Pulled pork is just stringy pork, slow cooked, this one cooked for around 3 hours at 150 C followed by a slow crisp up on the BBQ. The insides of the pork should be soaked in a marinade of Basque cider, garlic, wild thyme and loads of cracked black pepper and left in fridge for 48 hours. The skin is painted with a salt water solution prior to cooking.
ingredients
1 suckling pig 10-12kg (serves 10-15)
marinade
1 litre of hard Basque ciderbunch of wild thyme200g cracked black peppersea salt and water
We are serving this with creamy mash potatoes, with some grated raw apple and Parmesan cheese mixed in.
Hiç yorum yok:
Yorum Gönder