Right EG HiveMind, I need your collective meat wisdom...
I'm wanting to make slow-roast pulled pork for a family party (about 10 people) in a couple of weeks and looking for any practical tips, especially around flavourings/mariandes etc.
Also I've got a large Le Creuset casserole dish with lid that I'm going to use to cook it in - would that work?
I'm wanting to make slow-roast pulled pork for a family party (about 10 people) in a couple of weeks and looking for any practical tips, especially around flavourings/mariandes etc.
Also I've got a large Le Creuset casserole dish with lid that I'm going to use to cook it in - would that work?
