Pork is a great barbecued. We usually just marinade it, but this recipe goes a step further by wrapping the marinades pieces in foil and adding potatoes and chutney. I don’t think it really matters which cut of pork you use and if you don’t want to barbecue you can always cook it in the oven.
After finding the recipe for the Pumped Leg of Lamb I was reminded of another cold meat specialty of Mum’s – Pickled Pork. Like the lamb you don’t see pickled pork ready made any more and you’ll have to ask the butcher to prepare it for you. It’s treated the same way as the lamb and corned beef, pumped with brine and basically you cook it the same way. If you want to modernize it you could cook it in a slow cooker.
Back in the 60s, which is around the time this recipe was published, the choice of pork cuts was a lot more limited than it is now. You could buy roast pork and pork chops and not much else. So although this recipe calls for shoulder pork shops you could really use any pork cut you wanted. As it’s pre-metrics you need to convert the 10oz can of soup to 300ml and bake the casserole at 180o.