SINSQUE: Pork Duo Bundle – Snow All Purpose + Grunt Cherry Pork

Long-haul pork and the everyday shaker

Grunt is built for the long cook — sweet cherry, warm baking spice and a soft chipotle hum that turns ribs and pork butt sticky and glossy. Snow handles everything else on the bench. Buy the pair and save 10%.

The flavour

Grunt opens on sweet cherry and paprika, runs through warm cinnamon and star anise over a savoury garlic-and-onion base, and finishes with a gentle chipotle glow. Snow sits underneath it all — clean, balanced salt with a lift of oregano.

How to cook with it

• Coat pork ribs in Grunt and smoke low-and-slow, spritzing to build a sticky crust
• Rub a pork butt heavily with Grunt the night before, then pull it after the long haul
• Score and season pork belly with Grunt for sweet, spiced crackling
• Keep Snow bench-side for the chops, the chook and the veg the rest of the week

In the shakers

Grunt is a warm red-brown blend with visible paprika and spice flecks in a medium grind. Snow is pale, snowy-fine and free-flowing. Both 250g shakers.

Ingredients & Dietary

Ingredients (Grunt Cherry Pork): Salt, sugar, spices (paprika, garlic, black pepper, onion, chipotle, cinnamon, star anise), flavour enhancer 621, cherry flavour, hydrolysed vegetable protein, spice extract 160c, thyme leaves, anti-caking agent 551.

Ingredients (Snow All Purpose): Salt, sugar, spices, flavour enhancer 621, hydrolysed vegetable protein, yeast extract, oregano, anti caking agent 551.

Dietary: May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.

The Rub Smuggler's Verdict

This is the pair I'd hide under the tarp. Two coats of Grunt on a butt the night before and let the smoke do the rest. Brush Blues Hog Original BBQ Sauce on thin in the last fifteen minutes, then scatter Falksalt Hickory Smoke Sea Salt Flakes over the pulled meat.