Pork Shoulder Bone In
A hardworking part of the pig, webbed with fat and connective tissue, making it really juicy if slow cooked. Can be slow cooked or pot roasted or casseroled. For a big family gathering a whole shoulder, and almost a day of roasting, is what you need. This is the cut of choice for the very best pulled pork with crispy crackling. Buy on the bone for extra flavour or off the bone for ease of carving.
Our pork is from free range, high welfare pigs, fed on a natural diet.
Price range: £37.50 through £75.00
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked and after
Score and season the skin and blast in a hot oven for 20mins. Turn down to 140C, for 6 to 8 hours, depending on size. You should have soft flesh that pulls easily apart and crisp crackling.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
