You are not wrong, I can recommend the belly mince for richness.
Yeah, the bourbon helps, I used to use tequila, but the bourbon does add something and I wonât be going back to tequila.
The smoky chipotle are a good call, I use them if I have them and they definitely add that more of that smoky loveliness.
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I/we use pork shoulder for the same reasons.
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Iâm going to try DâArbol chillis in the next one on @Tons_of_funâs recommendation.
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Should do was it was this.
If I had more time I would have done the same but mincing the belly sped things up.
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We tend to cook it over 3 days with 4 heat cycles.
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DedicationâŚ(and planing ahead)
Chilli shouldnât be âof the momentâ 
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How do you prep your dried chillis?
I just zoomed up the mild ones, very roughly, and split the Chipotles.
I tend to just de-seed and Chuck them in. Need to experiment with toasting and rehydration at some point.
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We always rehydrate (apart from cascabel) and make a chilli paste in a mortar and pestle. A food processor just chops them up into tiny pieces. A mortar and pestle grinds them.
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Likewise.
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Thanks, will try that.
Do you toast?
We donât.
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we donât either
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I just put mine in a cup of boiling water and leave overnight. Next day I finely chop them (seeds anorl) and chuck them in. I also put the water in that I use to rehydrate them.
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I do tend to toast before rehydrationâŚ6-8 mins on a baking sheet in a hot oven or cast iron pan on the gasâŚjust a step I was taught to do.
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Ericaâs birthday, baked my first ever Victoria Sponge.
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Beige lunch is beigeâŚagain.
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