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Pulled Pork with Spiced Tomato Chutney

Pulled Pork with Spiced Tomato Chutney

Marinated and slow roasted shoulder of pork served with our spiced tomato chutney.

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Tell Me More

We've used pork shoulder for our pulled pork this year (and increased the portion size so it feeds four comfortably). It's truly delicious and has so many uses, from Pulled pork burgers to DIY canapes - check out the videos below for lots of ideas.

Our Pulled Pork is perfect eaten in a brioche bun, with our Spiced Tomato Chutney and a helping of COOK slaw. Here's a quick video showing how to do it:

How we make it

We make our own marinade of chilli flakes, ginger, salt and pepper, light soy sauce, garlic, honey and lime, and marinate each piece of pork overnight before slow roasting it for 5 hours so that it’s meltingly tender and ready to shred.

Our Spiced Tomato Chutney is made by cooking down cherry tomatoes (for sweetness), onions, garlic, chilli flakes, cumin, coriander, white wine vinegar, ginger, soft brown sugar and fish sauce.

Video - Pulled Pork Burgers

Our Pulled Pork is perfect eaten in a brioche bun, with our Spiced Tomato Chutney and a helping of COOK slaw. Here's a quick video showing how to do it:

Video - Pulled Pork Stir Fry

 

Here's how to make a gorgeous stir fry - perfect if you have any leftovers of the pulled pork for a quick dinner for two. Alternatively cook from scratch as a lovely dinner with friends.

Read the full recipe here

Video - Pulled Pork Baguette

Ideal as an exotic meat feast for two, or shredded and shared between four or more inside warmed flat breads with a dollop of chutney (imagine an Asian-inspired hog roast and you're half way there). 

In the video below Lyndsay shows us how to make a Vietnamese Banh Mi (basically shred the meat and serve in a baguette with the chutney, grated carrot and fresh coriander!):

Video - Pulled Pork Crostinis

In the video below our Pulled Pork is served on chilli crostinis with fresh red chilli, coriander and the spiced tomato chutney it comes with. Add or remove chilli quantities at will, and enjoy!

 

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,096 1,370
Energy (cal)263 329
Protein (g)17.8 22.3
Carbohydrate (g)9.5 11.9
of which: sugars (g)10 12.5
Fat (g)16.9 21.1
of which are saturates (g)6 7.5
Fibre (g)0.7 0.9
Sodium (g)0.22 0.27
Salt (g)0.55 0.675

Please Note: The details above are correct as of 14 November 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).

Pork Belly (60%), Tomato Chutney (33%), Honey, Light Soy Sauce [contains Gluten, Soya], Ginger Puree, Lime Juice, Garlic, Salt, Chilli Flakes, Pepper. Tomato Chutney contains: Brown Sugar, White Wine Vinegar [contains Sulphites], Onion, Cherry Tomatoes (13%), Thai Fish Sauce [contains Fish], Olive Oil Blend, Ginger Puree, Garlic, Chilli Flakes, Cumin Seeds, Coriander Seeds. Made at our kitchen in Kent using pork from the UK.

Ginger Puree contains: Ginger Puree, Citric Acid. Light Soy Sauce contains: Water, Soybeans, Salt, Wheat Flour, Potassium Sorbate. Olive Oil Blend contains: Olive Oil, Sunflower Oil. Thai Fish Sauce contains: Anchovy Extract, Salt, Sugar.

Please Note: The details above are correct as of 14 November 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 2 to 4

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Pre-heat oven. Partially peel back film, remove chutney container and replace film. Place meat container on a baking tray and cook in the middle of the oven for 60-65 minutes. As soon as the meat is in the oven remove the chutney lid and place loosely back on the pot. 850W Cat E Microwave. Cook the chutney on full power for 2 minutes, stir, cook for a further 1 minute then let it cool while the meat is cooking. Once the meat is removed from the oven allow it to rest for 5 minutes before serving. Ensure the meat is piping hot before serving. If you don't have a microwave tip the chutney from the pot, from frozen, into a small saucepan and heat very gently to a light simmer, stirring occasionally. Remove from the heat and allow to cool. Carve the meat roughly or shred using two forks. Serve with a salad to make a generous main course for two or serve in warmed flat breads or rolls for a more informal meal for four.

Oven Settings

Fan 160°C, Electric 180°C, Gas Mark 4.
60-65 minutes

Extra Warnings:

Caution: Whilst every care has been taken to remove bones some small bones may remain. Should this product defrost, keep refrigerated and eat within 2 days. Follow oven guidelines and cook the meat for 40-45 minutes. Follow the chutney microwave guidelines but cook for 1 minute 30 seconds.

Please Note: The details above are correct as of 14 November 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Fish, Soya, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 14 November 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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