Pulled Pork & Spare Rib Sauce Pie

Prep Time: 10 Mins
Cook Time: 20–25 Mins
Cook Temp (℃): 180

Pulled Pork & Spare Rib Sauce Pie gives butchers a practical, professional counter option with dependable flavour and strong visual appeal. It suits busy displays, meal solutions and seasonal menus, where reliable preparation and clear customer appeal matter. The recipe is straightforward to prepare in batches, easy to portion and designed to deliver consistent results every time. Its balanced profile provides a convenient, satisfying choice for customers while helping build a smart, profitable product range. Use the clear ingredient and method details to maintain quality, reduce preparation pressure and support confident in-store selling. It is a useful choice for busy counters.

Pulled Pork Pie

Method

Marinate the pork collar overnight in a boilable vacuum bag with Verstegen Marinade Spare Rib, using 150g per 1kg of pork.

Apply a piece of probe pad to one collar and insert the internal Rational probe.

Cook using the overnight pulled pork setting.

Chill to fridge temperature within 90 minutes.

Remove from the bag and shred, adding 500g of Verstegen Oriental Spare Rib Sauce per 1kg of shredded pork.

Fill the Scotch pie cases and add the lids.

Brush with Verstegen World Grill Cielo Rosso PURE.

Cooking

Oven cook at 180°C for 20–25 minutes.

Download PDF

Ingredients

pork collar

Verstegen Marinade Spare Rib

Verstegen Oriental Spare Rib Sauce

Verstegen World Grill Cielo Rosso PURE

Scotch pie cases and lids

Products Used in This Recipe