I love pulled pork. There I said it.
Last year we were fortunate to be able to feature the amazing traditional BBQ pulled pork of Jason Rees and the Pork Ninjas for several months. While Jason is busy brewing up some tasty surprises for his fans and gearing up for BBQ season; I’ve got a few porky tricks up my own sleeve.
I’m going to do up a batch of slow-cooked pork shoulder with a Mexican/Cuban twist of citrus and oregano, topped with my own homemade chipotle BBQ sauce and a colourful creamy coleslaw on rosemary foccacia. I’ll throw in some salt & pepper potato chips & a crunchy pickle for good measure.
I will also have Sara Lapell’s gluten-free focaccia for a GF option, and lifting a page from vegan wizard Emily Zimmerman, I’ll have a jackfruit-based vegan filling too.
(veg’n-friendly & gluten-free options)