This is a raw product that must be cooked. Store below 3°C. Once opened, consume within 2 days.

Cooking times may vary depending on your oven. The timings below are for a 1.2kg shoulder of pork:

1. Allow the pork shoulder to come to room temperature by leaving it out for about an hour before cooking.
2. Preheat your oven to 240°C / 220°C fan / gas mark 9.
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 at the high temperature to develop the crackling.
5. Reduce the oven temperature to 160°C / 140°C fan / gas mark 3 and continue roasting for 2 hours 30 minutes, aiming for a core temperature of 85–90°C for tender, pull-apart meat.
6. Remove the pork from the oven and let it rest, loosely covered with foil, for 20–30 minutes depending on the size of the joint.
7. Carve or pull the meat. It should be tender and succulent, with beautifully crispy crackling.

While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.

Country of origin: UK