Information about BBQ Pulled Pork from our Boston Butt.
The BBQ Pulled Pork is made from our Boston Butts using a long standing recipe & method from experienced Pit Masters. The succulent Pork is pre Smoked & cooked in big professional pits, & shredded into 400 gram portions. These easy to Reheat packs are ready in under 15 mins, for you to enjoy genuine American Style BBQ without the fuss.
The Pork Boston Butt is a great value for money piece of meat with delicious “Marbled Meat” that is perfect to make Pulled Pork from. These are heavy cuts around 6 kilos, the weight can vary as these are a natural hand cut joint. The Boston Butt is popular amongst the Barbecue Pit Masters for competitions & American style “Smoke Houses”. The coarse meat is very tender & moist when cooked slowly at lower temperatures, & has plenty of meat on the bone.
What is a Pork Boston Butt?
A Boston Butt is a large Pork Shoulder Joint with fibrous marbled meat, that’s great for Smoked Low & Slow BBQ Pulled Pork..
The Boston Butt consists of different muscles & is comprised of two main cuts of pork, the “Blade Bone” & the “Collar or Chuck” (just like beef). The BBQ teams cook up Pork Boston Butt just to get the “Money Muscle” for presentation, it runs along one edge & is similar looking to the Pork Tenderloin & slices beautifully.
We only make our Pork Boston Butt from finest quality pigs with great meat to fat ratio to deliver great flavour without becoming too fatty.
The Pork Boston Butt cut originates from America as they have been cooking these low n’ slow for many years, this link will give more information about its history; Boston Butt Origins
How do we cut our Pork Boston Butt?
Firstly, we select good sized Pork Sides with an even layer of fat cover (not too thick) to cut the Boston Butts from.
The whole “Hand & Belly” is cut off the side through the rib bones & the “Knuckle Joint” in the shoulder. The Back bones are sawn through at the Third rib down on the Rib Cage, & the whole “Neck End” cut is removed. The Neck End of Pork is then laid fat side down & has all the spine bones removed carefully without cutting into the main muscles.
The Rind or Skin is removed, leaving the fat covering the Blade Bone meat underneath. Our expert butchers then carefully trim down any very thick excess fat from the top of the Money Muscle (used in competition BBQ) area. The remaining bone is the “Scapular or Blade Bone”, a large flat bone with a protruding ridge on one side. The meat either side is called the “Featherblade (used to make Flat Iron) & the Chuck Tender (used for braising)”, both common cuts in beef.
The backbones have been removed & the blade bone has been left in because the heat transfer along the blade bone will help to increase the internal temperature, & cook the Pork Boston Butt from the inside.
How do we make BBQ Pulled Pork?
The BBQ Pulled Pork is made by Smoking Pork from the Boston Butt Low & Slow for hours & Pulling once cooked.
Our ready prepared Whole Boston Butts have the fat scored to allow the seasoning & Smoke to penetrate the meat, once this is complete a binder like Frenches Mustard is rubbed over the whole surface. The Whole Pork Butt is then seasoned in a special BBQ Rub, this is worked into the scored fat area, the binder helps the seasoning to stick to the meat.
Once the Pork Butts are prepared they are placed into large Smoke Pits for up to 20 hours (depending on the size of the Butts), these are periodically checked until they reach an internal temperature of 90°c. The Pork Butts are then rested whilst they finish cooking & the meat relaxes to absorb all the natural juices into the meat fibres. Once rested the Blade Bone is removed from the Butt & any excess unrendered fat is removed from the top.
The final work for BBQ Pulled Pork is to shred or Pull the meat. This is done with hand held meat claws, these claws pull the meat apart leaving it “Stringy in appearance”. The BBQ Pulled Pork is now packed fresh immediately in to Recyclable Clear Pouches.
How do we pack our BBQ Pulled Pork?
