Now here is a different menu, I do so enjoy working with pulled pork and brisket. It taste’s so delicious when cooked from fresh, yes it takes a while of slow cooking but that is what it is all about. It is important to let the flavor’s work slowly in the meat. We rub both the pork and brisket with smoked paprika, there are a variety of different types of smoked paprika in terms of heat, sweetness and dryness. Hog roast East Hendred couldn’t possibly give away our secret mix, you’ll have to get us to look after your party. The party in question was in a small village known as East Hendred.
We arrived at the event not far from the Parish Church, after we had all set up we had plenty of time on our hands so we helped with all the setting up and arranging of stalls and a mini bar area. At the last minute we had been asked to supply beverages, which we duly did. It was going to be hot again and fortunately we had plenty of ice on hand. Once all the meats had slowly been cooke
d through we had the easy task of pulling the meat and mixing with the two different sauces. We then set up the mini salad station with a rather special ‘slaw made from red cabbage, carrot and apple, Thai dressing and coriander. Really nice and crunchy and works well. The other was a traditional coleslaw all freshly made. Nice and simple. We really were enjoying our time in Hog roast East Hendred.
Most people were sensible and did all the jumping and sliding before hand. There were of course a few young bucks who couldn’t resist the food and exercised afterwards. Who couldn’t blame them?