Texas Style Pulled Pork

Texas-style pulled pork has always been a staple in our household. For me, it represents the heart of a simple, satisfying meal that's packed with a smoky, rich flavor. It’s funny, though, I didn't truly dedicate myself to perfecting it until after moving to Australia.<br><br>This pulled pork is my way of bringing a piece of home here. It’s a classic that honors the Texas tradition of focusing on the meat and the smoke, with a simple rub that lets the pork shine. I've spent years getting this recipe just right, and now it's a regular on our menu for a reason. This is our perfected taste of Texas, made here in Australia.

Pork shoulder<br>Salt, pepper, and paprika-based spices<br>Iron bark smoke

Storage Instructions: Your pulled pork is vacuum-sealed for freshness and can be stored in the freezer until you’re ready to enjoy it. If you're not planning to eat it within three days of pickup, keep it frozen. We recommend storing the pack flat in your freezer for even freezing and easier reheating later. The pulled pork will stay at peak quality in the freezer for up to three months.<br><br>Reheating Instructions (Boiling Water Method): To reheat your pulled pork, leave it in the vacuum-sealed bag. Bring a large pot of water to a gentle boil and carefully place the sealed bag into the water. If the pork is thawed, heat it for 12 to 15 minutes; if it's still frozen, allow 20 to 25 minutes. Once heated through, remove the bag using tongs and let it rest for a few minutes before opening.<br><br>Serving Suggestions: The pulled pork is not pre-sauced, so you can serve it as is or add your favorite Texas-style sauce on the side. We recommend serving it on a toasted bun with pickles and onions, or piled high on a baked potato. It also makes a fantastic filling for tacos or sliders.