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Yummy Pork

I've been saying it for ages already... Pork is such an underrated meat. Don't get me wrong, It's near impossible to beat a well-aged rump steak... but whenever I want a "change of scenery", pork is my 1st go-to choice.

I do a LOT of pork shoulders for my Pulled Pork sandwiches that I sell at events and festivals... but in this episode I show you how easy it is to do a pork roast on the braai... and I finish it off with a little bit of gremolata.

A Grema-what?

Yeah, until I met "Gourmet Girl" I'd never known the word for this "paste"... I just knew it tasted yummy :-)

According to Wikipedia:

Gremolata or gremolada is a chopped herb condiment classically made of lemon zest, garlic and parsley.

But as Gourmet Girl taught me, Gremolata is also loosely used when any chopped herbs are combined with citrus, and so in this one I used parsley, thyme & rosemary and added some orange juice to compliment the pork a little more.

THANK YOU Jimmy's Sauces & Flying Pig

I'd like to give a huge shoutout to Flying Pig & Mockford farms (not only for hooking me up with the delilcious french-trimmed pork rack, but also for hooking me up with fantastic prices on my pork shoulders every other month)... MWAH - check them out on https://theflyingpig.co.za/

And of course a huge shoutout to Jimmy's Sauces for sponsoring this episode as well.
P.S. In case you didn't know, Jimmy's also sponsors the weekly MeatyMondays competition on my blog and he pays for all the cash/steem prizes and upvotes that you get there... please check it out and show some love to him as well: https://jimmysauces.co.za/

Do you have any recipes or ideas that you would like to see me try out? Let me know in the comments below and if I use your idea there will be a reward in it for you. I don't know what that reward is just yet... but there will be a reward, and it will be cool (public high-5's are cool, right?) ;-)