 tbsp chipotle paste and ½ tsp cayenne to the sauce.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 94 | 9.5g | 5.6g | 3.7g | 0.8g | 0.11g |
| Per 3 blocks | 282 | 28.5g | 16.8g | 11.1g | 2.4g | 0.33g |
Cook’s notes
- Buy a little extra and trim hard, as pulled pork needs very little fat to stay moist in a thick sauce.
- When reheating: add a splash of cider vinegar and a drop of water to loosen, then top with fresh slaw.
- Slow cooker: 8 hours on Low, then reduce uncovered.
- Add a chipotle paste spoon for more smoke and heat.
Serve it
Buns with crunchy slaw · Loaded jacket potatoes · Nachos with sweetcorn and cheddar.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 282 kcal and 28.5g protein before rice, bread or potatoes.
Pulled BBQ Pork questions
Can I use pork leg instead of shoulder?
Leg is leaner and tends to turn dry and stringy rather than soft and pullable. Shoulder is the better choice, trimmed hard.
What can I use instead of black treacle?
Molasses is almost the same thing. Otherwise, use extra dark brown sugar; the sauce will be a little less deep and bittersweet.
Why cut the pork into chunks instead of cooking it whole?
Chunks give much more surface for the spice rub and for browning, and they cook through faster. They also shred more easily at the end.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates.