RecipeMuncher

One of 2010 big successes was discovering how a slow cook or BBQ  a joint of pork causing to melt dissolve into meat so soft a fork ( or even spoon) caused it to collapse  tender strands. I tried this a few ways with a Jerk Seasoning eaten with wraps and salad with a five spice sauce delicious either in chinese pancakes or stuffed into char sui buns. I was really keen to see how the slow-cooker would cook a whole joint of pork, combined with another great discovery of 2010  (...)