Pulled Pork

About this cut

Our heritage pork, cooked down slow until it pulls apart, then packed for your freezer. The long work is done. What's left is the easy part.

Good for

Warm it gently in a pan with a splash of liquid so it doesn't dry out, or in a slow cooker if you're feeding a crowd. Rolls, tacos, nachos, over rice, or piled onto a baked potato.

From our kitchen

Warmed with a splash of cider, piled on soft rolls, pickles on top.

Low heat in a covered pan with a little cider or stock so it doesn't dry out, ten or fifteen minutes. Sauce stirred in at the end rather than cooked into it. Soft rolls, a heap of vinegar slaw right on top, and pickles. Beans and cornbread alongside if it's a crowd. This is our answer to feeding a lot of people without spending the day in the kitchen.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.