Stove-Top BBQ Pulled Pork
Prep time
Cook time
Total time
Yield: Serves 4
  • 500 to 600 grams pork shoulder
  • Salt and freshly ground black pepper
  • 3 tablespoons canola oil
  • 1 large onion, peeled and thinly sliced
  • 4 cloves garlic, peeled and crushed
  • ⅓ cup ketchup
  • 2 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1½ teaspoon brown sugar
  • 1 teaspoon smoked/hot paprika (makes the BBQ sauce a little bit spicy, adjust the amount if needed)
  • ⅛ teaspoon ground cumin
  • 2 bay leaves
  1. Rinse and trim off any excess fats from the pork shoulder. Pat dry thoroughly with paper towels. Season generously all over with salt and freshly ground black pepper.
  2. Heat a pot that can fit the pork shoulder as snugly as possible over medium-high heat until hot. Add in oil then add in the pork shoulder. Sear on all sides until browned. Remove the pork from the pot and set aside on a plate.
  3. Turn the heat down to medium or medium-low. Add in the onion and cook for about 5 minutes until the onion has softened. Add in garlic and cook for another 1 minute until fragrant. Add in the rest of the ingredients - ketchup, cider vinegar, mustard, worcestershire sauce, brown sugar, paprika, cumin and bay leaves - and add in 1 cup of water. Stir and bring the sauce to a boil.
  4. Add in the pork shoulder and any juices accumulated on the plate. Top up water until the water level reaches halfway up the sides of the pork shoulder. Bring to a boil then flip the pork shoulder to coat with the sauce. Turn the heat down to a simmer, cover the pot and simmer for 2.5 to 3 hours until the pork meat falls off easily, flipping and basting the pork shoulder every 30 minutes (and topping up with water if the sauce becomes too dry).
  5. Remove the pork shoulder from the pot and place on a large serving dish. Let cool slightly then use 2 forks to shred the pork meat. If the sauce is not thick enough, boil to reduce until desired consistency. It's best to mix the pulled pork with some of the sauce before serving but this is optional. Serve the pulled pork with the BBQ sauce, coleslaw and toasted burgers/sandwiches.
- To make the Creamy Pulled Pork Pasta: Sauté ½ onion (minced) and 2 cloves garlic (minced) until fragrant, add in a large handful of fresh mushrooms and cook until softened then add in shredded pulled pork and BBQ sauce to heat up. Add in ½ cup cream and bring to a simmer. Season to taste with salt and black pepper then stir in al dente pasta. (Serves 2)

- Adapted from Community Recipe
Recipe by Foodie Baker at