Bone-In Pork Shoulder

A Show-Stopping Centrepiece for Slow Roasting or Smoking
Bone-In Pork Shoulder is a full 4-bone rib of pork — a visually striking and flavour-packed joint. The pork equivalent of a fore rib of beef, it benefits greatly from dry-ageing, which enhances its depth and complexity. Ideal for slow-roasting or low-and-slow smoking, this impressive cut is a firm favourite among our restaurant chefs.

We also offer two boneless variations of this joint: Boneless Rolled Pork Shoulder Joint is expertly prepared with the rind intact — ideal for slow roasting with exceptional crackling and easy carving. Pork Shoulder, Boneless Rolled (Rindless) is the same joint with the rind removed — perfect when crackling isn’t required and a leaner finish is preferred.

Chef George Ryle on Roasting Bone-In Pork Shoulder
“Prepared like this — on the bone and with the skin on — this joint is perfect for roasting. Several hours at around 120°C, followed by at least a couple of hours to rest, and you’ll have something remarkable: crispy crackling and soft, pull-apart flesh.

A rub of toasted fennel seeds, rosemary, and sea salt, ground together in a pestle and mortar, makes for a fantastic seasoning. Apply the night before to let it really penetrate the meat. You can’t go too far wrong with classic roast potatoes, roasted carrots, and plenty of cabbage cooked in butter. A splash of organic cider and the resting juices makes a cracking gravy.

Alternatively, try quartering and slow-roasting loads of fennel bulbs — add fresh sage leaves, a pinch of chilli flakes, a glass of white wine and, of course, plenty of olive oil.

This joint is almost guaranteed to produce leftovers, which are surely crying out for the sandwich treatment. Crisped up and packed into a soft bun with shaved fennel slaw and maybe a touch of chilli sauce. Or try wild rocket and a spoonful of salsa verde inside a slab of focaccia.”