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Spiced Bourbon Pork
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This pork requires precooking, but it will shorten the time you spend standing over hot coals and keep the meat succulent and moist. Add smoky, aromatic flavours by burning hickory wood chips or rosemary sprigs.
For crackling, remove the skin from the pork joint after cooking in the oven, then crisp up under a hot grill for 8-10 minutes before the chops are barbecued.
Typical values per serving:
This recipe was first published in July 2007.