Mike James, ex-international rugby forward
Alpha Secondary grad and ex-international rugby forward Mike James has a killer recipe for your guests on Christmas Eve.
"I am more known for my prowess on the pitch than in the kitchen," he writes.
"However, I have had much success with pulled pork feeding the three growing boys and many neighbours!"
A welcome addition for the festive season.
Ingredients:
Big chunk of pork shoulder/butt
Spice rub - curry, cumin, lots of pepper and steak spice
Enough Dr. Pepper to cover the above chunk of meat in a slow cooker
Variety of barbecue sauces and hot sauce
Preparation:
Clean up the meat to trim any excessive fats. Rub the spices into the meat to cover all the nooks and crannies.
Insert meat into slow-cooker. Gently cover meat in the Dr. Pepper, being sure to not dissolve the spice rub.
Cook for eight hours on low heat (usually do this before going to bed in the evening).
Once cooked:
Drain juices from cooker, get two big forks and pull apart the pork into luscious consistency.
Add copious amounts of barbecue sauce and hot sauce to the separated meat to form a sticky base.
To serve:
Serve on warm ciabatta buns with slices of strong aged cheddar or other firm cheese.
Mango chutney also works with a splash of colour with arugula.
