Irish Scream Barbecue Sauce

Shelf Life / Storage

How to use

Take a nice, marbled neck of pork weighing about 2kg and marinate it with plenty of Irish Scream Barbecue Sauce, leaving in the refrigerator for at least 24 hours. Place the pork chop in an open casserole dish and slowly cook in the over at 100°C (top and bottom heat) for around 8 hours. The meat should be covered in sauce. Add a small amount of water to the casserole dish every now and then to form a sauce. Thanks to this low-temperature cooking method, the meat positively falls apart and is nevertheless very succulent. Of course, Irish Scream Barbecue Sauce also tastes delicious with bratwurst, spare ribs and steaks.