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Pulled Pork

Per: 800 g


Pork • Water • Seasoning (sugars [sugar, molasses powder], tomato powder, spices, garlic powder, yeast extract, worcestershire sauce powder [contains sulphites], onion powder, citric acid, onion extract) • Salt • Vinegar (vinegar, sodium hydrate, potassium hydrate) • Mesquite smoked sugar • Flavour.

Nutrition facts:

Per 100 g
Calories 230
% Daily Value (DV) *
Fat 16 g
Saturated 6 g
+ Trans 0.1 g
Carbohydrate 4 g
Fibre 0 g0%
Sugars 3 g3%
Protein 15 g
Cholesterol 60 mg
Sodium 380 mg17%
Potassium 300 mg6%
Calcium 10 mg1%
Iron 1 mg6%
*5% or less is a little, 15% or more is a lot

Cooking Instructions

  • Remove roast from protective packaging.

Slow Cooker

  • Add 1/4 cup of water to a slow cooker and place product in the slow cooker.

  • Cook on high for 4 hours to 5 hours.

Conventional Oven

  • Pre-heat oven to 350°F (177°C).

  • Place roast into roasting pan and add 1/4 cup of water.

  • Cover roasting pan with tin foil and cook for 3 hours to 3 hours and 30 minutes.

After Cooking

  • Let rest for 10 minutes.

  • Remove roast from slow cooker or roasting pan and place into a large mixing bowl.

  • Pull apart using forks. Add desired amount of pan drippings to the pulled product.

  • Optionally, add your favourite BBQ sauce and mix well.

Pressure Cooker

  • Add 1/2 cup of broth or water to the pressure cooker and place the meat on the bottom.

  • Cover pot, lock on the lid, and set the steam release valve to Sealing.

  • Select the Meat/Stew or Pressure Cook button and set the cook time to 1 hour 20 minutes.

  • When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.

  • Remove the meat from pressure cooker and follow the “After Cooking” steps above.


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