BBQ Pulled Pork by Chef Bari

What’s for Sunday Dinner ? How about Pull Pork with BBQ sauce on a Bun, with Lyonnaise sliced Potatoes and Butternut Squash by Chef Bari.

You may also prepare it for Monday evening dinners too, if you prepare 24 hours in advance.

Sunday’s are usually the day we try to get together as a family. With everyone trying to make a living, there’s little time left to have quality time with your kids and grandchildren.

I decided this weekend to make Pulled Pork with BBQ Jus lie ( Jus lie is the result of pan drippings thickened with a thickening agent, such as cornstarch or slurry ( flour, salt and pepper, stock or water).

Preparing Pull Pork takes time and patience, but anyone with an oven can do it. Went to Costco and bought a couple cheap Pork Blade Roasts ( They come in a pair).

On Saturday morning I start by seasoning my Pork Blade Roasts with salt, pepper, rubbed fresh garlic, a touch of cinnamon, smoked paprika, white sugar and brown sugar ( 2 tablespoon of each with exception of cinnamon and pepper, use one teaspoon) . I like to add and mix together all the spices together in a bowl with 4 tablespoons of oil, before I begin. It makes a nice paste.

BUT – before adding the spices, rub into the meat an acidic fruit juice, such as 1 cup of pineapple juice. Also rub in 1 Tablespoon of Dijon mustard and tomato paste.

NOW begin with the spices.

Rub vigorously into the meat on all sides.

Place covered roasting pan in the fridge for 24 hours.

Sunday morning, preheat oven to 300 degrees F.

Take out the Pork Blade Roasts that have been marinating nicely for the past 24 hours.

It’s time to sear your Pork Roasts on all sides. I like to place in a heated cast iron frying pan, searing ( nicely browning ) each side. MEDIUM HEAT.

Make sure you have the fan on!

After all sides are seared I place Pork Roasts into my roasting pan and add 4 cups of Beef Stock ( Chicken Stock is fine too ). Bring the stock to a simmer in the roasting pan or just heat up stock in microwave. I like to do it in the pan to get the trimmings and full flavours of the Pork Roast.

NOW – Cover with Tin Foil tightly and also place on the lid.

Place in the oven for 3 Hours and CHECK after the three hours has past. If it looks fine and the stock it hasn’t dried out, it’s time to turn down the oven.

TURN DOWN OVEN TO 250 Degrees F.

Cook in oven for another 1 hour and half (1 1/2 hours) with a TOTAL cooking time of 4 1/2 Hours.

After this time, take out, remove Pork from pan drippings and begin pulling the Pork apart with tongs or a large fork, as you see in photos.


Jus lie BBQ sauce is not like your conventional BBQ sauce you have the store. It’s more like a nice gravy, prefect to keep your Pulled Pork nice and moist, plus I love to lather it on my Sliced Lyonnaise Yukon Gold Potatoes.

I mixed 3 tablespoons of cornstarch and 3 tablespoons of cold water. Bring your pan drippings to a boil and stir in cornstarch mixture. Let cook on low simmer for 10 – 15 minutes. Turn off and let rest.

Place Pulled Pork in cover insert to keep warm.


Get some crusty fresh buns such as Kaisers Buns or Italian Crustini Buns ( They’re my favourite!) Butter buns, add a generous portion of Pulled Pork. Layer on your favourite BBQ sauce. You may also top with a freshly made coleslaw if you like. I just enjoy the Pull Pork with caramelized fried onions, as you see in my photos.

Trust me – it’s so tender is melts into your mouth, with all the dreamy flavours waking up your taste buds.

Of course, when I’m pulling the Pork, it’s really any wonder it gets to the plate – lol. It’s that good !


We also like to make a BBQ Potato I like to refer it to as Sliced Lyonnaise Yukon Gold Potatoes. Because it’s minus -20C outside and my BBQ is covered with snow, we bake these kind of potatoes in the oven. It’s takes 1 hour at 400 degree F. BUT – set timer for 45 minutes and check them. Every oven is different.

Slice your potatoes evenly and place on tin foil, as shown in my photos. Slice a sweet white onion and place on top or within each slice – your choice. Add a dollop of butter and season with salt and pepper. Wrap tightly and place on baking sheet in oven.


As you can see from the photos we also made a nice roasted Butternut Squash. Cut length wise as you can see, remove seeds, place on baking sheet, sprinkle honey and drizzle a touch of olive oil and lightly salt and pepper. Place in 375 degree oven for one hour (1 Hour). Of course, check at the 45 minute stage – Your oven may be different then mine.

I hope you enjoy my detailed recipe of making the BBQ PULLED PORK, SLICED LYONNAISE YUKON GOLD POTATOES and BUTTERNUT SQUASH.

Canadian Recipes of the Great White North

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