I love pork. In the hierarchy of meat, I think it wins. It is so versatile, you can have it in so many ways, in a roast, as bacon (smoked or unsmoked, a choice within a choice!), sausages, chops, and don't even get me started about the skin. Crackling ahoy!!!
One of my favourite ways of cooking it is very slowly on a low heat. 5, 6, 7 hours, the longer the better and it can handle it. What you get is extremely tender meat (and if you are like me, ensure that you get a tonne of crackling too) which falls apart as (pay attention) the connective tissue which holds the meat together starts to break down. Bodeans does a very enjoyable version, but I was informed by a certain @foodieguide that Fernandez and Wells on St Anne's court did a daily pulled pork sandwich. Served with lashings of rocket and cider apple sauce, it is a beast of the very best kind.
The only thing I would say is that it can do with a hint more seasoning, but at £5 a pop, it makes for a hearty and filling lunch. And look, here's a pic of Cat from The Catty Life trying to scoff one into her gob. She may only be little but the thing is almost as big as her head!
Fernandez and Wells Espresso Bar - 16a St Annes Court, Soho W1