@foodporn: Ever seen a pig cooked on the spit from start to finish? 🐖🔥🤷🏽‍♂️ We’re with Dave Pynt, Adam from @theaussiegaucho, Andy Hearndon, and friends at the Paird Festival, cooking up a BBQ feast at Wills Domain in the Margaret River Region, @Western Australia. Dave is Head Chef at the Michelin starred Burnt Ends in Singapore, and today he shows us how he makes one of their signature dishes, The Burnt Ends Sanger. Firing up the spit at 8am, the pork is slow roasted for 12 hours before the meat and skin is carefully pulled and assembled into one amazing Sanger. We enlisted Josh Niland as the official taste tester, and he approved! 👍 #fyp #foryou #bbq #foodporn #pork