FIREPOT - Barbecued Pulled Pork

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.