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Pulled Pork Box

£3600

The Ultimate Pulled Pork Pack

Everything you need for a showstopping centrepiece — straight from the farm to your table.

At the heart of this pack is a delicious pork shoulder joint, marinated in a rich blend of smoky paprika and aromatic herbs. Low and slow is the only way — as the joint cooks, in the marinade breaking down the fat for a melt in the mouth pulled pork flavour with a beautifully caramelised crust.

Alongside the joint, you'll find everything to complete the feast:

  • Pork Sausage & Sage and Onion Stuffing Balls — irresistibly moreish
  • BBQ Sauce — smoky and sticky, made to be drizzled generously
  • Jar of Apple Sauce — a classic British pairing that cuts through the richness perfectly

Whether you're feeding a crowd at a summer BBQ or sitting down to a proper Sunday spread, this pack has it covered.

What's In The Box
Small Pack:
  • 1.5 kg Marinated Joint of Pork Shoulder
  • 8 Stuffing Balls
  • 2 Tubs of BBQ sauce
  • 1 Jar Apple Sauce
Large Pack:
  • 3 kg Marinated Joint of Pork Shoulder
  • 2 Packs 8 Stuffing Balls
  • 4 Tubs of BBQ sauce
  • 1 Jar Apple Sauce

Pork shoulder takes roughly 3 to 4 hours per kilo to cook at
135°C.


1.Preheat the oven to 135°C (275°F)

2.The Uncovered Roast: 1 to 3 hours.

Place the seasoned pork fat-side-up in a Dutch oven or a
heavy, deep baking dish. Pour apple juice into the bottom of the dish
(don't pour it over the pork or you'll wash off the spices). Place it in the
oven uncovered. This dry-heat phase is what builds your dark, crispy
bark.

 3.The Wrap: 1 to 2 hours.

Once the pork reaches about 71°C (160°F) internally and has
a dark mahogany crust, cover the Dutch oven tightly with its lid, or cover your
baking dish with a double layer of heavy-duty aluminium foil. Seal it tightly
to trap the steam. Return it to the oven until the internal temperature reaches
95°C (203°F).

 4.The Crucial Rest:1 hour.

Remove the pork from the oven. Keep it covered and let it
rest for at least 45 to 60 minutes. Do not skip this. If you shred it
hot out of the oven, all the moisture will evaporate instantly, leaving you
with dry meat.

 5.Shred and Serve:10 minutes.

Transfer the pork to a large tray. Remove the bone (it
should slide out clean) and pull the meat apart using two forks. Toss the
shredded meat back into the rendering juices left in the pan to keep it
incredibly moist.

 

Pro-Tip: If you love a highly textured pulled pork,
spread the shredded meat onto a baking sheet, drizzle a little more of the pan
juices over it, and pop it under the oven broiler for 3 to 5 minutes to get
crispy, caramelized edges!