Boneless Pork Shoulder
£15.00 – £50.00
The sweetest meat on the animal. amazing flavour delicious hot or cold
Crackling to die for with that extra fat under the skin
1Remove the pork shoulder from the fridge 1 hour before you begin to let it come to room temperature
2Preheat the oven to 220°C/gas mark 8
3 Meat from us is always scored but from a supermarket Using a sharp knife, score the skin of the pork, piercing the fat but not the meat itself
4Rub the meat with olive oil and sea salt. At this point you can inject your chosen flavour into the meat; whether it be a simple marinade of minced garlic, rosemary, thyme and olive oil; or a fiery rub of chilli, paprika and brown sugar. Make sure you massage your rub or marinade well into every nook and cranny
5Turn the over, season, and add some rosemary sprigs to the pork
6Place the vegetables in the base of the cocotte, followed by the pork
7Place in the oven for 20–30 minutes until you see the skin start to bubble up and turn crisp
8After the initial 30 minutes, pour the water or stock into the dish – this will give you a delicious gravy base. Place the lid on the dish, return to the oven and reduce the heat to 170°C/gas mark 3.5
9Slow-cook for at least 2 hours, or better yet, if you have the time turn down to 160°C/gas mark 3 and cook for 6 hours
10Take the pork out of the oven and leave to rest, allowing 10 minutes for every 1kg of meat
11The pork is now ready to be carved and served