• Sugar-free barbeque pulled pork As I mentioned last week I’m currently devouring Michael Pollan’s Cooked, A Natural History of Transformation with a fork, spoon, knife, splade and shovel. The opening chapter (in fact, the first quarter of the book) is devoted to the art of making barbequed pulled pork. Or “barbeque” as it’s called down South (of the States). Anyone familiar more
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