Our Gochujang Pork Shoulder has been marinated in a rich gochujang sauce with red pepper, soy sauce and garlic then gently sous vide, keeping the blade bone intact for a showstopping finish.

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 (86.29%), Soy Sauce (8.12%) (Water,  SOYBEANS, WHEAT, Salt), Gochujang Hot Pepper Paste (3.04%) (Corn Syrup, Red Pepper Paste 25% (Red Pepper Powder, Water, Salt, Onion, Garlic, Corn Starch), Water, WHEAT Flour, Rice Powder, WHEAT, Salt, Distilled Alcohol (Contains WHEAT, BARLEY), SOYBEAN, SOYBEANPowder, Glutinous Rice, Koji).

For allergens see ingredients in BOLD.

Produced on a site which handles MILK and SULPHITES.

1. Preheat oven to 190°C / 180°C fan.
2. To prepare, empty all contents into a deep baking dish and place in the oven.
3. Cook for 35 minutes, ensuring that product is piping hot throughout.