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Chili con pulled pork

Reference : NOK-03-01

This chili con pulled pork is a recipe made from extremely tender pork. A guaranteed taste sensation!

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Nomad's Kitchen
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Description

The term ‘pulled’ means that you just need to pull at the meat with a fork for it to come off. We therefore present the delicious Chili con Pulled Pork. This extremely tender dish consists of pork, red beans and a tomato sauce. 100% natural ingredients, without preservatives and cooked in an artisanal way by the small company Nomad’s Kitchen which is aimed at nomads (skippers, road-trips, fishermen, etc.).

Packaged in a compact bag before being sterilised, each recipe can be kept for 1 year at room temperature and heats up very quickly. It takes about 10 minutes in a bain-marie. Otherwise, you can pour the preparation directly into a saucepan or put it in the microwave. Simple, quick and effective.

Chili con Pulled Pork:

- A nutritious canned meal

- Ideal for your sea trips in particular

- Artisanal and 100% natural

Nutritionnal analysis

Composiionper 100gper product
Energy value (Kcal) 165 660
Energy value (kJ) 690 2760
Lipids (g) 6 24
Carbohydrates (g) 8.4 33.6
Of which sugars (g) 5.2 20.8
Dietary fibre (g) 4.4 17.6
Proteins (g) 17 68
Salt (g) 0.5 2
Ingredients Pork shoulder 30%, red beans 50%, tomato pulp 8%, sugar 4%, aromatics (bay leaf, oregano, cayenne pepper, onion, garlic, smoked paprika) 5%, salt 2%, pepper 1%.
Advice Keep the bag in a room temperature in a dry area.
Shelf life (from manufacturing date) 1 year
Preparation time 10 minutes
Manufacturing method Cooked and Sterilised
Weight excluding packaging (g) 400
Weight including packaging (g) 450
Number of serves 1
How to prepare
  • > In a bain-marie, you can put directly the bag in the boiling water, during 10 minutes
  • > In the microwaves, you can pour the contents into a plate adapted to the microwaves and heat it 3 minutes
  • > In a pot or pan, pour the contents of the bag directly into this type of ustensil
Packaging Notched opening bag
Manufacturing origin France