Pulled Pork - 3 lbs.
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaNamed “The Best Butt in the South” by Southern Living Magazine, this pack includes three pounds of Pecan Lodge’s award-winning pulled pork and one pint of vinegar sauce. The pulled pork is seasoned with salt, pepper, Lawry’s, brown sugar, smoked paprika, garlic, cumin, and ginger before being slow-smoked over oak and hickory to pull-apart perfection!
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits, cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
This package serves 6 people and includes
- Pulled Pork (3 lbs.)
- Carolina-style Pork Sauce (4 oz.)
- Choose to add more!
Add On Options Include
- 1 Pecan Lodge Koozie
- 1 Brisket & Pork Rub 2 Pack
- Pork ships frozen with ice packs, may thaw in transit.
- Upon arrival, store pork in the freezer or in the refrigerator.
- Pork may be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Sauce may be stored for up to 2 weeks in the refrigerator.
To Serve
- Allow meat to come to room temperature for 2 hours.
- Preheat oven to 250°F.
- Remove any plastic, wrap pulled pork in foil, and place in roasting pan.
- Heat for 1 hour.
- Slice and enjoy!
- Pulled Pork – Pulled Pork Butt, Salt, Pepper, Lawry’s Seasoning Salt, Brown Sugar, Granulated Sugar, Smoked Paprika, Garlic Powder, Ground Black Pepper, Cumin, Ginger
- Pork Sauce – Apple Cider Vinegar, Honey, Brown Sugar, Black Pepper, Crushed Red Pepper, Cayenne Pepper, Garlic Powder, Salt, Mustard, Pork Rub
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later.
Word quickly spread that this barbecue was truly something special. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits (named Lurlene, Virgil, and Rick), cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
Named after Justin’s grandfather’s ranch, Pecan Lodge has become a Dallas icon for its Prime, Certified Angus Beef briskets, which are simply seasoned with salt, plenty of pepper, and a secret spice blend before being slowly smoked for 18 hours over a mix of post oak, mesquite, and hickory woods to juicy, tender perfection. Pecan Lodge was named the #2 best barbecue joint in the world by Texas Monthly, who added that it’s “hands-down the best smoked meat in North Texas.” This is as good as Texas-style BBQ gets, and at long last it’s shipping nationwide!
