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Nathan Foster

Gordon Ramsey would kill me for infusing too many flavors into this but here goes:

Pork side, blow torched to remove bristles.


Basting:

4 tablespoons BBQ sauce
1/4 cup Coke
2 tablespoons honey (or more- who cares, this is man cooking)
2 tablespoons dripping (or duck fat)
Egyption seasoning (Dukkah spice mix- basically small nuts and seeds that smells a bit like morroccon seasoning)
Pinch of chinese five spice (to get a hint of aniseed flavor, can also use star anise)
Crushed garlic- plenty (amount depending on whether you will be made to sleep on couch if you have too much).

Method:

Heat dripping, then add spices and garlic- lightly brown. Careful not to burn garlic (kill flavor). Add liquid ingredients and stir till mixed.

Place pork in oven bag (very useful for wild pork which can dry out easily). Pour in basting. Start with high heat (160-180 C) for 30 minutes. Reduce to 120-130 C thereafter. Cook for two hours max.

Serve with potato wedges and sour cream. Don't complain to me if this gives you a heart attack or acid reflux, I never forced you to eat it.

Cheers, Nathan.