Pork liver pate recipe jamie oliver

Donal’s pulled pork recipe is perfect for a crowd and easy to make. The pork shoulder braises on the hob and transforms to tender shreds that can be piled into a soft roll. With sweet potato fries and pork liver pate recipe jamie oliver coleslaw, this American classic is complete.

Look for cuts that are moist and a healthy deep-pink colour, not grey or red. Choose neat cuts with a fine-grained texture. Avoid any meat that looks damp or clammy, or that has oily- or chalky-looking fat. Free-range, organic and rare-breed pork will generally be a deeper pink colour than commercial pork.

If not, put the meat on a plate, loosely wrap in greaseproof paper or aluminium foil and store in the fridge away from cooked meats. Pork will keep for three to five days in the fridge. Mince, offal and smaller cuts are best eaten on the day you buy them or within one to two days. Joints, chops and steaks will keep for two to three days and large roasting joints for up to five days.