Pulled Pork in Sticky BBQ Sauce
Meltingly succulent, shredded outdoor reared pork in our sweet and sticky BBQ sauce with a hint of Hickory smoke.
FILLING: Pork Shoulder (54%), Red Onions, Heinz Tomato Ketchup (tomatoes, spirit vinegar, sugar, salt, spice and herb extracts (contains CELERY), spice), Sweetcorn, Red Peppers, Orange Juice (from concentrate), Water, Black Treacle (SULPHITES), Onion, Dark Brown Muscovado Sugar, Light Brown Muscovado Sugar, Cider Vinegar (SULPHITES), Butter (MILK), Garlic, Salt, Cayenne Pepper, Garlic, Pepper, Parsley, Hickory Smoke (Water, Natural Hickory Smoke Flavour, Vinegar, Molasses, Caramel Colour and Salt), Parsley, Sage.
PASTRY: WHEAT flour (calcium carbonate, iron, niacin, thiamine), water, unsalted butter (MILK) (14%), vegetable shortening (20% rapeseed oil and 80% RSPO palm oil), salt, free-range EGG.
Allergens: Milk, Sulphites, Wheat, Egg, Celery.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1208KJ / 288kcal||3261KJ / 779kcal|
|(of which Saturates)||(7.1g)||(19.1g)|
|(of which Sugars)||(4.7g)||(13g)|
How to keep your pie:
Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.
How to cook your pie to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:
- 25 to 30 minutes from chilled
- 50 to 55 minutes from frozen
Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.