Great with pork

The backbone of any great barbeque. Wether it's sausages, shoulder, ribs or crackling - this humble ingredient is best cooked low and slow and benefits from a touch of smoke to complement it's moreish-ness.

Tip: Before slow roasting bigger cuts of pork, brining up to 24 hours ahead of time will infuse the meat with flavour and adequate salt - helping to retain moisture during the roasting process. Once brined, dab dry with a towel, add your spice rub, sit back, crack open a cold one and anticipate the results.

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