Native Breed Pork Shoulder
Slow cook for a sensational feast Read more
Why we love this
Our Whole Native Breed Pork Shoulder is packed full of sweet melting flavour and a generous amount of fat that renders beautifully when cooked long and slow. We have kept the shoulder on the bone for extra flavour and character.
Leave the shoulder to cook slowly in the oven, creating crispy crackling, while the inside becomes fall-apart tender and the bone can simply be pulled away from the melting meat.
Free Range Pork
Season the pork with sea salt and pepper, do not use any oil as you want to keep the skin dry. Place in a roasting or casserole dish.
Set your oven to its hottest temperature and cook the pork shoulder for 15 minutes, until the skin has puffed up into the most beautiful crunchy crackling.
Remove the shoulder from the oven and turn the temperature down to 150C.
To the roasting dish add a pouch or two of our pure broth and a glass (or two) of wine.
Pop the shoulder back into the oven and cook for four hours, until the meat has fallen apart.