Pork shoulder has always been a cook’s secret weapon. Rich in flavour and well-marbled, it rewards a bit of patience—slow roasting turns it beautifully tender, the fat melts into the meat, and the skin can crisp into glorious crackling. It’s a cut that brings real depth to a roast.
It comes from Yorkshire-bred pigs, raised by farmers we know and trust.
Available in various weights. Weights are approximate (℮).
Cooking instructions:
Bring to room temperature, then season generously. Rub the skin with oil and roast at 210°C for 25–30 minutes until it starts to blister. Lower the heat to 170°C and cook for another 2 hours. If the crackling needs a final boost, crank the oven back up to finish.
Serving suggestions:
Slice and serve with roast apple, onion gravy, and crisp potatoes. The sweetness of the fruit pairs perfectly with the richness of the pork.
