White sangria is a bit of a paradox, because the word ‘sangria’ comes from the word ‘sangre’ meaning blood in Spanish, to refer to its red colour as it is usually made with red wine. But white sangria is a lovely thing, especially when the weather is warmer and it accompanies seafood dishes perfectly. Or served at a BBQ. Or just because. It now features as prominently in our lives from May to October as Pimms and lemonade with strawberries and cucumber.
The atmosphere in Reid’s balcony is colonial England throughout, even though we were in the Portuguese island of Madeira, thousands of miles from England and hundreds of years from colonialism. Reid’s is a 5 star hotel in Funchal, the main city of Madeira. Probably one of the poshest in the island and I was expecting to be properly transported to some upper echelon during their (fairly pricey, but definitely worth it) afternoon tea experience by the sea.
I am crazy about pulled pork. There is something about soft, succulent, smoky, sweet shredded pork flesh that I cannot resist. When I had an Aga with a simmering oven (ideal for slow cooking), I thought that was the perfect reason to make it. I have since made this a few times in a conventional oven and that’s the recipe I post here.