Think pulled pork and the connection is straight to the southern states of America. In Britain we have had a love of this food for a very long time, for so long it is now considered one our main stream foods. There is barely a food market, festival or barbecue where pulled pork does not appear.
houlder is the cut of pork recommended for this dish. It is fatty and rich and stacked with flavour, making it perfect for the long slow cooking. If you can, choose outdoor reared pork as it is even more flavoursome
Ingredients
- 3 tbsp smoked salt if available (Halen Môn make a good one)
- 3 tbsp soft brown sugar
- 1 tsp ground coriander
- 2 tsp hot chilli powder
- 2 – 2.2kg shoulder of pork, with bone
- Salt and pepper
