Nigella BBQ Pulled Pork Recipe

This BBQ-pulled pork is slow-cooked until tender, then coated in a rich, tangy sauce. It’s perfect for sliders, sandwiches, or a hearty meal with your favorite sides. The slow cooker does all the work, making this an easy and delicious recipe for any occasion!

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Ingredients Needed:

• 3.5-4.5kg/ 5-7lb pork butt/pork shoulder
• 1 cup beer

RUB:

• 3 tbsp brown sugar
• 1 tbsp paprika powder
• 1 tbsp garlic powder
• 2 tsp onion powder
• 2 tsp mustard powder
• 1 tsp cumin powder
• 1 tbsp salt
• 1 tsp black pepper

BBQ Sauce:

• 1 cup apple cider vinegar
• 3 cups tomato ketchup
• 1 cup water
• 3 tbsp molasses
• 2/3 cup brown sugar
• 4 tsp mustard powder
• 3 tsp garlic powder
• 4 tsp Worcestershire sauce
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp Tabasco

How To Make BBQ Pulled Pork Recipe?

1. Prepare the pork: In a bowl, mix all the rub ingredients. Rub the mixture all over the pork, making sure to coat it well.
2. Slow cook the pork: Place the pork in a slow cooker and pour in the beer (or cider/juice). Cover and cook on low for 10 hours until the pork is very tender.
3. Optional oven browning (for extra flavor): Preheat the oven to 180°C. Transfer the cooked pork to a roasting pan. Skim off ⅓ cup of the fat from the slow cooker juices and drizzle it over the pork. Roast for 20 minutes.
4. Trim and roast again: Remove the thick layer of fat and discard it. Drizzle ¼ cup more fat from the juices over the pork and roast for another 15 minutes.
5. Shred the pork: Use two forks to pull the meat apart into shreds.
6. Make the BBQ sauce: Combine all sauce ingredients in a saucepan. Simmer over medium heat for 45 minutes, stirring occasionally, until thickened. Stir in ¾ – 1 cup of the slow cooker juices to get a rich, syrupy consistency. Adjust the taste with sugar, salt, or vinegar as needed.
7. Mix and serve: Pour the BBQ sauce over the shredded pork and toss gently to coat. Serve on sliders, in sandwiches, or as part of a Southern-style meal with coleslaw, mac and cheese, and cornbread.

Recipe Tips:

• Choose the Right Cut of Pork: Use pork shoulder (pork butt) for the best results. It has the right balance of fat and meat, making it tender and juicy after slow cooking. Avoid lean cuts like pork loin, which can turn out dry.
• Let the Rub Sit for Extra Flavor: After applying the spice rub, let the pork sit for at least 30 minutes before cooking. For deeper flavor, refrigerate it overnight. This helps the spices soak into the meat, making it more flavorful.
• Don’t Skip the Oven Browning: After slow cooking, roasting the pork in the oven helps create a crispy, caramelized crust on the outside. This adds extra texture and smoky flavor, making it taste even better.
• Shred While Warm for Best Texture: When the pork is hot, it’s much easier to pull apart into tender, juicy shreds. If it cools down, it may be harder to shred and won’t absorb the BBQ sauce as well.
• Balance the BBQ Sauce Flavors: Taste your sauce before mixing it with the pork. If it’s too tangy, add a little brown sugar or honey. If it’s too sweet, add a splash of vinegar. This helps get the perfect balance of flavors.

How To Store & Reheat Leftovers?

• Refrigerate: Let the BBQ-pulled pork cool down first. Then, put it in a sealed container and store it in the fridge for up to 4 days.
• Freeze: Once cooled, place the pork in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheat: Place the pulled pork in a pan over low heat. Add a little broth or BBQ sauce and stir occasionally until warmed up.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 90mg
• Sodium: 850mg
• Potassium: 500mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 38g

Try More Nigella Lawson Recipes:

• Nigella Leek and Potato Pie Recipe
• Nigella Venison Casserole Recipe