Oak-smoked British pork slow-cooked overnight on the bone. Served with a traditional barbecue sauce, rice, and a zingy red onion relish.
A slow-cooked favourite
We pull no punches when it comes to our Barbecue Pulled Pork. Each shoulder of pork is generously coated in a homemade spice rub, smoked, and then slow-cooked for 15 hours. While it cooks, the flavours from the smoky-sweet spices, the oak and the meat are left to combine until the pork flakes off the bone. With a good portion of pickled red onions for added zest, this is a sweet, tangy, moreish dish — ideal for an evening spent around the campfire.
Basmati Rice (57%), Pulled Pork (Wood-Smoked Pork Shoulder (19%), Cider Vinegar, Demerara Sugar, Lemon, Spices, Salt), Pickled Red Onion (Red Onion (11%), Red Wine Vinegar, Demerara Sugar, Spices, Salt).
Allergens: None.
| Per 100g | Regular (125g) | Extra large (190g) | |
|---|---|---|---|
| Energy (kcal) | 488 | 610 | 925 |
| Fat | 12.8g | 16g | 24.3 |
| of which saturates | 4.3g | 5.4g | 8.2g |
| Carbohydrate | 66.4g | 83g | 126.2g |
| of which sugars | 8.8g | 11g | 16.7g |
| Fibre | 2.2g | 2.7g | 4.1g |
| Protein | 26.4g | 33g | 50.2g |
| Salt | 1g | 1.3g | 2g |
Weight: 125g
Calories: 610kcal
Water usage: 300ml
