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4kg of selected pork cuts, to include belly and shoulder, to slow roast and shred for a succulent platter of pulled pork.
A real crowd pleaser and great for alfresco dining – so much easier than standing over a hot BBQ. Serve with a soft white roll or pitta bread, homemade coleslaw and fresh salad.
Cooking instructions will be included.
For inspiration see Simon Rimmer’s recipe for Pulled Pork with Spicy Coleslaw
Image by Liz Burt – over a lazy Pulled Pork Sunday lunch in Dorset…