Each shoulder of pork is generously coated in a homemade spice rub, it’s then 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 unite until the pork flakes off the bone. Paired with a decent portion of pickled red onions for added zest, making it a sweet, tangy, moreish dish — perfect for an evening spent around the campfire.  

• Weight: 125g (regular) / 190g (extra-large)
• Calories: 610kcal (regular) / 925kcal (extra-large)
• Water usage: 300ml (regular) / 450ml (extra-large) 

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).

Allergens: None

Nutritional info (per 100g/per 110g Regular/per pouch 190g Extra large):

Energy (kcal) 488/610/925; Fat 12.8g/16g/24.3 of which saturates 4.3g/5.4g/8.2g; Carbohydrate        66.4g/83g/126.2g of which sugars 8.8g/11g/16.7g; Fibre                 2.2g/2.7g/4.1g Protein 26.4g/33g/50.2g; Salt 1g/1.3g/2g