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Serves
US | Metric
Ingredients
  • 800 g Pork, boneless shoulder is great
Dry Rub
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp sea salt
Marinade
  • 2 tbsps soft brown sugar
  • 2 tbsps Worcester sauce
  • 2 tbsps red wine vinegar
  • 2 tbsps runny honey
  • 1 tbsp Dijon mustard
  • 1 tbsp ketchup
  • 1 tbsp brown sauce
  • 20 g fresh sage leaves
  • 20 g fresh thyme
Roasting
  • 1 small bottle of apple cider, around 300ml
  • 1 whole garlic bulb, halved with skin on
  • 1 onion, halved
  • 1 carrot, peeled and halved
Pulled Pork Pulled Pork
Pulled Pork
Shredded BBQ style Pork

This recipe is simple to cook but delicious, I like a hint of spice in my pulled pork marinade, I also cook it in cider for extra yumminess!

Prep 20 minutes
Total 2 hours 30 minutes
  • Mix the ingredients together for the dry rub and pat all over the pork meat, set aside for 15 minutes.
  • In a blender, blitz up all of the marinade ingredients into a paste.
  • Pour the marinade all over the Pork. Leave this in the fridge for 30 minutes to an hour.
  • Heat the oven to the highest setting.
  • Take a deep sided aluminium roasting tray and add the onion and carrot, along with the garlic.
  • Place the pork over the top scraping over all of the extra marinade.
  • Pour the bottle of cider into the tray until it comes up to about an inch of the pork meat.
  • Place into the oven uncovered for 20 minutes.
  • Turn the heat down to 150℃ cover the tray and cook for 2 hours.
  • Check the meat to see if it is tender, it should fall apart easily.
  • Carefully remove the meat from the liquid, shred and set aside.
  • Remove the garlic from the skin, add to a blender along with the onion and carrot and scoop in a ladle of the juice. Blend to be smooth.
  • Pour this back into the roasting tin and place directly onto a hob, let this all bubble up and thicken.(If using a glass or ceramic tray scrape the marinade into a non stick pan) 
  • Add the pork into the roasting tray and mix well with the sauce.
  • Serve with my healthy slaw and bread.


I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Pulled Pork
Shredded BBQ style Pork

This recipe is simple to cook but delicious, I like a hint of spice in my pulled pork marinade, I also cook it in cider for extra yumminess!

favorite
print
rate
Prep 20 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
  • 800 g Pork, boneless shoulder is great
Dry Rub
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp sea salt
Marinade
  • 2 tbsps soft brown sugar
  • 2 tbsps Worcester sauce
  • 2 tbsps red wine vinegar
  • 2 tbsps runny honey
  • 1 tbsp Dijon mustard
  • 1 tbsp ketchup
  • 1 tbsp brown sauce
  • 20 g fresh sage leaves
  • 20 g fresh thyme
Roasting
  • 1 small bottle of apple cider, around 300ml
  • 1 whole garlic bulb, halved with skin on
  • 1 onion, halved
  • 1 carrot, peeled and halved

  • Mix the ingredients together for the dry rub and pat all over the pork meat, set aside for 15 minutes.
  • In a blender, blitz up all of the marinade ingredients into a paste.
  • Pour the marinade all over the Pork. Leave this in the fridge for 30 minutes to an hour.
  • Heat the oven to the highest setting.
  • Take a deep sided aluminium roasting tray and add the onion and carrot, along with the garlic.
  • Place the pork over the top scraping over all of the extra marinade.
  • Pour the bottle of cider into the tray until it comes up to about an inch of the pork meat.
  • Place into the oven uncovered for 20 minutes.
  • Turn the heat down to 150℃ cover the tray and cook for 2 hours.
  • Check the meat to see if it is tender, it should fall apart easily.
  • Carefully remove the meat from the liquid, shred and set aside.
  • Remove the garlic from the skin, add to a blender along with the onion and carrot and scoop in a ladle of the juice. Blend to be smooth.
  • Pour this back into the roasting tin and place directly onto a hob, let this all bubble up and thicken.(If using a glass or ceramic tray scrape the marinade into a non stick pan) 
  • Add the pork into the roasting tray and mix well with the sauce.
  • Serve with my healthy slaw and bread.


I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com