Rolled Pork Shoulder (Boneless)

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British Pork.

A butchers' favourite, a pork shoulder can be either braised or roasted low and slow for pulled pork. Scored and rubbed with sea salt, the skin makes the ultimate, crispy crackling.

We recommend serving alongside a generous dollop of Parson's Nose Bramley Apple sauce or mustard.

All of our pork is free range, fully outdoor reared on the top of the South Downs, near Brighton. The breed is Duroc/Hampshire cross, free from hormones or growth promoters.

Allergens are stated in BOLD CAPITALS

100% Pork

To cook a boneless rolled pork shoulder, preheat your oven to 220°C. Pat the skin dry, score if not already scored, and rub generously with sea salt. Roast for 30 minutes to start the crackling, then reduce the oven to 150°C and cook for approximately 4-5 hours, or until the meat is tender and pulls apart easily. Rest for 20-30 minutes before slicing or shredding. Serve with crisp crackling, a generous dollop of Bramley apple sauce or mustard, and your favourite roast potatoes and vegetables.