All our BBQ Pulled Pork is Vacuum Sealed in Recyclable Pouches after Pulling. These Freezer Friendly Pouches are labelled with full traceability from Farm to Fork & “Blast Frozen” overnight. The process of Smoking & packing combined with the quick freezing, ensures you get the best flavour & texture when you reheat your BBQ Pulled Pork at home or the restaurant for our wholesale customers. Keeping the Pulled Pork at -18°c gives it a shelf life of 12 months.
How are the Pork Butts packed?
Pork Boston Butts are vacuum Packed in a “Recyclable Clear Plastic Pouches” immediately after cutting. Each pork Butt is packed 1 piece per bag with minimal handling to reduce any contamination. They are then placed in recycled boxes & onto pallets, the pallets of Butts are then “Blast Frozen” overnight. They will keep their just cut flavour & texture for 2 years when kept frozen at -18°c.
Please see this link about The benefits & Blast Freezing explained.
Our Pork Boston Butt has superb moisture & flavour as you should expect from a shoulder cut of finest pork. We have vacuum sealed these immediately after cutting to ensure that all the delicious natural juices are maintained to give you the “Perfect Pork Boston Butt” when delivered. To produce safe, tasty meat cuts that will arrive safely with a good shelf life is made possible because of our fast production methods.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. The low temperatures help to keep the meat from losing its natural juices, this makes for a juicier piece of pork with a more natural flavour when opening at home.
The hygiene standards are there to keep the bacteria to a minimum because this will improve the shelf life, & the flavour.
The vacuum process sucks all the natural juices into the meat & holds the shape of it, & combined with the low temperatures it helps to stop the natural juices from seeping into the bag. The recyclable clear pouches are helping to reduce our carbon footprint through our customers recycling responsibly at home, & we are now using stronger thinner bags to help cut down on our use of plastic
We are constantly looking for new ways by which we can package & deliver our meat that will reduce plastic use further, but we have to put the safety of the meat first. We use plastic as it is the one item that will give 100% safety & keep the products in perfect condition, protecting it all the way to your door. The vacuum packing protects the meat from freezer burn or getting contaminated by other foods in your fridge.
Is the BBQ Pulled Pork good value for money?
The 400 gram ready made portions of BBQ Pulled Pork are quick to Reheat & inexpensive to buy online.
The Pulled Pork has no waste with a high meat content & can be Reheated cheaply in water. Each pack serves 2-3 portions & only requires adding your favourite BBQ Sauce to the meat after Reheating. This is genuine Low & Slow Smoked Pulled Pork & is not the same as Supermarket Pulled Pork!! The difference is ours is properly Smoked & the Supermarket version is added liquid smoke, added to roasted Pork.
BBQ Pulled Pork is prepared to give you more meat for your money #moremeatfym.
Provenance of our Pork:
We source all our pork locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade pork allows us to make “Restaurant Quality” pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The pork has a good flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you Reheat BBQ Pulled Pork?
To Reheat your BBQ Pulled Pork is simple, just immerse the Pouch into a simmering pan of water for 15 minutes.
How to prepare & Reheat your BBQ Pulled Pork;
- Place the BBQ Pulled Pork into the fridge & thaw out over 24 hours.
- Remove from the fridge & bring up to near room temperature (leave in the bag) for 60 minutes.
- Lower the pouch slowly into a pan of simmering water, leave the sealed end of the pouch above the water.
- Leave in water for 15-20 minutes.
- Remove the pouch from the water & rest on a wood board for 10 minutes covered over in a Tea Towel.
- Once rested, remove the Pulled Pork & add your favourite BBQ Sauce.
- Stir the sauce into the meat & serve.
The ideal internal temperature for BBQ Pulled Pork is around 90°c, this will make the meat very tender.
The fibrous nature of the Pulled Pork gives very tender results, as the resting period allows the meat to relax & absorb the natural juices back into the meat.
Videos showing how to Smoke / Cook a Pork Boston Butt;
- Oven baked Pork Boston Butt 14 hrs
- How to cook a Boston Butt professionally
- Crock Pot Pulled Pork Butt with Dr Pepper
- How to cook a Pork Butt by Aaron Franklin
Is BBQ Pulled Pork nutritious?
