Pulled Pork Shoulder – Classic Rub


Pork Shoulder , Classic Rub

Classic Rub:
Cane Sugar, White Sugar, Kosher Salt, Granulated Garlic, Granulated Onion, Smoked Paprika, Black Pepper, Ground Ginger, Cayenne Pepper.

CFIA listed Allergens: None

produced in a  facility where milk, wheat, eggs and soy are used


Our sous-vide pulled pork is tender and full of flavour and require refrigeration to stay fresh and to keep your food safe. Because we do not use preservatives or high acid cooking. Our pork shoulder is rubbed with our seasoning that makes them delectable and tasty. You can then add one of our sauces or your own and enjoy them.

There is a batch number on each package and freeze by date to keep them safe to eat. Our normal shelf life is 14 days in the refrigerator from the day of production and then they need to be frozen.

Preparation Method:

All our products that are cooked sous vide are fully pasteurized due to the long cooking cycles and are safe to eat cold out of the packaging. However, it is always recommnded that you reheat to 74C or 165F internal temperature.

Carefully remove the pulled pork from their packaging and place them on a tray before placing them on a hot grill of your BBQ or in a hot oven at 425F. If they are frozen, thaw them out in the fridge overnight or put them in the sink and run cold water over them and they should thaw out in about 30 minutes.

Heat thoroughly, this should take about 15 minutes depending on the thickness of the piece of pulled pork shoulder.

Once the pork is thoroughly heated, transfer to a place and pour one of our BBQ sauces over it and pull apart with your form and mix the sauce in before serving.

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