Low And Slow
Fresh free-range pork hormone-free Class 1.
Belly has always been well known for its tasty and versatile rashers but is rapidly becoming the most popular pork roast, definitely worth a go.
Jordo's Favorite - Soak a slab of bone-in belly for 48 hours in a basic sweet Chinese marinade (char sui/honey/sesame/light & dark soy/chili/fennel seed etc). then slow roast for 3-4 hours. Turn and spoon the marinade back onto the meat the whole time. Before serving turn the heat up to caramelize the belly - enjoy!
Cutting options are below. Extra FREE crackling with every pork roast! to get your free crackling tick the crackling box in the options menu below.
Our Pork Power rub is a finals finisher that won't leave its fans disappointed. With a subtle chilli kick that lingers this rub is sure to earn you some fans at the dinner table. Ingredients: Sugar, Spices, Salt, Chilli, Pepper, Natural Flavours. Blended and packed in Australia (SA) from local & imported ingredients. Learn More
Description: Our Deja Moo rub puts all the others out to pasture. The winning combination of coffee and spices will turn your next brisket or rack of ribs into an udder delight and really raise the steaks. Ingredients: Salt, Pepper, Sugar, Coffee, Mustard Powder (May contain gluten due to cross contamination when harvesting), Chilli, Garlic, Onion, Spices. Blended and packed in Australia (SA) from local & imported ingredients. Learn More
Our Sticky Sesame rub is a sure thing when it comes to chicken wings. Sesame seeds, Chinese spices and brown sugar will create the perfect caramelisation on your next chicken dish and have people crossing the road for more. Ingredients: Sesame Seeds, Sugar, Garlic, Onion, Spices. Blended and packed in Australia (SA) from local & imported ingredients. Learn More
Jordo's Spicy BBQ sauce is available in a 200ml + jar. Handmade at Jordo's Chop Shop Wanniassa ACT. Keep refrigerated after opening, consume within 6 months of opening. This delight is biased on our secret recipe bbq sauce with the addition of Habanero chilies and other herbs and spices.Starts off tasting sweet and savory then the mild heat chili kicks in
Tastes like: Smokey heaven, sweet, savory, based on some of the famous genuine deep south USA BBQ rib sauces, but better
Uses: For marinading meat, basting onto meats while cooking to create a thick sauce glaze on your meats (with a basting or paint brush), basting spit meat while spit roasting, dipping sauce for meal and snack foods, delicious gift.$5.00 each
THE REAL DEAL: Accept no substitutes and choose the best meat claws on the market. Made of heavy duty durable BPA-free plastic material that withstands high heat (heat resistant to 450F/250C). COOK LIKE A MASTER-CHEF: These bbq claws are just what you need when cooking pulled pork, brisket, pork shoulder and butt, chicken, whole turkey, shredded beef, ham and a lot more. Impress your husband, wife and children with DELICIOUS FOOD they love. SURPRISE YOUR FRIENDS WITH GREAT GIFTS: For constantly barbeque lovers, the grill-a-holics in your life and for people that love to harness their inner Wolverine, these high quality meat claws will be the favorite BBQ accessory for years EASY & FUN TO USE: shredding, carving, handling, lifting and pulling apart meat has never been easier. These cooking claws are designed for easy handling and shredding of larger pieces of meat, roasts, turkey, chicken and pork. Just hold your meat with one claw and use the other to shred away. Learn More$12.95 each
Australian Murray Valley pork hormone-free class 1. Roasts range from 1.5 - 20+kg
The forequarter makes a great tasty roast, with plenty of crackling.
American BBQ fans: This is the correct meat to buy for making pulled pork.
Jordo's easy pulled pork recipe -
Place and mix the following in a slow cooker for 12-24 hours (depending on cooker) or alternatively slow cook on your webber/smoker/BBQ:
3 teaspoon vegetable oilLearn More
3-4kg pork forequarter roast or pork belly
2 cups of regular BBQ sauce
1 1/4 cup apple cider vinegar
1 cup chicken stock
1 cup brown sugar
2 tablespoons mustard powder
3 tablespoons Worcestershire sauce
2 tablespoons chili powder
2 extra large onion, chopped
6 large cloves garlic, crushed
1 tablespoon dried thyme
Flat hamburger buns (this will make 15+ rolls)
Once the meat has fallen apart remove any bones and fat and then pull the meat apart so it becomes a pile of stringy meat. Place on buttered fresh or toasted flat buns with plenty of BBQ sauce. For a similar meal see our PULLED BEEF RECIPE.
