Author Archives: Stephen Doyle

Pulled Pork

  2 onions, sliced 3 bay leaves 1 tbsp each mustard powder and smoked paprika 1½ -2kg/3lb 5oz-4lb 8oz) pork shoulder, boned with rind attached and tied (ask your butcher to do this) 140g tomato ketchup 4 tbsp red wine … Continue reading

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