Our free-range Pork Shoulder has been cooked sous vide with homemade harissa. Blended with honey, cumin, paprika and a kick of red chilli, it's full of wonderfully warming flavours.

The secret to our exceptional pork lies in the meticulous care taken on farm. Sourced from passionate free-range pig farmers in England, our pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year round with space to roam and straw bedded huts for shelter. This care contributes to pork with incredible depth of flavour and a distinct meaty texture and goes a long way in supporting our British free-range pork industry.

Pork (86.1%), Honey, Butter (MILK), Harissa Seasoning (2%), (Sea Salt, Black Pepper, Cumin, Smoked Paprika, Red Chilli).

For allergens see ingredients in BOLD.

Produced on a site which handles SULPHITES, SOYA and WHEAT.

1. To prepare, empty all contents of the pack into a saucepan and warm on a medium heat with the lid on for 8-10 minutes, stirring intermittently.
2. When the liquid is boiling and the meat is warming up, gently press the meat with a spoon until it breaks up into chunks. Continue to warm with the lid on for 5-7 minutes.
3. At this point add any sauces you would like to warm through with the product.
4. Stir and serve when piping hot throughout.