Gareth;

Have you worked out the filling recipe for th Lamb, potato & mint version yet? If so please post it! I love Lamb.



Rich's Pulled Pork

Take a 8 to 12 pound Pork shoulder and sear the outside. Season to your own taste. I use salt, lots of black pepper and 1 tablespoon of hot pepper flakes. Place in a cast iron Dutch oven and add 1/2 cup dehydrated onions and 1 cup red wine. 1 Tablespoon of liquid smoke can also be added. Place lid on Dutch oven.

Cook at 225F for 8 to 12 hours until the bone can be pulled out easily by hand.

Pour off liquid and separate the fat. Also remove the skin and fat from the meat. Break up the meat with two forks so it is all pulled apart. Add defatted liquid back along with two bottles of your favorite BBQ sauce or your own home made BBQ sauce. Also add one or two diced lightly cooked onions and whatever else you like. I like to add sauteed sliced fresh mushrooms. Taste and season more if necessary to suit your own preferences.

It may not be authentic southern pulled pork but it is GOOD! Excellent in sandwitches or as the meat course at a meal. Freezes fine as it makes up a lot for a batchelor like me.