James Martin Bbq Pulled Pork

This James Martin BBQ Pulled Pork is a slow-cooked, melt-in-the-mouth dish packed with rich smoky flavour and a sticky, tangy finish. The pork becomes incredibly tender as it cooks, making it easy to shred and perfect for piling into soft buns. While it takes time, the process is simple and rewarding, making it ideal for relaxed weekend cooking. Total time is around 6 to 7 hours, with very little hands-on effort.

Ingredients

For the Pork

• 1.5–2kg pork shoulder
• 2 tbsp olive oil
• 2 onions, sliced
• 4 garlic cloves, crushed
• 250ml apple juice
• 2 tbsp apple cider vinegar

For the Spice Rub

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp mustard powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chilli powder (optional)

For the BBQ Sauce

• 200ml tomato ketchup
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika

How to Make James Martin Bbq Pulled Pork

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle of the oven so the pork cooks gently and evenly.
• Prepare the pork: Pat the pork shoulder dry with kitchen paper. Rub the olive oil all over the meat to help the seasoning stick.
• Apply the spice rub: Mix all the spice rub ingredients together, then massage thoroughly into the pork, coating all sides well.
• Assemble for cooking: Place the sliced onions and garlic in a large roasting tin. Sit the pork on top, then pour in the apple juice and vinegar.
• Slow cook: Cover tightly with foil and cook in the oven for 5 to 6 hours, until the pork is very tender and easily pulls apart with a fork.
• Prepare the BBQ sauce: Mix all the sauce ingredients in a saucepan and simmer gently for 5 to 10 minutes until thickened.
• Shred the pork: Remove the pork from the oven and transfer to a board. Use two forks to shred the meat, discarding excess fat.
• Combine and finish: Return the shredded pork to the roasting tin, mix with the cooking juices and BBQ sauce, and heat through before serving.

Tips

How do I keep the pork moist?

Make sure the roasting tin is tightly covered with foil during cooking. This traps moisture and prevents the meat from drying out.

Can I cook this faster?

Low and slow is key for tender pulled pork. Cooking at a higher temperature will make the meat tougher rather than soft and shreddable.

What cut of pork works best?

Pork shoulder is ideal because it has enough fat to stay juicy and tender during long cooking.

How do I get extra flavour?

For a deeper taste, let the spice rub sit on the pork overnight in the fridge before cooking.

Serving Suggestions

• Serve in soft brioche buns with coleslaw
• Pair with roasted potatoes or fries
• Use as a filling for wraps or tacos
• Top baked potatoes for a hearty meal

Storage

Room Temperature

Do not leave out for more than 2 hours once cooked.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 32g
• Fat: 24g
• Saturated Fat: 8g
• Sodium: 680mg

These values are approximate and may vary depending on ingredients used.

FAQs

James Martin Bbq Pulled Pork

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender, slow-cooked BBQ pulled pork packed with smoky flavour and coated in a rich homemade sauce. Perfect for buns, wraps, or hearty meals.

Ingredients

• 1.5–2kg pork shoulder

• 2 tbsp olive oil

• 2 onions, sliced

• 4 garlic cloves, crushed

• 250ml apple juice

• 2 tbsp apple cider vinegar

• 2 tbsp smoked paprika

• 1 tbsp brown sugar

• 1 tsp ground cumin

• 1 tsp mustard powder

• 200ml tomato ketchup

• 1 tbsp Worcestershire sauce

• 1 tbsp apple cider vinegar

• 1 tsp smoked paprika

• Salt and pepper to taste

Directions

• Preheat oven to 150°C (130°C fan).
• Rub pork with oil and spice mix.
• Place onions and garlic in a roasting tin and add pork.
• Pour in apple juice and vinegar, cover tightly.
• Cook for 5–6 hours until tender.
• Prepare BBQ sauce by simmering ingredients.
• Shred pork with two forks.
• Mix pork with sauce and juices, then heat through.

Notes

• Cook low and slow for best texture.
• Let the pork rest before shredding.
• Freeze leftovers for easy meals later.