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BBQ Pulled Pork

A community recipe by

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This makes a traditional BBQ pulled pork that you can eat on it's own, or as we prefer, as a sandwich for when you want REAL BBQ! I also use this BBQ sauce on ribs, chicken, etc. The sauce keeps well, refrigerated.


Serves: 4

  • ¾ cup tomato ketchup
  • ¾ cup water
  • ¼ cup vinegar (apple cider or white wine or can use lemon juice)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried mustard powder
  • ¼ teaspoon ground cumin
  • 1½ tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 tablespoon brown sugar
  • ½ cup minced onions
  • 1 clove minced garlic
  • 3 pounds boneless pork shoulder (but any inexpensive cut you like it fine)


BBQ Pulled Pork is a community recipe submitted by Mishka and has not been tested by so we are not able to answer questions regarding this recipe.

  • Combine ingredients for bbq sauce in saucepan, and simmer 20 minutes.
  • Pour sauce over pork. This can be cooked in the oven on low heat for 4 hours or until it is falling apart. Easier still, and good for if it is too hot out to have the oven on all day is to make it in a crockpot (on low, all day 8-10 hrs or until falling apart). Shred the meat, and pile on soft rolls.
  • Eat with lots of napkins!!
  • Tell us what you think

    What 8 Others have said

    • My family loved this recipe. Thank you so much for sharing. It has been requested for lunch again next Sunday!

      Posted by Clarecs on 18th February 2019
    • The bbq sauce is very thin but tastes ok. I cooked it for 8 hours on low in my slow cooker and it fell apart lovely.

      Posted by bethboo on 11th June 2016
    • Worked very well, here are my tips: I put a lid on my Pyrex dish and it worked fine I cooked at 130 degrees Celsius (fan oven) for 8 hours After removing the pork which fell apart as lifted out, I reduced the sauce on the hob for 10-15 minutes Once mixing the dressing with pulled meat, i stored and re-heated fine i.e. can be made in advance.

      Posted by JontyDuMonde on 30th December 2015
    • Really good recipe! I've found that if you pour the sauce into a pan after the meat has cooked and reduce it on a medium heat for about 30 minutes, it makes a thicker BBQ sauce which can then be poured onto the meat. This also works especially well for the left overs - just put the pulled pork into a small pyrex dish, add the sauce and then bake in the oven until heated through.

      Posted by murphyk123 on 16th November 2015
    • Hi, I found that this had to be cooked for much longer than 4 hours. I also had to cut it up into chunks later as the meat didn't fall apart. I cooked mine on 130 celcius.

      Posted by emily21_ on 8th March 2015
    • More of a question than a comment, but does anyone know if you can make the sauce the night before so I can put it in the slow cooker before going to work? Even better if I can marinade the pork the night before. Thanks Kim

      Posted by Kim Johnson on 8th August 2014
    • Does it need covering in the oven?

      Posted by Lofal on 4th July 2014
    • Can I make the bbq sauce and add it to the meat later.

      Posted by eddiee on 16th May 2014
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