Good quality Pork Boston Butt is a great source of natural vitamins, minerals & protein, used to make BBQ Pulled Pork.
Most of the fat renders down during the Low & Slow Smoking of the Boston Butt but, some of the fat juices get into the meat adding to the delicious taste. BBQ Pulled Pork is not the most healthiest of dishes because of the fat content & also the seasoning ingredients are Salt & Sugar based. Adding BBQ Sauce to your Pulled Pork is necessary but, also adds to the Sugar content.
Eaten in moderation, BBQ Pulled Pork is okay & won’t cause any health issues, eat too much & this won’t be good for cholesterol levels.
The Pork Meat in the Shoulder has some of the richest concentrations of vitamins, minerals & protein as the muscles work hard & are always being used, making the meat fibres very coarse. The best-flavoured meat comes from the shoulder area & usually is the softest when cooked slowly.
Sharing your BBQ Pulled Pork on Social Media.
Sharing delicious food is what it is all about, & we love to share your new cooks on Social Media. The BBQ Pulled Pork is a delicious way of saving time & money to have American Barbecue at home without the fuss, sharing this with family & friends is excellent but, others online will enjoy your cooks too.
Trying new ideas or recipes with the BBQ Pulled Pork is very popular amongst the Barbecue community, so, why not tag us in your Social Media posts making it easier for us to find them. We can like, comment & share these faster & your posts will do better on social Media as a direct result, & it gives a good feeling when you know that someone has tried your recipe or method of cooking.
At Sherwood we are very social & love to see what meals are made with all our products, so why not join us over on social media & let us share your pictures, videos, recipes, reels, ideas & stories. We have accounts on Instagram, Facebook & Twitter, tagging us in your posts makes it much easier for us to comment, like & share for our followers to enjoy your cooks.
Many people are curious to try BBQ Pulled Pork, through your posts on Social Media they are able to learn how easy to use this. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
The use of Hashtags in your posts will allow our followers to see your cooks online & give them a chance to comment & share, see our main ones below;
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #bbqpulledpork #pulledpork
How to reheat your BBQ Pulled Pork:
How to Reheat BBQ Pulled Pork & Recipes.
How to store & Reheat Pulled Pork & other BBQ Meats.
How to make Pulled Pork from scratch:
How to cook Pork Boston Butts USA Style
Frequently asked questions about BBQ Pulled Pork:
What is BBQ Pulled Pork?
BBQ Pulled Pork is Smoked Pork meat from the shoulder that has been shredded or pulled apart & mixed with Barbecue sauce. This is an American Style of Barbecue.
Is BBQ Pulled Pork Dry?
BBQ Pulled Pork is very succulent as the meat is wrapped when Smoking. The natural juices stay inside the meat as they get absorbed into the fibres when resting before pulling.
How do your reheat BBQ Pulled Pork?
You can reheat the BBQ Pulled Pork in the bag. Place this into simmering water for 12 minutes, rest for 5 minutes, open into a bowl & mix with your favourite BBQ Sauce.
How much BBQ Pulled Pork do you serve per person?
BBQ Pulled Pork is a meat that fills you up quickly,, most portion sizes are around 200 g for an adult & 113 g for children.
Nutritional values for BBQ Pulled Pork per 100 grams:
Energy (K/Cal) 808
Energy (KJ) 192
Fats 6.10
Saturated Fats 2.10
Fibre 0.0
Carbohydrates 1.00
Sugars 0.60
Protein 33.0
Salt 0.82
Ingredients for BBQ Pulled Pork:
Pork Boston Butt Meat, Salt, maize starch, sugar, garlic powder, dried glucose syrup, spices (contain
MUSTARD), hydrolysed SOYA protein, acid [E330], flavour enhancer [E621], flavouring,
onion powder, herb extracts, colour [E150c], herb, spice extract [CELERY].
- INFORMATION ABOUT BBQ PULLED PORK
-
Information about BBQ Pulled Pork from our Boston Butt.
