From the "Award-Winning, Choice of Champions", Blues Hog is now serving up its World Champion recipes for all to share. Smoked to perfection over Blues Hog Natural Lump Charcoal with our kiln-dried Pecan and Cherry Wood Chunks. This smoked pork butt is is a must-have main dish for any day of the week. Fully cooked, just reheat and pull apart for World Champion Pulled Pork!
INGREDIENTS: Pork, Rub (Salt, Sugar, Spices (Including Paprika), Brown Sugar, Dehydrated Garlic, Yeast Extract, Dehydrated Onion, Molasses, Maltodextrin, Soybean Oil, Extractives of Paprika (Color), Natural Hickory Smoke Flavor), Brine (Sugar, Salt, Brown Sugar, Sodium Phosphate, Dehydrated Onion and Garlic, Hydrolyzed Corn Protein, Yeast Extract, Spices, Xanthan Gum, Molasses, Maltodextrin, Corn Syrup Solids, Soybean Oil, Natural Flavor, Disodium Inosinate, Disodium Guanylate, Caramel Color, Soy Sauce Solids (Wheat, Soybeans, Salt), Palm Oil, Tamarind), Sodium Nitrite 6.25%, Propylene Glycol added as a processing aid, and FD&C Red 3, and not more than 2% Calcium Silicate and Silicon Dioxide (added to prevent caking). CONTAINS: WHEAT AND SOY.
THAW & HEAT: Thaw products in refrigerator for 24 to 72 hours depending on the density of the item. Some products may be warmed in the bag. For all other items remove the sealed plastic before heating. For best results, we recommend following the recommended heating instructions provided. ENJOY!
TO RETAIN SMOKEHOUSE FLAVOR, DO NOT OVERHEAT. YOUR MEAT THERMOMETER WILL READ 165F WHEN FULLY REHEATED.