• Shoulder of Pork, Rindless, Boned & Rolled
  • Shoulder of Pork, Rindless, Boned & Rolled
  • Shoulder of Pork, Rindless, Boned & Rolled

Shoulder of Pork, Rindless, Boned & Rolled

£12.00

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We currently have 17 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Shoulder of pork*, rindless, boned & rolled is best pot roasted or pulled. Low and slow cooking is perfect, the generous marbling within the pork keeps the joint moist which results in seriously flavoursome, melt in the mouth pork.

Chef George Ryle inspires:
"The first thing that springs to mind is pulled pork, Texan BBQ-style. Slow smoked over the coals, a rub or seasoning applied the night before. Cooked and rested for hours, the meat will collapse under the slightest pressure from a knife and fork. Whip up a slick barbecue sauce to drench it all in.

Carnitas are the first thing you want to eat when you land in Mexico City and synonymous with their cuisine; slow cooked in spices and then pulled, this is the perfect cut for Mexico's version of pulled pork. Corn tortillas, a selection of salsas and some cold, cold beers are just the ticket.

Or, bridge the gap between the two cuisines, with a Tex-Mex mashup. Cook the pork shoulder in 1 L of Coca Cola with fresh garlic, smoked & dried chillies and a couple of oranges. Pull the pork and reduce the cooking liquor for a sauce to fold back through the meat.

For something a little different, try cooking in milk, with sage, garlic and lemon; the milk eventually curdles and makes for wonderful flavour. A pile of wet polenta beneath and some crispy sage on top. It’ll be revelatory if you’ve never cooked it before."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Shoulder of Pork, Rindless, Boned & Rolled is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Ingredients

Outdoor-reared, heritage breed pork.

Cooking advice

To barbecue

  1. Take the shoulder of pork out of the fridge, remove packaging
  2. Pat dry with kitchen paper, season well with a rub of salt, pop on a plate and leave for a couple hours to reach room temperature  
  3. Place the joint in the smoker and set the temperature to about 110°C
  4. Leave to cook for 7-8 hours, or until the internal temperature reaches around 92°C
  5. Approximately halfway through the cook, wrap the shoulder several times in parchment paper - this will help to maintain its moisture and avoid it from developing too strong a bark
  6. Leave to rest for at least 2 hours before pulling apart with a couple of forks

To braise

  1. Take the shoulder of pork out of the fridge, remove packaging
  2. Pat dry with kitchen paper, season well with salt and black pepper, pop on a plate and leave for a couple hours to reach room temperature
  3. Preheat your oven to 120°C
  4. Fry off some onions, garlic and sage until soft and sweet, lay the shoulder on top and then add a good splash of white wine or cider and chicken stock
  5. Bring to a simmer, cover with a lid and transfer to the oven for 5-6 hours
  6. Remove from the oven and leave aside, to rest, for at least an hour.

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