The BBQ Pulled Pork is made from our Boston Butts using a long standing recipe & method from experienced Pit Masters. The succulent Pork is pre Smoked & cooked in big professional pits, & shredded into 400 gram portions. These easy to Reheat packs are ready in under 15 mins, for you to enjoy genuine American Style BBQ without the fuss.
The Pork Boston Butt is a great value for money piece of meat with delicious “Marbled Meat” that is perfect to make Pulled Pork from. These are heavy cuts around 6 kilos, the weight can vary as these are a natural hand cut joint. The Boston Butt is popular amongst the Barbecue Pit Masters for competitions & American style “Smoke Houses”. The coarse meat is very tender & moist when cooked slowly at lower temperatures, & has plenty of meat on the bone.
What is a Pork Boston Butt?
A Boston Butt is a large Pork Shoulder Joint with fibrous marbled meat, that’s great for Smoked Low & Slow BBQ Pulled Pork..
The Boston Butt consists of different muscles & is comprised of two main cuts of pork, the “Blade Bone” & the “Collar or Chuck” (just like beef). The BBQ teams cook up Pork Boston Butt just to get the “Money Muscle” for presentation, it runs along one edge & is similar looking to the Pork Tenderloin & slices beautifully.
We only make our Pork Boston Butt from finest quality pigs with great meat to fat ratio to deliver great flavour without becoming too fatty.
The Pork Boston Butt cut originates from America as they have been cooking these low n’ slow for many years, this link will give more information about its history; Boston Butt Origins
How do we cut our Pork Boston Butt?
Firstly, we select good sized Pork Sides with an even layer of fat cover (not too thick) to cut the Boston Butts from.
The whole “Hand & Belly” is cut off the side through the rib bones & the “Knuckle Joint” in the shoulder. The Back bones are sawn through at the Third rib down on the Rib Cage, & the whole “Neck End” cut is removed. The Neck End of Pork is then laid fat side down & has all the spine bones removed carefully without cutting into the main muscles.
The Rind or Skin is removed, leaving the fat covering the Blade Bone meat underneath. Our expert butchers then carefully trim down any very thick excess fat from the top of the Money Muscle (used in competition BBQ) area. The remaining bone is the “Scapular or Blade Bone”, a large flat bone with a protruding ridge on one side. The meat either side is called the “Featherblade (used to make Flat Iron) & the Chuck Tender (used for braising)”, both common cuts in beef.
The backbones have been removed & the blade bone has been left in because the heat transfer along the blade bone will help to increase the internal temperature, & cook the Pork Boston Butt from the inside.
How do we make BBQ Pulled Pork?
The BBQ Pulled Pork is made by Smoking Pork from the Boston Butt Low & Slow for hours & Pulling once cooked.
Our ready prepared Whole Boston Butts have the fat scored to allow the seasoning & Smoke to penetrate the meat, once this is complete a binder like Frenches Mustard is rubbed over the whole surface. The Whole Pork Butt is then seasoned in a special BBQ Rub, this is worked into the scored fat area, the binder helps the seasoning to stick to the meat.
Once the Pork Butts are prepared they are placed into large Smoke Pits for up to 20 hours (depending on the size of the Butts), these are periodically checked until they reach an internal temperature of 90°c. The Pork Butts are then rested whilst they finish cooking & the meat relaxes to absorb all the natural juices into the meat fibres. Once rested the Blade Bone is removed from the Butt & any excess unrendered fat is removed from the top.
The final work for BBQ Pulled Pork is to shred or Pull the meat. This is done with hand held meat claws, these claws pull the meat apart leaving it “Stringy in appearance”. The BBQ Pulled Pork is now packed fresh immediately in to Recyclable Clear Pouches.
How do we pack our BBQ Pulled Pork?
All our BBQ Pulled Pork is Vacuum Sealed in Recyclable Pouches after Pulling. These Freezer Friendly Pouches are labelled with full traceability from Farm to Fork & “Blast Frozen” overnight. The process of Smoking & packing combined with the quick freezing, ensures you get the best flavour & texture when you reheat your BBQ Pulled Pork at home or the restaurant for our wholesale customers. Keeping the Pulled Pork at -18°c gives it a shelf life of 12 months.
