Ingredients
- 2,000 g pulled pork
- 475 g flour
- 475 g milk
- 250 g Bresc Plum and ginger glaze
- 250 g Cheddar, grated
- 150 g oil
- 40 g Bresc Red chilli puree
- 40 g baking powder
- 3 egg
- salt and pepper
- 5,000 g boned pork neck and shoulder
- 750 g Bresc Marinade for pork
- 750 g barbecue sauce
- 12 dl orange juice
- 4 dl apple vinegar
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