Oak-smoked British pork, slow-cooked overnight on the bone, served with a traditional barbecue sauce, rice and a zingy red onion relish.
Each pork shoulder is coated in a homemade spice rub, smoked, then slow-cooked for 15 hours until it flakes off the bone. Pickled red onions add zest to a sweet, tangy, moreish dish that is perfect around the campfire.
Sizes and nutrition
| Size | Weight | Calories | Water |
|---|---|---|---|
| Regular | 125g | 610kcal | 300ml |
| Extra large | 190g | 925kcal | 450ml |
Ingredients
Basmati Rice (57%), Pulled Pork (Wood-Smoked Pork Shoulder (19%), Cider Vinegar, Demerara Sugar, Lemon, Spices, Salt), Pickled Red Onion (Red Onion (11%), Red Wine Vinegar, Demerara Sugar, Spices, Salt).
Allergens: None listed.
How to use
Add the stated amount of boiling water to the pouch, stir, seal and leave to rehydrate.
Ideal for
Hungry hikers and wild campers after a big, high-calorie meal.
Try the Posh Pork and Beans and see all Firepot meals.
