250g / 500g vacuum sealed bag of pulled New Zealand Pork Shoulder, also known as Boston Butt in the BBQ community. Rubbed in The Good Food Society proprietary spice rub, which includes sumac and paprika. This cut becomes tender and succulent when slowly smoked over feijoa wood for 10-12 hours.
Best served hot. To serve, bring a pot of water to the boil and place vacuum bag in the pot. Turn down to a medium heat and simmer for 10 minutes.
Will keep for 7-10 days refrigerated or can be frozen. Will last 3-4 months in the freezer.
Suitable for burgers, tacos, quesadillas, croquettes, matched with a salad or sides of your choice - the options are endless.
