Native Breed Pork Shoulder

Slow cook for a sensational feast Read more


  • 3kg
    Serves 6-8

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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.

Approximately 3kg    

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.

Roast Pork Shoulder, Whole Salt-Baked Celeriac and Rhubarb

This deliciously sweet and tender pork shoulder benefits from low and slow cooking, which brings out its rich flavour and tenderises the meat. The sweetness of the pork and rhubarb is offset by celeriac, a wonderfully earthy vegetable with nutty undertones.

View recipe

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