With rugby’s six nations well under way we’ve turned-over this month's BOTM to Dirty-Sixth’s favourite flanker Henry to have a try at The March Grand Slammer.
French glazed brioche buns & truffle Aioli
Welsh Leek & Caerphilly slaw
Irish beef & guinness burger patties
English Stilton cheese
Italian salami milano
Scottish whisky onions
And some pickles………from who knows where!
Get your coat, you’ve pulled.
Proper pulled pork, free-range pork shoulders covered in our house rub and smoked for 14 hours. Endlessly versatile, always delicious.
In each box you will receive:
Smoked pork shoulder by weight
Equipment Required
Oven tray or saucepan
Kitchen probe
Cooking Guidelines
