I first ate this in a little diner in Mississipi and I fell in love. It's smokey and succulent with a tangy BBQ sauce through it. Traditionally it's eaten on a bun with coleslaw. Washed down with a beer - you can't beat that...


  • 1 Pork Shoulder or a 2kg Pork Scotch Fillet roasting piece

  • RUB:

  • 1 1/2 Tbsp Black Pepper.

  • 1 1/2 Tbsp Dark Brown Sugar.

  • 1 1/2 Tbsp Paprika.

  • 1 Tbsp Salt.

  • 1/2 tspn Cayenne Pepper.


  • 1/2 cup Cider Vinegar.

  • 1/4 cup Water.

  • 1 Tbsp Worcestershire sauce.

  • 1/2 Tbsp Pepper.

  • 1/2 Tbsp Salt.

  • 1 tspn Oil.

  • Dash Liquid Smoke - optional.


  • 1 1/2 cups White Vinegar.

  • 1/2 cup Tomato Sauce.

  • 1/2 cup BBQ Sauce.

  • 1/2 cup Water.

  • 1 Tbsp Dark Brown Sugar.

  • 1/2 tspn Pepper.

  • 1 tspn Cayenne.

  • Salt.


  • 1.

    Combine rub ingredients in a bowl and spread over pork,wrap in plastic and refrigerate overnight.

  • 2.

    Combine basting ingredients and set aside.

  • 3.

    Either place pork on a grill in a lidded BBQ and cook 6 hours OR put on a rack and bake in the oven on 150C for 6 hours

  • 4.

    Turn the pork and baste every 45 mins.

  • 5.

    Put BBQ Sauce ingredients in a saucepan and bring to boil then simmer 15 mins.

  • 6.

    When Pork has cooled a bit, shred the pork with a fork and pour over thin BBQ sauce.

  • 7.

    Serve on a hamburger bun with Coleslaw.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 926kj
  • Fat Total 68g
  • Saturated Fat 23g
  • Protein 65g
  • Carbohydrate 6g
  • Sugar 3g
  • Sodium 1119mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Make sure you start this the day before so the flavours can penetrate the pork overnight in the fridge

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Posted by marebugareReport
I've just made the recipe and the only change that I made was that I used malt vinegar, only because I didn't have any cider vinegar in the house. It was delicious.
Posted by KF11Report
Hi Jackie, made the pulled pork yesterday, absolutely lovely, thought after about 3 hours it looked overcooked and dry, also wasn't sure on the taste of the BBQ sauce, but had faith in your recipe after making your custard tart, it came together perfectly in the end, thanks a lot, not sure which one of your recipes to try next. Love Kim
Posted by jackicamReport
Thanks Kim :) Glad you enjoyed it.