For that weekend I was waiting for months, since February, I think, when Jana booked her plane tickets.  I might have even asked Jedrus to put 14th June in his calendar, as I really wanted my 2 awesome friends to finally meet. Plus, I had no mojitos for over a year, now was the time to make up it- Jedrek makes them like nobody else, sweet and lovely.

I became a fan of pulled pork when working in The Oak. When the latest GF magazine came through the door, with a pulled pork roll on the cover I knew what I’d be making for the weekend. The roll on the cover is a brioche bun, which I skipped and pre ordered 15  lovely white rolls from the local bakery, 2,5 kg of pork shoulder from my butcher and a condiment from Amazon, which added some excellent smoky flavour to my meat, a liquid smoke. Next weekend I’m going to try with prawns or chicken, I think it will be great.

So, the pork shoulder was nicely browned on all sides on the pan, then placed on a wire rack and lovingly rubbed with a marinade of 2 tsp of smoked paprika, 2 tsp of mustard powder, 1 tsp of onion salt and garlic salt and that liquid smoke. It sat in the oven for 5 hours in 150 degrees, well covered with foil and with a cup of water added to the toasting tin, to help the temperature and juice circulation.

After 5 hours I shredded the meat with a  couple of forks, it was beautifully soft. I mixed the juices from the tin with a shop bought bbq sauce and a touch more of the liquid smoke.

To serve, we had those lovely soft rolls and I also made fresh coleslaw- white cabbage, carrot, a shallot, mayo and lots of seasoning. Extra bbq sauce was served as well, the meat had to  be moist and flavoursome.

That was my contribution. Mojitos were made exclusively by Jedrus Bialowas.  Sheer quality and awesomeness. 🙂