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BBQ Pulled Pork
Slow-cooked pork shoulder rubbed with spices and pulled apart — served in brioche buns with coleslaw.
Total time
440 min
Prep
20 min
Cook
420 min
Difficulty
easy
Cuisine
American
gluten-free
Ingredients
2kgpork shoulder, bone in
2 tbspsmoked paprika
1 tbspgarlic powder
1 tbsponion powder
1 tbspbrown sugar
1 tspcayenne pepper
1 tspground cumin
1 tspblack pepper
200mlapple cider vinegar
200mlBBQ sauce
brioche buns and coleslawto serve
Instructions
1
Mix all dry spices into a rub.
2
Coat pork shoulder all over with the rub, refrigerate overnight.
3
Place in a roasting tin with apple cider vinegar.
4
Cover tightly with foil and roast at 150C for 6 hours.
5
Remove foil and roast 1 more hour until bark is formed.
6
Rest 30 minutes then pull apart with two forks.
7
Mix pulled pork with BBQ sauce.
8
Serve in toasted brioche buns with coleslaw.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1348
Protein
126.7g
Fat
75.9g
Carbs
30.3g
Fiber
2.4g
Sodium
670mg
Reviews
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