Heat from frozen in microwave. Or, defrost and reheat in microwave or on stovetop.
Pork neck is marinated in a combination of paprika, mustard powder, fennel and salt and pepper. It’s then slow cooked in red wine, crushed tomatoes, stock, garlic and brown sugar until it’s fall apart tender and shredded. The braising liquid is then simmered down to form the base of the BBQ sauce. This is added to tomato sauce, apple cider vinegar, mustard powder, Worcestershire sauce, garlic powder, salt and pepper and a pinch of cayenne pepper. Once the sauce is ready it is mixed through with the shredded pork.
Pork neck, red wine, tinned tomatoes, chicken stock, brown sugar, tomato sauce, Worcestershire sauce (gluten-free), sweet paprika, mustard powder, salt, pepper, fennel seeds, garlic, garlic powder, cayenne pepper
Goes really well with coleslaw and on a bun or in a taco or simply on it’s own.