Pork shoulder

£15.95 / 1.5kg


A great value boneless roasting joint, with beautifully crunchy crackling. It has just enough natural fat to stay nice and juicy as it cooks. Works well for pulled pork, too.

Serves 4-6.

How to prepare

Preheat your oven to 220˚C/Gas 7. Season and oil the joint generously on all sides. Roast for 20 mins, or until the skin has started to turn golden and begins to look like crackling. Drop the heat to 170˚C/ Gas 3. Add some liquid and stock veg to the tray and cover with foil. Return to the oven and cook for 3-4 hours, or until the meat is meltingly tender. Remove the foil and turn up the temperature for a final 10 mins to crisp the crackling. Leave somewhere warm to rest for at least 15 mins before carving. Use any resting and roasting juices as the base for your gravy.


Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting. Minimum use by date 26th December

Delivered in insulated packaging to keep cool on your doorstep.

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