5 of our favourite barbecue pulled pork recipes
Pulled pork is a barbecue classic, and rightly so. Full of flavour and enormously versatile, it's fantastic whether it's piled high in tacos or stirred into mac and cheese (or, of course, devoured on its own). The need to cook it slowly until it's falling apart can put people off, though – here, we've shown how to get that low and slow feel in just a few hours, and how to use it once it's ready.
5 of our favourite barbecue pulled pork recipes
Pulled pork is a barbecue classic, and rightly so. Full of flavour and enormously versatile, it's fantastic whether it's piled high in tacos or stirred into mac and cheese (or, of course, devoured on its own). The need to cook it slowly until it's falling apart can put people off, though – here, we've shown how to get that low and slow feel in just a few hours, and how to use it once it's ready.
Barbecue influences from around the world have well and truly found their way into our gardens over the last decade, taking our grilling far beyond sausages and burgers. More of us have followed the lead of America's pitmasters in particular, brushing up on smoking, adopting the low and slow approach and stocking up on the likes of brisket and pulled pork. Today, the latter has well and truly found its way into the mainstream, now readily available on menus and supermarket shelves in everything from wraps to stews.
Tender, packed with flavour and relatively easy to cook, it's no surprise; pulled pork done well is hard to top. It does, however, need patience and time and while that might be straightforward when it comes to the slow-cooker, if you're aiming to achieve authentic smokiness it can feel like quite a task. Here, we've simplified it as much as possible with our 'hot and fast' method, which will have it ready in a fraction of the time it would typically take (you can find our how to cook guide here). We've also provided some of our favourite ways of enjoying it once it's ready to go – from flatbreads to potato rolls and more.
Fast BBQ Pulled Pork
We'll kick off with the basics – this 'hot and fast' method for barbecue classic pulled pork takes only four to five hours, but will taste and feel like it's had double that. The recipe includes instructions for cooking on both kettle and ceramic barbecues. Make sure you're using good quality charcoal, whether you’re using lumpwood or briquettes (poor quality will taint the pork).
Pulled pork flatbreads with mango-avocado salsa, pistachio pesto and pickled onions
A great main or sharing dish, these flatbreads are a brilliant way to make use of an unfed sourdough starter which you might otherwise throw away. It's mixed into a dough then, once proofed, portioned out and cooked on the grill. The flatbreads are then served with pulled pork and a vibrant mango, preserved lemon and avocado salsa.
Pulled pork sourdough potato rolls with Monterey Jack cheese, chimichurri, chipotle coleslaw and pink pickled onions
Pillowy soft potato sourdough buns, melting Monterey Jack cheese, barbecued pulled pork and a smokey chipotle coleslaw – a dreamy combination. Each bun is brushed with a zesty chimichurri made with fresh herbs, garlic and olive oil then topped with the pork and remaining garnishes. Perfect for family dinners or evenings with friends, you can make them in advance and then throw them on the grill to melt the cheese once your guests arrive.
Pulled pork loaded sweet potatoes, apple and chilli chutney, lime zest aioli and pickled shredded carrots
In this recipe, loaded sweet potatoes are packed with tender pulled pork, tangy apple-chilli chutney and an aromatic lime zest aioli. They're then topped with pickled shredded carrots to add an extra zing – a flavour-packed barbecue addition.
Pulled pork with Carolina gold barbecue sauce
Here, we've taken inspiration from the US, where pulled pork is a true barbecue institution. This recipe comes with a Carolina Gold sauce, which is full of mustard and vinegar and is an alternative to the sweet brown sauces that are usually served alongside it.
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