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Pork shoulder


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. Read more about our producers here.

Pictured (1) Whole shoulder of pork bone-in, (2) Boneless shoulder (please note the pictured boneless should is 1.5 kg in size. 


Available for delivery:

Tuesday to Saturday

Cooking Instructions

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!

TO COOK 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.

SERVING SIZE BONE-IN approx. 350g per person. A whole shoulder (6kg) can serve up to 20.

SERVING SIZE BONELESS approx. 250g per person.

See our recipe suggestion for rolled shoulder of pork here

Storage Advice

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.

Shelf life: Bone-In - 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.