Tender, juicy Pulled Pork has well and truly made its trotter mark on UK dinner tables – but what’s the secret to creating an authentic American version? Read our guide to seasoning, slow-cooking, serving and everything in between.
Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.