Skip to main content
A Magazine for

Street Food

by Now Then Sheffield

Recipe by Justine Twigge (Percy & Lily’s)
Serves 16

1.5kg of pork shoulder, dipped in brine if possible
150ml water
100ml red wine vinegar
4 tbsp tomato ketchup
4 tbsp brown sauce
6 tbsp dark brown sugar
2 packets of large soft flour tortillas

Pre-heat the oven to 200°C. Place the pork shoulder fat side up in a large roasting tray. Salt the joint well and rub in. Measure out all of the ingredients and stir well to create the BBQ marinade. It will be quite runny as the water content is high. Pour over the joint and cover with tin foil, ensuring the seal is tight. Place the tray in the oven and cook for 45 minutes, then turn down to 180°C and cook for a further two hours.
Remove and discard the fat from the top of the shoulder. If the meat is soft you can start ‘pulling’ it using two forks and work your way through the shoulder, allowing the meat to sit in the juices. Serve with tortilla wraps and BBQ sauce.

|

Recipe by Ben Smith (Tamper)

50ml Earl Grey infused gin
25ml lemon juice
12.5ml sugar
One egg white

The Earl Grey sour is a variation on the classic sour cocktail, dating back to pre-prohibition America, sometime during the 19th century. Here the base spirit is London dry gin, which has been infused with loose leaf Earl Grey tea. The infusion of the gin results in the flavours of the tea being subtly expressed in the drink. The dominant feature is the aroma derived from the oil of bergamot, which flavours the tea, and this is apparent with every sip. The finished product is shaken with egg whites and served over ice in a rocks glass. An elegant and refreshing twist on a classic.

Photos by Ros Arksey & Tamper

by Now Then Sheffield

Next article in issue 84

Jasmine Ann Cooray / Matt Black / Amy Charles / River Wolton

Curl them into green spirals of eternity Lie them across your tongue, whilst thinking about the hungry On fuzzy felt, create pictures of …

 Curl them into green spirals of eternity 
 Lie them across your tongue, whilst thinking about the hungry
On fuzzy felt, create pictures of 

More Food

Celebrating the seasons

Make the best of what’s around you this winter harvest – our tips on how to prepare and cook in-season fruit and veg.

Independent Food Festivities

Yes, ‘Christmas is going to be different this year,’ but Sheffield’s independent traders and producers are up to the challenge. Here are some choice picks for festive food and drink.

Connecting people through baking

Sheaf Community Bakery are passionate about growing local, promoting food equality and baking great heritage breads. Jonny from SCB told us more about the non-profit venture started in Heeley.

Food in Film

Film has long celebrated food, from the passion and craft of making to the joy of eating. The Showroom Cinema’s Young Audiences Coordinator, Linnea Pettersson, shares her favourites.

Growing a Community

Food charity Green City Action share how community growing connects people, improves wellbeing and helps us to develop our communities.

More Food