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!

  • 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
  • 20g 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 degrees, 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.

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Asian Pork Ball Noodle soup

by Lulu Lemon and Lace

800g 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

20g fresh sage leaves

20g 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 degrees, 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.

Enjoy xx

Lulu xxx

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