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Pulled Pork Seasoning
$4.49
Slow cooked pork shoulder rubbed with our seasoning blend then served with our Beer BBQ Sauce. Served in a burger bun or sliders with fries.
31g/1.1oz
Slow cooked pork shoulder rubbed with our seasoning blend then served with our Beer BBQ Sauce. Served in a burger bun or sliders with fries. One of our most versatile blends. Store dried seasoning blends in a Cool, Dry, Dark pantry or cupboard for longest shelf life.
Packaged in our original sealed pouches storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) area to provide a minimum shelf life without appreciable loss of flavour or functional characteristics.
Ingredients:
Spices (paprika), salt, dehydrated vegetables (garlic, onion), turbinado sugar (sugar, molasses).
Prepared in Canada
Spices (paprika), salt, dehydrated vegetables (garlic, onion), turbinado sugar (sugar, molasses).
Prepared in Canada
PULLED PORK
Makes 10 sandwiches or 20 sliders
All you need:
2.3 kg (5lbs) pork shoulder
1 pouch of Pulled Pork Seasoning
1 bottle (350ml/11.8oz) BBQ Sauce
10 burger or 20 slider buns
All you do:
Generously rub pork with pouch of seasoning. Cover and refrigerate for 12-24hrs. Cook uncovered in roasting pan for 4 hours at 300F (150C), cover and continue cooking for an additional 1.5 hrs., until tender and flakes apart. Remove from oven, let rest covered for 15-20 minutes. Using tongs or a fork, “Pull” the pork into shreds and place in a bowl, discarding the fat and bone. Moisten the pork while still hot with 1 cup (250ml/8oz) BBQ sauce. Serve the heated meat on a fresh bun with extra BBQ sauce on the side, coleslaw and a pickle.
Makes 10 sandwiches or 20 sliders
All you need:
2.3 kg (5lbs) pork shoulder
1 pouch of Pulled Pork Seasoning
1 bottle (350ml/11.8oz) BBQ Sauce
10 burger or 20 slider buns
All you do:
Generously rub pork with pouch of seasoning. Cover and refrigerate for 12-24hrs. Cook uncovered in roasting pan for 4 hours at 300F (150C), cover and continue cooking for an additional 1.5 hrs., until tender and flakes apart. Remove from oven, let rest covered for 15-20 minutes. Using tongs or a fork, “Pull” the pork into shreds and place in a bowl, discarding the fat and bone. Moisten the pork while still hot with 1 cup (250ml/8oz) BBQ sauce. Serve the heated meat on a fresh bun with extra BBQ sauce on the side, coleslaw and a pickle.
