If you had to pick only one animal that you had to eat for the rest of your life I doubt many of you would argue with me that it would have to be the pig. With so many cuts available both lean and fatty the opportunities are endless from chops to sausages, from ribs to cheeks, from legs to livers, pig just tastes so darn gooooood.
An absolute firm favourite in the Meat Shack household is pork shoulder and always on the list from Smithfield. Due to pigs constantly digging around in the dirt scavenging for something to eat the shoulder is a hard working muscle which is dense and has fat running through it making it perfect for stews and slow roasts. Today’s recipe calls for the fillet located at the top of the shoulder diced into cubes and barbecued to perfection.
What you need
Pork shoulder fillet diced into boulders
A combination of spices which you fancy (Meat Dust); (Oregano, salt and pepper); (Fennel, salt and pepper)
I had a bit of fun with this one. Enjoy the vid or scroll down for written instructions.