TIPS AND TRICKS

Sunday Herald Sun - Stellar - - Class -

• Chipo­tle in adobo is a spicy Mex­i­can sauce of smoke-dried jalapeño chill­ies. It’s avail­able from spe­cialty gro­cers. • The pork can be cooked up to three days ahead and stored in an air­tight con­tainer in the fridge.

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