Pork shoulder, salt, black pepper, brown sugar, mustard powder, apple cider vinegar, vegetable oil. Smoked low and slow over oak wood.

Sulphites (may be present in vinegar or spice blends)
May contain traces of celery or soy depending on seasoning sources

Remove the pulled pork from the sous vide bag. Preheat your oven to 140°C / 285°F. Place the meat in a baking dish and add a splash of apple juice, meat broth, or BBQ sauce (2–3 tbsp per 500g). Cover tightly with foil and bake for 20–30 minutes, or until the internal temperature reaches 65–70°C / 150–160°F. Stir before serving, and add extra BBQ sauce if desired.

While our food is best enjoyed fresh, we understand life gets busy — and to help reduce waste, refrigerating or freezing is a great option if you can’t enjoy it right away.

For best quality, refrigerate vacuum-sealed foods at or below 4°C. For long-term storage, you may freeze them at 0°F (-18°C).

All the orders for smoked meats should be made 48 hours in advance
🛻 Delivery every Tuesday and Friday with minimum order 75 euro, first month 50 euro
📦 Pickup available everyday at La Familia Restaurant, Copal Shopping-Center
Address: 1 route nationale 2, 6776 Grevenmacher