Slow-Cooked BBQ Pulled Pork Recipe

🍖 Slow-Cooked BBQ Pulled Pork Recipe

There's something incredibly satisfying about cooking low and slow outdoors. As the pork gently cooks over several hours, it becomes meltingly tender, while the smoky aromas fill the garden and build anticipation for the feast ahead. Whether you're entertaining friends or enjoying a relaxed family weekend, pulled pork is always a crowd-pleaser.

For the best results, use a BBQ with a lid or a plancha with a cover, allowing the meat to cook slowly while retaining moisture and developing rich, smoky flavours. Patience is the key—and the reward is well worth the wait.

🛒 Ingredients (Serves 6–8)

For the pork

  • 2–2.5kg pork shoulder, boneless
  • 2 tbsp olive oil
  • 200ml apple juice
  • 100ml BBQ sauce

For the dry rub

  • 2 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp sea salt
  • 2 tsp cracked black pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder (optional)

To serve

  • Soft brioche buns
  • Creamy coleslaw
  • Pickles
  • Extra BBQ sauce

🧑🍳 Method

  1. Prepare the pork. Pat the pork shoulder dry with kitchen paper. Mix all the dry rub ingredients together, then rub generously over the entire joint. Leave for at least 30 minutes, or refrigerate overnight for even deeper flavour.
  2. Preheat your BBQ or plancha. Set up your BBQ for indirect cooking at approximately 120–140°C. If using a plancha, fit the cover or lid to help maintain a steady cooking temperature.
  3. Start cooking. Place the pork away from the direct heat. Pour the apple juice into a heatproof tray beneath or beside the meat to help keep the cooking environment moist.
  4. Cook low and slow. Close the lid and cook for 5–7 hours, depending on the size of the pork shoulder. Check occasionally and top up with a little extra apple juice if needed. The pork is ready when it reaches an internal temperature of around 90–95°C and pulls apart easily with a fork.
  5. Rest the meat. Remove the pork from the heat, wrap loosely in foil and leave to rest for 20–30 minutes.
  6. Shred and mix. Using two forks, pull the pork into fine strands. Stir through the BBQ sauce, adding more if you prefer a richer finish.
  7. Serve. Pile the pulled pork into toasted brioche buns with creamy coleslaw and pickles, or serve alongside grilled corn, jacket potatoes or fresh salad.

💡 Tips for the Best BBQ Pulled Pork

  • Cooking low and slow is the secret to tender, juicy pork.
  • Keep the lid or cover closed as much as possible to maintain an even temperature.
  • A meat thermometer is the easiest way to know when the pork is perfectly cooked.
  • Leftover pulled pork freezes well and is delicious in tacos, loaded fries or sandwiches.

🔥 Recommended BBQs & Planchas

➡️ The BonFeu BonBiza Open BBQ Plancha Black (£854) is perfect for outdoor cooking and entertaining, offering generous cooking space and exceptional performance:

https://salsplace.co.uk/products/bonfeu-bonbiza-open-bbq-plancha-black

➡️ For a beautifully rustic look, the BonFeu BonBiza BBQ Plancha Rust (£759) combines stylish corten steel with versatile outdoor cooking:

https://salsplace.co.uk/products/bonfeu-bonbiza-bbq-plancha-rust

➡️ Browse the full collection of BBQs and planchas here:

https://salsplace.co.uk/collections/buy-bonfeu-firebowl-bbq-planchas-at-sals-place