Cold was better

Cutting the cold pork with a sharper knife was the way to go. I have put slices in the freezer and hopefully they will not fall apart once on the barbecue.

13 0624-TommyTappar -20130624-00001IMG_2791

During the cutting I ate some of the meat and some ended up on the plate togheter with a fat coleslaw (100g of cabbage, 15g of red onion and 100g of home made mayo).

 

In total the intakes was

Skärmavbild 2013-06-24 kl. 20.51.34

/Tommy

 

 

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