I do lots of pulled pork in the summer using the barbie as a smoker; the secret is to wind back on the sugar so that it isn't too sweetOriginally Posted by Burney
I'm not convinced by the whole 'pulled pork' BBQ thing. Too sweet.
Here's what I'd do with a pork shoulder. Rub it with fennel, salt and pepper, slow roast it (overnight is best), then whack up the heat at the end to get top crackling. Then tear bits off it and crackling off and serve on a bed of potato and butternut squash mash with crispy onions and a jus made from the cooking juices.
You're welcome.
Your suggestion sounds delightful. I just wonder whether, given the inevitability of the roast chicken on Sunday, a different roasted meat on Saturday won't seem a bit samey?
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