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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

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