Caribbean BBQ Pulled Pork

Recipe at a glance

Prep: 20 min
Cook: 420 min
Total: 440 min
Serves: 8
Course: Main
Effort: Medium

Dairy freeGluten free

RISING HEAT

MILD MEDIUM VOLCANIC

Sauce in this recipe

Slow-Cooked, Bold, Worth the Wait

The first time I cooked pulled pork in the UK, I thought: this is good. But it is missing something.

It was missing soul.

The pork was tender. The bun was soft. The slaw was crunchy. But the sauce on top was sweet and one-note. I wanted layers. I wanted what we have back home. Heat, smoke, a little fruit, a little funk.

So I changed it. I brought my Caribbean to the British barbecue. I made the rub the way I would have at home. I built a sauce with the same chillies and spices my mother used. The result is what I make now, every summer, when friends come over and the grill is on.

Let me show you.

Recipe at a glance

Cuisine: Caribbean BBQ (UK adaptation)
Prep: 20 minutes (plus 4 hours of resting if you can) • Cook: 6 to 8 hours
Serves: 8 to 10
Featured sauce: Full Feast BBQ Sauce
Heat level: Medium (adjustable)
Diet: Gluten free, dairy free

Ingredients

For the rub:

2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp salt
1 tbsp ground allspice
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp dried thyme
½ tsp cayenne pepper (optional, for more heat)

For the pork:

2.5 kg pork shoulder (also called Boston butt), bone-in if you can
4 tbsp Full Feast BBQ Sauce
Juice of 1 lime

For the BBQ sauce finish:

200 ml Full Feast BBQ Sauce
100 ml apple juice or orange juice
2 tbsp cider vinegar
1 tbsp tamari (or gluten-free Worcestershire sauce)
1 tbsp brown sugar

To serve:

Brioche or bread rolls
Fresh slaw (cabbage, carrot, lime juice, salt)
Pickles
Extra Full Feast BBQ Sauce on the side

Preparation

1. Make the rub. Mix all the rub spices in a small bowl.

2. Prep the pork. Pat the pork shoulder dry with kitchen paper. Score the fat cap with a sharp knife in a criss-cross pattern, about 1 cm deep. Squeeze the lime juice over and rub it in.

3. Apply the rub. Coat the pork all over with the rub, pressing it into the meat. Get into every fold and crevice. Rub 4 tbsp of BBQ Sauce over the top.

4. Rest. Wrap the pork in cling film or put it in a sealed dish. Rest in the fridge for at least 4 hours. Overnight is best. The salt and spices need time to draw moisture and flavour into the meat.

5. Cook low and slow. Bring the pork out an hour before cooking. Heat the oven to 130°C (or 110°C if you have time and patience). Put the pork in a roasting tin, fat side up. Cover with foil. Cook for 6 to 8 hours. The pork is done when a fork twists easily in the thickest part. The internal temperature should be around 90°C.

If using a slow cooker: low setting for 8 hours.

6. Make the BBQ sauce finish. While the pork rests after cooking, mix all the finishing sauce ingredients in a small saucepan. Simmer for 5 minutes until slightly thickened.

7. Pull the pork. Take the pork out and let it rest for 20 minutes (this is non-negotiable). Then take two forks and shred the meat. The bones should slip out clean. Discard any large pieces of fat. Keep the juices in the tin, they are gold.

8. Mix it all together. Pour about three-quarters of the finishing sauce over the pulled pork. Add a few spoonfuls of the cooking juices from the tin. Mix gently. Taste. Add more sauce, more salt, or a splash of vinegar to balance.

9. Serve. Pile the pork into rolls. Top with slaw, pickles, and a drizzle of the remaining BBQ sauce. Serve immediately with cold drinks.

The role of Caribbean BBQ Sauce in this dish

Caribbean BBQ Sauce does three jobs in this recipe.

In the rub stage, 4 tbsp goes onto the pork before resting. The sauce works its way into the surface as the meat sits.

In the finishing sauce, 200 ml is the base. The apple juice, vinegar, and tamari build around it to give body, brightness, and a little sweetness.

At the table, you put the jar out for people who want more. Some will. Some will not. Both are correct.

This is not a sweet, one-dimensional supermarket BBQ sauce. The Caribbean version has chilli, allspice, and a smoky richness that holds up to slow-cooked pork. It does not get lost.

Tips from my kitchen

Buy bone-in pork. The bone keeps the meat moist and adds flavour. Boneless works but the result is slightly drier.

Do not skip the rest. Both rests matter. The 4-hour rest before cooking lets the rub do its work. The 20-minute rest after cooking lets the juices settle so they stay in the meat when you pull it.

Slow is the only way. Do not try to rush this at 200°C. The meat needs time at low temperature to break down the connective tissue. Without slow heat, you get tough pork no matter how long you cook it.

Save the juices. The fat and juices in the tin are concentrated flavour. Spoon some back into the pulled pork. Save the rest for cooking rice or soaking bread.

Make it a day ahead. Pulled pork is even better reheated. Cook on Saturday, fridge it, reheat gently in the oven on Sunday. Add a splash of the finishing sauce to bring it back.

What to serve it with

The classic: soft brioche buns, fresh slaw, pickled red onion, hot sauce on the side.

For a Caribbean plate: rice and red beans, fried plantain, avocado on the side.

For a summer BBQ spread: corn on the cob, grilled peppers, sweet potato wedges, cold beer.

If you want more heat at the table, put a small bottle of Caribbean Hot Sauce or Flaming BBQ Sauce out. The Flaming version is for the brave.

FAQ

How big a piece of pork should I buy?

For 8 to 10 people in a roll, 2.5 kg is right. Plan on about 250 g of raw pork per person. The meat shrinks by about 30% during cooking.

Can I do this on a barbecue or smoker?

Yes, and it is the proper way. Indirect heat at 110 to 120°C, lid down, for 6 to 8 hours. Add wood chips for smoke (apple, hickory, or oak). The oven version is almost as good and easier on a weeknight.

Can I freeze pulled pork?

Yes. Cool it completely, pack into freezer bags or containers with the sauce, freeze flat. Up to 3 months. Defrost overnight in the fridge and reheat gently with a splash of water or apple juice.

Is this gluten free?

The recipe is naturally gluten free if you use tamari or gluten-free Worcestershire sauce. All Full Feast sauces are gluten free. Check the bun or bread you serve with.

What is the best cut of pork for pulled pork?

Pork shoulder. Sometimes called Boston butt. Look for one with a good fat cap on top. Loin, leg, and tenderloin do not have enough fat or connective tissue and will dry out.