Well what a sporting extravaganza we’ve experienced and how wonderful for Bishy Road!!
Some of our customers popped into the shop before the 6th of July for lots of bacon. This was to make ‘Bacon Butties’ as their Yorkshire contribution to the croissants, jam, sparkling wine( and lots of other goodies) for their LE Tour style street breakfast to be eaten whilst watching the guest entourage and then peloton go passed.
Then onto the street party which was a mix of food, drink, entertainment, things to buy and happy folks! One of the stalls was selling ‘Pulled Pork’ sandwiches – which were declared delicious.
In the States, barbecue means slow, slow cooking: the hard-won fruits of smoke and devotion. In Britain, it is generally understood to be a race to burn meat before the rain starts!
The preparation of pulled pork in the States differs from region to region, though generally it is a delicacy of the Southeast, where it was born. In South Carolina pulled pork usually comes with a mustard sauce, and in Georgia barbecue is served with a tomato-based sauce
Pulled pork is a method of cooking pork, where what would otherwise be a tough cut of meat, is cooked slowly and so gently at a low temperature that it can be gently teased or ‘pulled’ apart by forks, or, more often fingers – smoky, juicy, and served with a sauce. The traditional cut for pulled pork is the shoulder, a fatty, hard-working cheaper piece of meat – so an economical dish.
This smoky southern-style pulled pork recipe by Jamie Oliver uses half a shoulder of pork, dressed with fresh flavours and served with traditional coleslaw; so delicious. http://www.jamieoliver.com/recipes/pork-recipes/southern-style-pork-slaw
Pop it in the oven and get on with those jobs in the garden or house, which always needs doing, and it takes care of itself! And if you want to make it really easy for yourself – then pick up a ‘pulled pork rub’ from the shop when you buy your meat.