How are the Pork Butts packed?
Pork Boston Butts are vacuum Packed in a “Recyclable Clear Plastic Pouches” immediately after cutting. Each pork Butt is packed 1 piece per bag with minimal handling to reduce any contamination. They are then placed in recycled boxes & onto pallets, the pallets of Butts are then “Blast Frozen” overnight. They will keep their just cut flavour & texture for 2 years when kept frozen at -18°c.
Please see this link about The benefits & Blast Freezing explained.
Our Pork Boston Butt has superb moisture & flavour as you should expect from a shoulder cut of finest pork. We have vacuum sealed these immediately after cutting to ensure that all the delicious natural juices are maintained to give you the “Perfect Pork Boston Butt” when delivered. To produce safe, tasty meat cuts that will arrive safely with a good shelf life is made possible because of our fast production methods.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. The low temperatures help to keep the meat from losing its natural juices, this makes for a juicier piece of pork with a more natural flavour when opening at home.
The hygiene standards are there to keep the bacteria to a minimum because this will improve the shelf life, & the flavour.
The vacuum process sucks all the natural juices into the meat & holds the shape of it, & combined with the low temperatures it helps to stop the natural juices from seeping into the bag. The recyclable clear pouches are helping to reduce our carbon footprint through our customers recycling responsibly at home, & we are now using stronger thinner bags to help cut down on our use of plastic
We are constantly looking for new ways by which we can package & deliver our meat that will reduce plastic use further, but we have to put the safety of the meat first. We use plastic as it is the one item that will give 100% safety & keep the products in perfect condition, protecting it all the way to your door. The vacuum packing protects the meat from freezer burn or getting contaminated by other foods in your fridge.
Is the BBQ Pulled Pork good value for money?
The 400 gram ready made portions of BBQ Pulled Pork are quick to Reheat & inexpensive to buy online.
The Pulled Pork has no waste with a high meat content & can be Reheated cheaply in water. Each pack serves 2-3 portions & only requires adding your favourite BBQ Sauce to the meat after Reheating. This is genuine Low & Slow Smoked Pulled Pork & is not the same as Supermarket Pulled Pork!! The difference is ours is properly Smoked & the Supermarket version is added liquid smoke, added to roasted Pork.
BBQ Pulled Pork is prepared to give you more meat for your money #moremeatfym.
Provenance of our Pork:
We source all our pork locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade pork allows us to make “Restaurant Quality” pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The pork has a good flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you Reheat BBQ Pulled Pork?
To Reheat your BBQ Pulled Pork is simple, just immerse the Pouch into a simmering pan of water for 15 minutes.
How to prepare & Reheat your BBQ Pulled Pork;
- Place the BBQ Pulled Pork into the fridge & thaw out over 24 hours.
- Remove from the fridge & bring up to near room temperature (leave in the bag) for 60 minutes.
- Lower the pouch slowly into a pan of simmering water, leave the sealed end of the pouch above the water.
- Leave in water for 15-20 minutes.
- Remove the pouch from the water & rest on a wood board for 10 minutes covered over in a Tea Towel.
- Once rested, remove the Pulled Pork & add your favourite BBQ Sauce.
- Stir the sauce into the meat & serve.
The ideal internal temperature for BBQ Pulled Pork is around 90°c, this will make the meat very tender.
The fibrous nature of the Pulled Pork gives very tender results, as the resting period allows the meat to relax & absorb the natural juices back into the meat.
Videos showing how to Smoke / Cook a Pork Boston Butt;
- Oven baked Pork Boston Butt 14 hrs
- How to cook a Boston Butt professionally
- Crock Pot Pulled Pork Butt with Dr Pepper
- How to cook a Pork Butt by Aaron Franklin
Is BBQ Pulled Pork nutritious?
