Pork

Pork Boneless Shoulder

Pork shoulder is the ultimate slow roasting pork joint, here boneless for easy carving. We break down our pork shoulders into smaller pieces before boning and rolling neatly. The fat in this cut makes for an easy slow cook and is very hard to overcook. Pull or slice, pork shoulder is absolutely delicious.

What you get: 1 joint of 1.5kg · serves 5–7

How to cook: For the best results in your roasted pork shoulder, remove from the vacuum bag a day prior, dry with kitchen roll and leave in the fridge to dry further. The next day lightly oil the skin and season well with salt. Preheat the oven to 230°C and add the pork shoulder in a thick bottomed roasting dish. Roast the pork for 30 minutes or until the skin is really crackled and crispy. lower the temperature to 170°C and cover with foil. Now roast for another 3 hours + 30 minutes per kilo over 2 kilos. Remove from the oven and rest well for one hour. Carve across the grain into nice slices.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Cook pork until it is steaming hot all the way through and the juices run clear.

Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.