Description
24 Hour Prep Time
Pork shoulder smoked and slow cooked in smoker for 24 hours for super juicy and succulent morsels of pork meat pulled off the bone.
Cooking instructions
PAN: – Choose a high-quality Skillet/Pan and preheat it over low to medium heat. Once your pan has warmed up, pour in ¼ cup of water or Broth and wait for the liquid to simmer. Reduce heat to low and add the pulled pork to the pan, stirring to combine with the liquid. Once the meat starts to soften, re-evaluate and add more water if necessary. Cover and cook on a barely-there simmer until a meat thermometer reads 80°C.Â
OVEN/PAN: – Cover the dish in a double layer of foil, to lock in the moisture, and set it on a baking tray in the middle of your oven. Cook until your meat thermometer shows an internal temperature of 80°C.
All recipes have been tried and used successfully, but results may vary from person to person. Please use your instincts to Cook it to your preference.
Packing Size: 500 gms
