Amy Sheppard’s BBQ pulled pork recipe

pulled pork
Polly Webster


Olive oil, for frying
1.8kg pork shoulder
2 garlic cloves, peeled
1 onion, finely sliced
1 litre chicken stock
1 tsp dijon mustard
3 tbsp tomato ketchup
1 tbsp balsamic vinegar
1 tbsp smoked paprika
1 tbsp light brown
Soft sugar
1 tbsp worcestershire sauce

TO SERVE (optional)
Soft white rolls, halved
Lettuce leaves
Slices of cucumber and tomato coleslaw

  1. Pour a good couple of glugs of oil into a large saucepan with a lid, and place on a high heat. When hot, fry the pork (without the lid), skin-side down, for 10 minutes, until starting to brown. (Keep the string holding the pork together attached.)
  2. Add the whole cloves of garlic and finely sliced onion to the pan. Turn down the heat to medium and fry for another 5 minutes, stirring the onion regularly so it doesn’t burn.
  3. Turn the pork skin-side up and add the stock until it covers about half of the meat (you may not need all the stock, or you may need to add a little more).
  4. Bring the liquid to the boil and reduce the heat to its lowest setting. Place the lid on the saucepan and simmer the pork for 3 hours, checking every so often that the liquid level hasn’t dropped (top it up with more stock if it has). After this time the pork should be tender enough to pull into larger pieces. Remove the lid and carefully remove the string from the pork. Pull the fat away from the meat – don’t throw it away, you can make crackling from it.
  5. Drain most of the stock from the pan, leaving about 200ml-300ml. If the garlic cloves are visible, remove and discard them. Use 2 forks to pull apart the meat until you have big chunks. Add the mustard, ketchup, balsamic, paprika, sugar and worcestershire sauce, and season with salt and pepper. Stir until the pork is coated. Place the lid back on the pan and return the mixture to a low simmer for 1-1 1⁄2 hours, checking on it every 30 minutes or so. Each time you check, pull the pork apart a little more as it gets softer. The liquid should be reducing gradually each time. If it seems to be reducing too quickly, make sure the heat is on its lowest setting and add a splash more stock.
  6. Serve the pork tucked into soft white rolls with salad and coleslaw, if you wish.

Now buy the book

hobOur recipes are from Hob: A Simpler Way To Cook by Amy Sheppard (Bloomsbury Absolute, £18.99). To order a copy for £16.14 until 25 July go to or call 020 3308 9193. Free p&p on orders over £20.