Our West Country pork shoulder is a prime cut that comes from the shoulder of the pig. It is a versatile and flavourful cut that is perfect for roasting, slow cooking, or smoking. Our pork is sourced from local farmers in the West Country, who raise their pigs with care and respect. This ensures that our pork shoulder is of the highest quality, with a rich and tender texture and a deep, savory flavour. Whether you're making pulled pork sandwiches or a hearty pork roast, our West country pork shoulder is the perfect choice for any occasion.

Min weight 1kg.

PORK SHOULDER

Name: PORK SHOULDER
SKU: 220
Price: 9.92 GBP
Availability: InStock

From £9.92

Weight

Quantity

Cooking a pork shoulder is a delicious and rewarding process that can result in tender, flavourful meat.

Ingredients:
- Pork shoulder (also known as pork butt or Boston butt)
- Salt
- Pepper
- Optional: Herbs, spices, marinades, or rubs of your choice

Equipment:
- Roasting pan or baking dish
- Oven
- Meat thermometer
- Aluminum foil
- Sharp knife

Instructions:

1. **Prepare the Pork Shoulder:**
- Remove the pork shoulder from the refrigerator and let it sit at room temperature for about 30-60 minutes to allow it to come to room temperature, which helps with even cooking.

2. **Preheat the Oven:**
- Preheat the oven to around 165-177°C.

3. **Season the Pork Shoulder:**
- Generously season the pork shoulder with salt, pepper, and any additional spices, herbs, or rubs you prefer. Make sure to cover all sides of the meat.

4. **Place in Roasting Pan:**
- Place the seasoned pork shoulder in a roasting pan or baking dish, fat side up.

5. **Roast the Pork Shoulder:**
- Put the roasting pan with the pork shoulder in the preheated oven and roast. The cooking time will vary based on the size of the pork shoulder, but a general rule of thumb is about 20-25 minutes per 450-550g.

6. **Baste (Optional):**
- Baste the pork shoulder with its own juices or any marinade you might be using every hour or so to keep it moist and flavourful.

7. **Check the Temperature:**
- After a few hours, start checking the internal temperature of the pork shoulder using a meat thermometer. The safe internal temperature for pork is 63°C, but for a more tender and easily shreddable result, aim for around 90-96°C.

8. **Rest the Pork Shoulder:**
- Once the pork shoulder reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for about 20-30 minutes. Resting allows the juices to redistribute throughout the meat, resulting in juicier and more flavourful pork.

9. **Shred and Serve:**
- After resting, use a sharp knife to shred the pork shoulder into smaller pieces. Serve the shredded pork as is, or use it in sandwiches, tacos, or any other dishes you desire.

Enjoy your perfectly cooked pork shoulder!

PORK SHOULDER

Cooking