This tasty pulled pork recipe from Hawsmoor chef Richard Turner is perfect for sandwiches and burgers! Enjoy with a glass of Casillero del Diablo Merlot - the plum and herbaceous flavours of the wine make this meat feat even more enjoyable!
Richard Turner says: “This dish is made with the upper shoulder – this value cut has US origins, but is now gaining in popularity here. Full of deep flavour, this roasts up a treat and works perfectly “pulled” for sandwiches and burgers.”
You will need about 3kg natural lump charcoal for this recipe.