Cornish Outdoor-Reared Pork BBQ Pack | Large

Cornish Outdoor-Reared Pork BBQ Pack | Large

A selection of award winning pork cuts perfect for both barbecue or conventional cooking.

Contains:

• 1 kg meaty ribs
• 1 kg pork sausages
• 4 loin steaks - 800 gm
• 4 pork chops - 1 kg
• 8 pork and apple burgers
• 500 gm diced pork
• 500 gm tenderloin medallions

ALLERGENS: WHEAT, GLUTEN, SULPHITES, SOYA

Why Choose Primrose Herd Pork?

• Award Winning Heritage Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 5.6kgs approx

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Get the Most Out of Pork on the Barbecue

Pork and barbecue are a match made in heaven, but different cuts need drastically different techniques. The secret to barbecue mastery is matching your cut to your heat setup—cooking lean, tender cuts fast over direct heat, and working tough, fatty cuts low-and-slow using indirect two-zone cooking.

1. Set Up Two-Zone Cooking (Direct vs Indirect)

Never cook pork over a solid bed of hot coals. Bank your coals to one side of the barbecue (or turn on burners on one side only) to create two distinct cooking zones:

• Direct Heat Zone (Hot): Directly over the coals or burners. Use this for quick-cooking lean cuts like pork chops, pork steaks, and tenderloin to get a caramelised outer sear.

• Indirect Heat Zone (Cooler): Away from the fire with the lid down, acting like an oven. Use this for larger cuts like shoulder, ribs, and thick chops so they render and soften without burning.

2. Brine Lean Cuts to Prevent Drying Out

Cuts like pork chops, loin steaks, and tenderloin have very little fat marbling and dry out easily over flames.

• Quick Wet Brine: Submerge chops in a solution of 50g fine sea salt and 50g brown sugar per 1 litre of cold water with fresh herbs for 1 to 2 hours before grilling.

• The brine alters the protein structure so the meat holds onto its natural juices, keeping every bite succulent and tender.

3. Manage Sugar in Rubs and Sauces

Sugar caramelises beautifully, but it burns and turns bitter above 175°C.

• If you are applying a sweet barbecue sauce or glaze, do not brush it on at the start.

• Brush sweet glazes onto the pork only during the last 5 to 10 minutes of grilling to let the sauce bubble and set into a glossy lacquer without scorching.

4. Add Wood Smoke Chips for Authentic Flavour

Pork takes on smoke flavour better than almost any other meat. Soak a handful of hardwood chips (applewood, cherry, or oak work brilliantly with pork) in water for 30 minutes, then toss them directly onto the hot coals (or in a smoker box on a gas grill) right before placing the lid on.

5. Use a Temperature Probe (Don't Overcook!)

The biggest myth in British barbecue is that pork needs to be cooked until grey and dry.

• Chops, Steaks & Tenderloin: Pull off the grill at 63°C–65°C and rest for 5 minutes. The meat will remain slightly blush-pink, plump, and deeply succulent.

• Ribs & Pulled Pork (Shoulder): Cook low-and-slow in the indirect zone until the internal temperature reaches 90°C–95°C (when collagen fully melts into rich, pull-apart gelatin).