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.
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).
|Per 100g||Regular (135g)||Extra large (200g)|
|of which saturates||4.3g||5.4g||8.2g|
|of which sugars||8.8g||11g||16.7g|