• Pork Shoulder, Boneless, Rindless & Rolled
  • Pork Shoulder, Boneless, Rindless & Rolled
  • Pork Shoulder, Boneless, Rindless & Rolled

Pork Shoulder, Boneless, Rindless & Rolled

£14.25

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We currently have 14 remaining in stock.
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ
  • Suitable for freezing

Product description

A Versatile Joint for Slow Cooking and Pulled Pork Perfection
Rolled Boneless Rindless Pork Shoulder is ideal for pot roasting or slow cooking until tender enough to pull. The generous marbling throughout ensures the joint stays moist during cooking, delivering seriously flavourful, melt-in-the-mouth pork.

We also offer two other variations of this cut: Pork Shoulder, Bone-In delivers a deeper, richer flavour thanks to slow cooking on the bone - perfect for pot roasting or classic pulled pork. Pork Shoulder Joint, Boneless & Rolled is the same cut with the rind intact - ideal for slow roasting when crispy crackling and effortless carving are a must.

George Ryle’s Favourite for Pulled Pork, Carnitas & More
"The first thing that springs to mind is pulled pork, Texas BBQ-style. Slow-smoked over coals with a dry rub or seasoning applied the night before. After hours of gentle cooking and resting, the meat will collapse under the lightest touch of a fork. Just add a slick homemade barbecue sauce to finish.

Carnitas are the first thing I want to eat when I land in Mexico City - synonymous with the cuisine. This cut is ideal: slow-cooked in spices, pulled, then piled into corn tortillas with a selection of salsas and some ice-cold beers. Heaven.

Or bridge the two traditions with a Tex-Mex twist. Cook the pork shoulder in a litre of Coca-Cola with fresh garlic, smoked and dried chillies, and a couple of oranges. Pull the meat, reduce the cooking liquor into a rich sauce, and fold it back through.

For something completely different, try braising the pork in milk with sage, garlic, and lemon. The milk will curdle, transforming into a delicious sauce. Serve with soft, buttery polenta and crispy sage leaves - revelatory if you’ve never tried it before."

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.

Journal

The following has been published on our Journal: a detailed guide on How to Cook a Boneless Rolled Pork Shoulder Joint to perfection - from slow-roasting for tender meat and crispy crackling, to expert timings, top tips, and serving suggestions. The guide also covers cooking methods for Bone-In Pork Shoulder and Pork Shoulder, Boneless Rolled (Rindless), making it a valuable reference whatever joint you choose.

Plus, George Ryle’s recipe for Braised Pork Shoulder in Milk with Polenta & Crispy Sage is now available on our Journal — a comforting, flavour-packed dish perfect for cooler evenings.

Background

Outdoor-Reared, Heritage Breed Pork — Rindless Shoulder for Versatile Cooking
Tamworth and Middle White pigs are reared outdoors, where they are free to root, wallow, and express their natural behaviours. Slow-grown at their own pace, these heritage breeds develop natural marbling throughout the muscle, giving the pork superior texture and depth of flavour.

To maximise this, all our native breed pork is dry-aged on the bone for 3 weeks in our Himalayan salt chamber — a traditional technique that further concentrates flavour and enhances tenderness.

Our Pork Shoulder, Boneless Rolled (Rindless) is Always Fresh, Never Frozen®, butchered to order, vacuum-packed, and shipped in fully recyclable insulated packaging to arrive in peak condition. Removing the rind makes this joint perfect for slow roasting when crispy crackling isn’t required — ideal for pulled pork, braising, or lighter preparations where a leaner finish is preferred.

Customer Reviews

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