Pre-cooked Pulled Pork 1 lb

$15.00*prices will reflect actual weight or number of packages

* price listed is 15.00 per lb 
* final price will reflect exact package weight

Personal sized! 4-6 servings per package

* Gluten Free!

Sweet maple, oak and cherry wood provide all the heat and smoke to give that perfect blend of flavour and texture
Basted in its own fat and rendered down to create the perfect tenderness
Finished with a dash of North Carolina vinegar sauce to give it that slight tang that is indicative of the south



Pork, Carolina Sauce, Rub
Carolina Sauce: cider vinegar, brown sugar, ketchup, cherries

Rub: Evaporated cane juice, honey granules, salt, spices, paprika, dehydrated garlic, dehydrated onion, chili powder (chili pepper, salt, cumin, garlic, oregano, silicon dioxide(2% max) added as a free flow agent and ethyoxyquin (100 ppm max)


  • Defrost for 24 hours before
  • Preheat your oven to 225°F
  • Place pork in an ovenproof dish and add a little apple juice to replace some of the lost moisture.
  • Cover with a double layer of foil, to lock in the moisture, and set baking tray in the middle of oven.
  • Cook for 30 – 45 minutes until your meat thermometer shows an internal temperature of 165°F.

Crock Pot (Slow-Cooker)

  • If meat is frozen, defrost for 24 hours before reheating it in the crockpot.
  • Set crockpot to low heat/warm setting, add meat to the pot.
  • Add a splash of apple juice, not too much, crockpots do an excellent job of retaining moisture.
  • Cook for 2 – 4 hours. Just make sure it’s reached the magic number of 165°F.


  • Defrost for 24 hours
  • Leave in sealed bag or in a microwave-safe dish and add apple juice if needed
  • Place pork into the microwave.
  • Heat on high for two minutes, or until you get an internal temperature of 165°F with a meat thermometer. If reheating in sealed bag you may want to remove the bag at the 2 minute time manually massage the pork and return to the microwave for 1-2 more minutes then remove from bag and heat further in 30 second intervals until you have an internal temp of 165°F.

Sous Vide

  • Bring either your sous vide machine or a sizeable stove-top pot of water up to 165°F.
  • Place the vacuum bags filled with pork into the machine/pot.
  • Let the bags sit in the hot water bath for 45 minutes per inch of the thickness of the contents.
  • If you are reheating your stored pork from frozen, leave it in there for an additional 30 minutes.
  • You don’t need to worry about adding additional moisture because the bag is sealed and sous vide uses indirect heat to reheat your meat.

You may also like…