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from Jamie Oliver

6-hour slow-roasted pork shoulder

Jamie Says: This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn't the kind of joint you carve into neat slices. If you've cooked it right, it should pull apart into shreds with a couple of forks. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that's what he's there for.

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from Jamie Oliver

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from Rock Recipes

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White Barbecue Sauce - an Alabama favorite! More of a condiment than a BBQ sauce this tangy, creamy sauce compliments both smoked and grilled chicken & pork.

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from MyRecipes

Southwest Pork Stew

Southwest Pork Stew | MyRecipes.com Make this stew with pulled or shredded pork from your favorite barbecue joint or deli-roasted chicken from the grocery store.

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