Marinate the pork shoulder for 12 hours with American BBQ sauce and spicy meat4you spice mix.
Add fresh herbs for the aroma, they will ensure freshness.
Preparation:
After the marinating process, put the roast in the oven at around 65-70 degrees for 12 hours.
This gentle method keeps it juicy. Draw up the juice that comes from the meat with a syringe and inject it into the meat again and again.
Completion:
Now take the roast out of the oven and let it rest briefly. It's important that you pull the roast hot/warm... it doesn't work very well when it's cold. Put the fletch in a separate container. Bring the remaining pan juices to the boil with the bouillon and BBQ sauce, refine and season to taste. Finally, add the pulled meat and let the meat absorb the hot sauce.
The porterhouse steak and the T-bone steak are both cut from the flat back, containing fillet and entrecôte. The two cuts, although very similar, differ primarily in thickness and the greater proportion of fillet in the porterhouse steak. A typical porterhouse steak is around 6cm thick,...
The butcher's piece Teres Major, a real insider tip of the steak culture, comes from the bow or shoulder of beef and is ideal for short frying, for example as a steak.
We have a nice selection of burgers. Wagyu, Antelope, Black Angus and Dry Aged Burger.. Just try it out and order the brilliant BBQ sauces at the same time and your party will be a success.
