Directions

1. Season pork all over with Hog Dust

2. Smoke at 150°C for a few hours

3. Cook until 75°C internal, wrap and continue to cook till 95°C internal

4. Shred the meat

5. Fill spring roll wrappers with the pulled pork and cheese

6. Fry at 160-175°C til golden brown

blank

1. Combine roasted red peppers, jalapeños, parsley, garlic, onion, pepper, salt, chilli flakes, red wine vinegar, olive oil and lemon juice in a blender and blitz until smooth

2. Serve the spring rolls with the spicy chimi & enjoy