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To rediscover real food, regain the habit
of cooking from scratch with locally sourced
ingredients, and free myself from the
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Mustard sauce

May 22, 2013
By

When I learned how to make pulled pork a couple of years ago, it was with a tomato-based, slightly hot sauce. I have tried other sauces, in particular some traditional vinegar-based sauces, but I preferred the tomato ones.

The last pulled pork I did, at the weekend, was with a mustard sauce. Oh my. I have just polished off the leftovers from the fridge, and there is definitely a new kid in town.

I want to play a little more with the recipe, but once I am completely happy, I’ll post more.

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