Oak-smoked British pork slow-cooked overnight on the bone. Served with a traditional barbecue sauce, rice, and a zingy red onion relish.
★★★★ TGO Magazine, May 2021. "Recommended: Quality Ingredients"
A slow-cooked favourite
Firepot pull no punches when it comes to their 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.
Weight: 125g
Calories: 610kcal
Water usage: 300ml
Ingredients: 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 (135g) | ||
---|---|---|---|
Energy (kcal) | 488 | 610 | |
Fat | 12.8g | 16g | |
of which saturates | 4.3g | 5.4g | |
Carbohydrate | 66.4g | 83g | |
of which sugars | 8.8g | 11g | |
Fibre | 2.2g | 2.7g | |
Protein | 26.4g | 33g | |
Salt | 1g | 1.3g |