Oak-smoked British pork slow-cooked overnight on the bone. Served with a traditional barbecue sauce, rice, and a zingy red onion relish.
 
★★★★ TGO Magazine, May 2021. "Recommended: Quality Ingredients"
 
A slow-cooked favourite
We pull no punches when it comes to our Barbecue Pulled Pork. Each shoulder of pork is generously coated in a homemade spice rub, 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 combine until the pork flakes off the bone. With a good portion of pickled red onions for added zest, this is a sweet, tangy, moreish dish — ideal for an evening spent around the campfire.