Here’s a showstopper of a low-and-slow-cook dish to crown your own American party (stars and stripes bunting, optional).

July 4th or Memorial Day – Picnic Table with Food (Thinkstock/PA)
July 4th or Memorial Day – Picnic Table with Food (Thinkstock/PA)
Print Recipe
Nutrition Facts
BBQ Pulled Pork Sloppy Style
Amount Per Serving
Calories 547 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 83mg28%
Sodium 437mg19%
Potassium 486mg14%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 25g50%
Vitamin A 1751IU35%
Vitamin C 4mg5%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

BBQ Pulled Pork Sloppy Style

You won’t be able to get enough of this bbq pulled pork.
Cook Time40 mins
Resting Time10 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 547kcal
Author: French


  • Roasting tin
  • Pan
  • Large bowl


  • 1.2 kg pork shoulder
  • 1 tbsp olive oil
  • 4 tbsp French’s Kansas City Classic BBQ Sauce
  • salt

For the gravy

  • 1 onion finely chopped
  • oil for frying
  • 2 tsp gravy granules
  • 150 ml boiling water
  • 3 tbsp French’s Kansas City Classic BBQ Sauce

For the slaw

  • half a small red cabbage shredded
  • 1 small carrot shredded or grated
  • 2 spring onions sliced
  • 1 tsp black onion seeds
  • 2 tsp French’s Classic Yellow Mustard
  • 1 tbsp crème fraiche

To serve

  • lettuce
  • crusty baps
  • gherkins and chilli slices (optional)


  • Preheat the oven to 200C/Fan 180C/Gas mark 6. Place the pork in a roasting tin, rub in the olive oil and sprinkle with salt. Roast for 30 minutes then reduce the oven temp to 150C, brush two tablespoons of French’s Kansas City Classic BBQ Sauce all over and cook for another two and a half hours. Cover with foil and leave to rest for 30 minutes, then pull apart using two forks. Stir in the last two tablespoons of BBQ sauce.
  • For the gravy, heat some oil in a pan and fry the onion for 10 minutes until softened. Add the gravy granules and 150ml boiling water, then stir over a low heat until thick. Remove from the heat and stir in the French’s Kansas City Classic BBQ Sauce, keep warm.
  • To make the slaw, combine the cabbage, carrot, spring onions and seeds in a large bowl. Mix together the French’s Classic Yellow Mustard and crème fraiche and stir into the cabbage.
  • Split the baps, top with the lettuce, some pork, slaw, gherkins and chilli, and serve the hot gravy alongside.


Calories: 547kcal | Carbohydrates: 9g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 437mg | Potassium: 486mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1751IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg

Recipe by French’s




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