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Pork butt is an on the bone slow roasting/barbecue joint. It is widely regarded (particularly in the USA, where it is known as a Boston Butt) as the best joint for pulled pork, as the shoulderblade bone is left in (other bones are removed), which helps evenly distribute heat while cooking. This ensures low temperatures can be held for lengthy periods of time, which breaks down the well marbled meat into melt in the mouth, delicious meals. An increasingly popular joint due to it’s use by smokehouses and bbq lovers. Perfect for feeding a crowd.
Skin on.Available bone in or out.
Crowes Farm Tipperary.
2 venison shanks, marinated in a balsamic & thyme sauce, with fresh thyme & garlic. These come in a cook in bag, perfect to pop… Read More »VENISON SHANKS IN BALSAMIC & THYME SAUCE