Good quality Pork Boston Butt is a great source of natural vitamins, minerals & protein, used to make BBQ Pulled Pork.
Most of the fat renders down during the Low & Slow Smoking of the Boston Butt but, some of the fat juices get into the meat adding to the delicious taste. BBQ Pulled Pork is not the most healthiest of dishes because of the fat content & also the seasoning ingredients are Salt & Sugar based. Adding BBQ Sauce to your Pulled Pork is necessary but, also adds to the Sugar content.
Eaten in moderation, BBQ Pulled Pork is okay & won’t cause any health issues, eat too much & this won’t be good for cholesterol levels.
The Pork Meat in the Shoulder has some of the richest concentrations of vitamins, minerals & protein as the muscles work hard & are always being used, making the meat fibres very coarse. The best-flavoured meat comes from the shoulder area & usually is the softest when cooked slowly.
Sharing your BBQ Pulled Pork on Social Media.
Sharing delicious food is what it is all about, & we love to share your new cooks on Social Media. The BBQ Pulled Pork is a delicious way of saving time & money to have American Barbecue at home without the fuss, sharing this with family & friends is excellent but, others online will enjoy your cooks too.
Trying new ideas or recipes with the BBQ Pulled Pork is very popular amongst the Barbecue community, so, why not tag us in your Social Media posts making it easier for us to find them. We can like, comment & share these faster & your posts will do better on social Media as a direct result, & it gives a good feeling when you know that someone has tried your recipe or method of cooking.
At Sherwood we are very social & love to see what meals are made with all our products, so why not join us over on social media & let us share your pictures, videos, recipes, reels, ideas & stories. We have accounts on Instagram, Facebook & Twitter, tagging us in your posts makes it much easier for us to comment, like & share for our followers to enjoy your cooks.
Many people are curious to try BBQ Pulled Pork, through your posts on Social Media they are able to learn how easy to use this. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
The use of Hashtags in your posts will allow our followers to see your cooks online & give them a chance to comment & share, see our main ones below;
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #bbqpulledpork #pulledpork
- HOW TO REHEAT BBQ PULLED PORK
-
How to reheat your BBQ Pulled Pork:
How to Reheat BBQ Pulled Pork & Recipes.
How to store & Reheat Pulled Pork & other BBQ Meats.
How to make Pulled Pork from scratch:
How to cook Pork Boston Butts USA Style
- FAQ FOR BBQ PULLED PORK
-
Frequently asked questions about BBQ Pulled Pork:
What is BBQ Pulled Pork?
BBQ Pulled Pork is Smoked Pork meat from the shoulder that has been shredded or pulled apart & mixed with Barbecue sauce. This is an American Style of Barbecue.
Is BBQ Pulled Pork Dry?
BBQ Pulled Pork is very succulent as the meat is wrapped when Smoking. The natural juices stay inside the meat as they get absorbed into the fibres when resting before pulling.
How do your reheat BBQ Pulled Pork?
You can reheat the BBQ Pulled Pork in the bag. Place this into simmering water for 12 minutes, rest for 5 minutes, open into a bowl & mix with your favourite BBQ Sauce.
How much BBQ Pulled Pork do you serve per person?
BBQ Pulled Pork is a meat that fills you up quickly,, most portion sizes are around 200 g for an adult & 113 g for children.
- NUTRITIONAL INFORMATION BBQ PULLED PORK
-
Nutritional values for BBQ Pulled Pork per 100 grams:
Energy (K/Cal) 808
Energy (KJ) 192
Fats 6.10
Saturated Fats 2.10
Fibre 0.0
Carbohydrates 1.00
Sugars 0.60
Protein 33.0
Salt 0.82Ingredients for BBQ Pulled Pork:
Pork Boston Butt Meat, Salt, maize starch, sugar, garlic powder, dried glucose syrup, spices (contain
MUSTARD), hydrolysed SOYA protein, acid [E330], flavour enhancer [E621], flavouring,
onion powder, herb extracts, colour [E150c], herb, spice extract [CELERY].