Bergalia Farm Moruya/Breakout River Meats dry-aged fresh body grass-fed beef.
Uses: Can be used for a rolled brisket roast (pot roast) but is becoming incresingly popular for American style pulled beef, slow BBQ smoking and oven cooking.
Pulled beef recipe - cover 1.5kg of lightly scored brisket with a mix of 1/4 cup brown sugar, 1/4 cup worstershire sauce, 1/4 cup smoked paprika, 1 tbls ground coriander seed, 1 tbls onion powder, 1 tsp chopped thyme, 1 tbls cracked pepper, 2 tbls garlic powder (you can add extra of a flavour if you really like it) 3 cups water. Coat the outer of the brisket and marinade overnight, then slow roast for 12-24 hours at about 90°c or until it falls apart when picked up.
Pull apart by hands (use food gloves) then serve on rolls with some warmed up Jordo's BBQ Sauce or other homemade BBQ sauce drizzled over the top, see pictures.
Note: you can also cook for up to 48 hours at around 70°c but check the water situation and add more water and mix juices if needed (depends on roasting dish). If cooking for 48 hours flip the brisket about every 8-12 hours.
Jordo's favourite #2: Marinade in Jordo's BBQ Sauce, and follow the instructions above.
See also: The closest meat to Beef Brisket for American style BBQ is Beef Ribs, see the beef ribs section for similar cooking ideas.
Berglia Farm Moruya / Breakout River Meats Cowra dry-aged fresh body beef. Average steak weight is 350-450g. See below for free dicing options.
Cooking with chuck steak - Chuck is best slow cooked. This breaks down the connective tissue which tenderises the meat and creates the gravy for your casserole. It has a great flavour that is unique from other similar cuts like Gravy Beef and Shin and when cooked right has a texture that feels more tender and juicy to chew than other braising steaks.
A Chop Shop favourite recipe - Guinness Stew / Pies -Learn More
Lightly coat 2kg of diced chuck with flour, salt and pepper then brown using tablespoons of olive oil (chilli infused if you have some) in a stock pot. Add 2 diced onions, 3 chunky cut carrots, 1 small diced sweet potato, a handfull of chopped mushrooms, 2 handfulls of celery chunks, 7 tablespoons of tomato paste (or a small jar), around 1-1.5L Guinness, 3 beef stock cubes or equivalent real stock, 5 bay leaves, 1 cup chopped flat leaf parsley. Slow cook with lid on for 3-10 hours then remove lid and reduce sauce to thicken when you are ready to eat. If you are after beef and Guinness pies you can pour the stew into pie pots and cover with puff pastry or make a base and lid for a whole pie. Serve with mash.
Bergalia Farm or Breakout River Meats Cowra, dry-aged fresh body grass-fed beef.
These ribs have lots of meat on them and are prepared the American way.
Cooking tip - Beef ribs are meant to be slow BBQ'd, slow roasted or slow cooked and smoked. When you give them enough time(2+ hours) the meat becomes tasty, juicy and tender.
Jordo's tip - Marinade for a minimum of 24 hours before cooking. Whist cooking, spoon / baste the run-off marinade back onto the ribs and you will end up with a toffee like marinade glaze when done.
See also: Grass-fed Brisket Meat for another great recipe that can be adapted to ribs!Learn More
Breakout river meats Cowra lamb chops.Also great diced up with the bone in for a traditional curry and for slow cooking when the cold sets back in. Amazing whole on the bbq Please note this is a bone in product. If you need this boneless please refer to boneless lamb forequarter if you select the options available they will come bone i. If you need boneless shoulder it is a separate product available Learn More
Also known as the Aussie BBQ lamb chop, the forequarter is real family winner during the warmer months.