Boned & rolled shoulder of free-range pork

Name: Boned & rolled shoulder of free-range pork
Availability: InStock

£13.50 – £22.50

Our pork shoulder sells out fast, and it’s not hard to see why. Firstly, because it’s from free-range pigs, it has a rich succulence and flavour – way ahead of intensively farmed pork. It’s versatile, too: ideal for both traditional roasts or slow-cooked pulled pork. And it’s excellent value for money. Ours come boned, rolled and hand tied for easy carving, with the crackling scored ready for roasting. See below for help choosing the right size joint, and for roasting timings and tips.

Select weight:

1.5kg

2.5kg

− +

Spend £60.00 to get Free Shipping

Category: Local Welsh Pork Tags: Free range, Pork, Welsh

How much do you need?
How to roast your pork joint

How much do you need?

Customers often ask us how much meat they need to allow per person, so we’ve compiled this simple guide. Appetites vary of course, so you may need more if you’re feeding hungry teenagers or the local rugby team.

Boneless stewing cuts: 180g (6oz) per person
Boneless joints: 225g (½lb) per person, plus 450g (1lb)
Bone-in joints: 340g (¾lb) per person

How to roast your pork joint

We love Sunday lunches and, as you can imagine, we’ve roasted a good many joints in our time. Over the years we’ve found that one method works perfectly for us, resulting in meat that’s always tender and succulent.

Take large joints out of the fridge an hour before roasting. This allows the meat to come to room temperature and ensures it cooks more evenly
Preheat the oven to 220˚C/fan 200˚C/gas 7.*Choose a deep-sided roasting pan big enough to hold the meat comfortably and add water or wine to a depth of 12-25mm (½-1in). This helps keep the air moist and ensures the meat stays succulent.
Sit your joint in the liquid then place the pan in the hot oven.
Cook for 20 minutes to seal the meat, then lower the temperature to 180˚C/fan 160˚C/gas 4 to finish cooking, allowing 35 minutes per 500g plus 35 minutes.
Transfer the joint to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes before carving. This gives the juices a chance to settle and makes the meat easier to carve.
It also gives you time to turn all those lovely pan juices into rich gravy.* All ovens vary, and some models adjust the temperature, depending on whether you choose a conventional or fan-assisted programme.

*Always refer to your oven’s handbook, and if you’re still unsure, use an oven thermometer to check the temperature and make adjustments as needed.