PULLED PORK FINISHING INSTRUCTIONS:
1 Keep vacuum-sealed pouch refrigerated @ 1-5°C until use by date.
2 Place the entire pouch (unopened) into a pot of simmering water for approx. 5-7MINS.
3 Remove from water and you’re ready to go!
RIBS FINISHING INSTRUCTIONS:
1 Keep vacuum-sealed pouch refrigerated @ 1-5°C until use by date.
2 Leave out to sit @ room temperature for at least 45MINS prior to cooking.
*Tip: Cold meat does not heat up evenly, so make sure it’s close to room temperature prior to heating.
3 Preheat the Oven for 10-15MINS to 220°C on FAN-FORCED.
*Tip: If Oven does not get that hot, amend to a longer finishing time with lower heat.
4 Remove the Pork and gently pat dry all around with a paper towel to remove all of the excess moisture. Apply a thin layer of your favourite BBQ sauce on both sides. Do not go overboard with the sauce.
5 When the Oven is hot, place the Pork meat side up on a wire rack and place onto the upper rack to cook for approx. 10MINS. Adjust setting to HIGH-GRILL and cook until a crust starts to form (approx. 5MINS, but monitor the timing as each Oven is different).
6 Once a char has formed, serve with your favourite BBQ sauce, and you’re ready to go.
*Finish on the BBQ for 10-12MINS.
Our finishing instructions have been tested and recommended, but can be finished off in other ways. However, results may vary.
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