FIREPOT - Barbecued Pulled Pork
Oak-smoked British pork slow-cooked overnight on the bone. Served with a traditional barbecue sauce, rice, and a zingy red onion relish.
Comfort Food in the Wild
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
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.
Ingredients and allergens
- 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,
Allergens: None.