Our Pork Shoulder offers great value for money and is the best joint to use if you fancy making your own pulled pork. Cut from the shoulder of our finest free-range pork, this joint comes bone-in or boned and rolled for your cooking preference.

The secret to our exceptional pork lies in the meticulous care taken on farm. Sourced from passionate free-range pig farmers in England, our pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year round with space to roam and straw bedded huts for shelter. This care contributes to pork with incredible depth of flavour and a distinct meaty texture and goes a long way in supporting our British free-range pork industry.

Pork (100%).

For allergens see ingredients in BOLD.

1. Allow the pork shoulder to come to room temperature by leaving it out for about an hour.​
2. Preheat your oven to 220°C (fan 200°C).​
3. Pat the skin dry with paper towels and score it with a sharp knife. Rub salt into the skin to promote crackling.​
4. Place the pork shoulder in a roasting tin and roast for 30 minutes to develop the crackling.​
5. Reduce the oven temperature to 160°C (fan 140°C) and continue roasting for an additional 3 hours, aiming for a core temperature of 85-90°C for tender, pull-apart meat.​
6. Remove from the oven and let it rest for 20-30 minutes.​
7. Carve or pull the meat; it should be tender and succulent, with crispy crackling.