Cooked Pulled Pork (5-6 lb)
$140
Pork shoulder, seasoned simply, smoked until it pulls apart with a fork. We add just enough of our own vinegar-pepper sauce to keep it moist and flavorful without drowning the smoke. The real deal, not chopped or sauced to death. Fully cooked, vacuum sealed, frozen, and ready to reheat.
Ships from Athabasca, Alberta. Questions? Reach out.
The first thing we ever sold by the pound. People kept asking for it to take home after events, so we started packing it. Still one of our best sellers.
- Size
- 5–6 lb cooked & pulled (vacuum sealed)
- Best Uses
- Pulled pork sandwiches with slaw
- Tacos or nachos
- Loaded baked potatoes
- Straight from the container (no judgment)
- ? Signature Rub for extra bark
- ? Our slaw or pickles
- ? Caesar Splasher for a spicy kick
Shipping & Reheating
Your smoked meat is already cooked. Here is how it ships and how to reheat it without drying it out.
Do you ship smoked brisket and pulled pork across Canada?+
Yes. Our frozen smoked meats ship from Athabasca, Alberta within Canada only. For food safety and quality, we only ship frozen meat by two-business-day-or-faster service, and we send those orders on planned Tuesdays so they are not sitting in transit over a weekend.
How are the smoked meats packed for shipping?+
The brisket and pork are fully cooked, vacuum sealed, frozen, and packed in an insulated container with cold packs so they can travel safely.
Can seasonings ship with frozen meat?+
Yes. Up to six seasoning or sauce items can ride in the frozen meat box when ordered with brisket or pork. Seasoning-only orders can use standard shipping or available carrier options.
What is the best way to reheat a whole smoked brisket or pulled pork?+
Our preferred method is sous vide. If the vacuum seal is intact, place the sealed meat directly into a 165°F water bath and reheat for 4 to 6 hours, depending on size. Keep it fully submerged, then remove from the bag. Slice brisket against the grain; for pork, fluff or pull gently and serve.
What if I do not have sous vide?+
Use the oven method. Remove the meat from the packaging, place it in a roasting pan, add a small splash of beef broth, apple juice, or water if desired, cover tightly with foil, and reheat at 250°F. Check after about an hour and then every 20 minutes until the meat reaches 165°F.
What should I do if the vacuum seal is damaged?+
If the packaging is punctured or damaged, do not use the sous vide method. Remove the meat from the packaging and reheat using the covered oven method instead.
Is the brisket fully cooked?+
Yes. The brisket is trimmed, seasoned, smoked low and slow, fully cooked, vacuum sealed, and frozen. You are reheating it, not cooking it from raw.
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