This pulled pork and sausage combo is all about pork barbecue at its best. Our pork shoulder is slow-smoked for at least fifteen hours over Missouri White Oak. To make our sausage, our staff butcher hand cuts the same briskets and pork butts we serve in our restaurants and grinds them together with our proprietary blend of seasonings. Then we stuff and twist the links and smoke them over Missouri White Oak in our own smokehouse. Tender, moist, and smoky, this hearty combo will put smiles on the faces of the meat-eaters at your table.
Gluten and MSG free
- Whole pork shoulders (click for reheating info) – Two packages, 2 lbs. each
- House-made sausage links – Three packages, 1 lb. each
- Joe's Kansas City Bar-B-Que Sauce - Two 14.5 oz. bottles