Shoulder Pork, Boneless


This succulent hand tied pork joint has exquisite flavour and when roasted it develops fantastic crackling. With the bone being removed it makes carving easy

Butchers Tip

Leave it unwrapped in the fridge ON a lower shelf. Pork cooks much better when the skin is dry (especially if you want to make crackling) so leaving uncovered helps the process. You can also use kitchen paper to dry the pork thoroughly, including the skin. Always throw the paper away once used for hygiene reasons.

This item has been scored by our master butcher.

Other Tip

If you are yet to visit the Watlington High Street, it is a must. We have a Butchers, Deli, Cafe, Bakers, Chocolate shop, Greengrocers, Home Stores, Hairdressers, Light shop a Co-Op and much more. It is well worth a visit.

Please Note

The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market


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1.Preheat the oven to 220C/gas mark 7

2.Roast for 30 minutes at 220C/gas mark 7 to start the crackling process

3.Now turn the oven down to 140C / gas mark 1 and cook for 3.5 hours.

4.Cover with tin foil whilst cooking but take it off for the last 45 minutes to help with the crackling.

5.Remove from the oven, cover with foil and rest for 30 minutes

Please Note, the above is only a guide and ovens may vary in temperature.