Main Course
🌍 Public
🥜 Allergy aware
BBQ Pulled Pork
Tender, slow-cooked pork shoulder in a spicy BBQ sauce — classic for burgers or in slider buns.
🥜 Allergies considered in this recipe:
🌾 Gluten
Source / link: Amerikanische Küche (Southern BBQ)
Ingredients
Amounts adjust automatically.
| 1,5 kg | pork shoulder |
| 2 EL | paprika powder |
| 1 EL | garlic powder |
| 2 EL | brown sugar |
| 1 TL | cumin |
| 250 ml | ketchup |
| 4 EL | apple cider vinegar |
| 1 EL | Worcestershire sauce (Lee & Perrins, soy-free) |
| 8 Stück | bread rolls (egg-free) |
| 200 g | coleslaw (optional) |
Preparation
- 1Preheat the oven to 150 °C.
- 2Mix paprika powder, garlic powder, sugar, and cumin, and rub the pork shoulder all over with it.
- 3Place the meat in a roasting pan and cook at 150 °C for about 5–6 hours, until it is butter-tender and easily pulls apart.
- 4Remove the meat, let it cool slightly, and shred it with two forks.
- 5Stir ketchup, apple cider vinegar, and Worcestershire sauce into a BBQ sauce and mix into the shredded meat.
- 6Heat briefly again, serve in the rolls with some coleslaw.
Notes & tips
Note: Naturally contains NO milk, NO egg. Watch out soy: Some ready-made BBQ sauces contain soy sauce — use homemade sauce with Worcestershire (only original Lee & Perrins is soy-free) and ketchup. Choose egg-free slider buns.
Nutrition
estimated per serving- Calories
- 66 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbs
- 15 g
– = ingredient not in nutrition database (estimate incomplete)