There's nothing like the tender shredded goodness of barbecued pulled pork, and when you've got some left over, here's how ...

Nothing says comfort food like juicy, smoky, fall-apart-tender pulled pork. The only problem? Traditional recipes often require hours of monitoring a smoker or oven. But with a slow cooker, you get ...

Sink your teeth into the juiciest pulled pork with a libation that keeps the party going. Fans of red or white, here's the best wine for barbecue pork.

When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside.

Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.

I began mixing the completed barbecue sauce with the pulled pork. The jalapeño and hot sauce added a kick to the pork, but it wasn't overwhelming. I like the spicier, more savory approach ...

“Pull” the pork apart with 2 forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork. To serve, spoon the pulled pork onto the bottom halves of the slider or ...

Traditionally the pork is cooked long and slow in a smoker, then shredded or "pulled" and mixed with barbecue sauce. This pot-cooked version replicates the original.