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Boneless pork shoulder roasting joint, cut from local Staffordshire and Shropshire British pigs. An increasingly popular joint, great for the Sunday roast but even better for making into pulled pork. Super succulent and tasty, and comes rind on for that delicious crackling. Choose from:
- 1.00KG (serves 2 - 4),
- 1.50KG (serves 4 - 6),
- 2.00KG (serves 6 - 8), or
- 3.00KG (serves 10 - 12).
Check out our article Whats the Best Cut for Pulled Pork for more information on cooking great pulled pork.
How to Cook Boneless Pork Shoulder
Remove from packaging and rest at room temperature for 10 minutes before roasting. Place in a roasting tin and pat dry rind of joint with kitchen paper. Rub with a little oil and season with salt and pepper, or your choice of dry rub/herbs. Place in a deep roasting tin, or casserole dish, and oven roast at 230°C/ Fan 210°C/ Gas 8 in the centre of a preheated oven for 30 minutes. After 30 minutes, reduce oven temperature to 180°C/Fan 160°C/Gas 4 for a further 30 minutes per 500g. Check meat is piping hot throughout before serving. Allow the meat to rest for 10 -15 minutes before serving.
What to do with Boneless Pork Shoulder
Our head butcher Dennis claims to have invented pulled pork, take a look at his easy Slow Cooker Pulled Pork recipe on our recipe blog.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|