Pulled pork, fried potatoes | Taste France Magazine
Porc noir de Bigorre is certainly one of the finest meats: its texture is deliciously melt-in-the-mouth and flavorful. In this recipe, the meat is simmered for a long time in the oven - at a low...
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Ingredients
- 1 kg Noir de Bigorre Pork PDO
- x 2.00 oignons
- 100 ml ketchup
- 200 ml barbecue sauce
- 1 kg potatoes
- 10 cl sunflower oil
- 3 tablespoons Vallée des Baux-de-Provence Olive Oil PDO
- fresh thyme, salt & pepper
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