The Latest Trend – Pulled Pork
The Latest Trend: Remember when our grandmothers cooked the joint slowly, and it was so tender it just fell apart? Back then we called it Granny’s braised lamb, these days we call it pulled lamb. Slow, slow, cooking of lamb, beef or pork results in tender meat that can be pulled apart using two forks, no knife-and-fork cutting required. It’s the big new deal, and pulled pork (or lamb or beef) sliders are the pub food du jour. What’s a slider? Once upon a time, it would have been just a little burger. You can use either a small, soft bun, or a little brioche if you want that extra sweetness. It’s all about the flavour of the meat, and this is just where we can help out.
Try these blends when you’re cooking pulled meat for your sliders:
Lamb: Super Ras el Hanout, Chermoula OR Lamb Roast & Barbecue Spice
Pork: Pork Spice, Jerk Seasoning OR Tempero Baiano
Beef: Baharat, Crusting Mix OR Creole Seasoning
Of course there are lots more options, but a choice of three is a good starting point.