BBQ Season: Pulled Pork

Pulled pork is one of my barbecue favourites, far preferable than any sausage. It’s very simple to make and is a great dish for entertaining as it once you have it in the oven, a bit of gentle forking just before serving is all that’s needed.


  • 2 1/2 kg of boneless pork shoulder
  • 3 tbsp garlic-infused oil
  • 2 tsp paprika
  • 2 tsp mustard (I use Maille)
  • Generous pinch of salt
  • Pinch of asafoetida
  • 1 tbsp liquid smoke
  • 1 cup of water


  • Preheat the oven to 150c/ 130c fan/ Gas mark 2
  • Rub the pork with the garlic oil and sear all sides in a pan
  • Mix the remaining ingredients together in a large ovenproof pan with a lid and mix well
  • Put the meat in the pan and baste with the sauces
  • Put the lid on and bung in the oven for 5 hours (or until the meat falls apart – if you use a smaller joint, reduce the time accordingly)
  • Drain the juices (keep them!) and pull apart with two forks

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Pulled pork best served with a BBQ sauce and my favourite by far is the recipe for Smoky BBQ Sauce on the A Little Bit Yummy website.

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It has a lovely strong flavour so is perfect for burgers as it is (a safe serve is 3 tbsp), but when I make pulled pork, I mix it 50:50 with the meat juices (you can skim the fat off first if you’re health conscious) and pour it over.

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This was my first plate of food – a pulled pork sandwich with BBQ sauce in a lovely roll from the Wheat Free Bakery Direct, served with salad, coleslaw and wedges.

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The coleslaw is just chopped carrot and white cabbage with spring onion tops and a dressing made from mayonnaise, garlic-infused oil, lemon juice, mustard and a bit of salt and pepper.

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The wedges are any type of potatoes cut into wedges and coated in olive oil with paprika,  cayenne pepper, salt and black pepper and baked for about 40 minutes at 200c/ 180c fan/ Gas Mark 6.

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