Diced Pork Shoulder

Full product description

Our diced pork is cut for speed and versatility—ideal for stir-fries, curries, stews, kebabs and pies. Evenly sized pieces brown beautifully, then turn tender with a gentle simmer. Keep it quick in a hot wok with ginger and garlic, or go low-and-slow for a rich, glossy sauce. Big flavour, minimal faff.

Why you’ll love it

• Even dice for reliable browning and steady cooking

• Versatile: pan, oven, BBQ skewers, slow or pressure cooker

• Takes well to herbs, spices and glazes

• Butcher-prepared for tidy, consistent pieces

Cut details

• Typically from shoulder and/or leg, trimmed and diced

• Piece size may vary slightly by batch

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Stir-fry (fast):

• Hot wok/pan with a little oil; brown 4–6 mins total, tossing often. Add aromatics/sauce and cook until piping hot throughout.

Curry/Stew (tender):

• Brown pieces, add onion, garlic, spices and stock/tomatoes/cider.

• Oven braise: 160°C (fan 140°C) 1½–2½ hours until fork-tender.

• Slow cooker: Low 6–8 hours (or High 4–5 hours) after browning.

• Pressure cooker: 20–35 mins at pressure; natural release, then reduce the sauce.

Kebabs (skewers):

• Marinate, skewer and grill/BBQ 8–12 mins, turning often.

Food safety: Cook diced pork thoroughly until no pink remains and juices run clear (or 75°C in the centre).

Serving ideas

• Garlic, ginger & soy stir-fry with greens and rice

• Apple & cider stew with thyme and buttery mash

• Smoky paprika kebabs with lemon and yoghurt

• Creamy mustard pork with tagliatelle and parsley

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Shoulder or leg—what’s in the pack?
Often a tidy mix; shoulder brings richness for slow cooks, leg is leaner and great for quick dishes.

Do I need to brown it first?
Yes—browning adds flavour and improves the sauce.

How do I keep it tender in a stew?
Gentle heat and enough time; don’t let it boil hard.

Can I marinate it for kebabs?
Absolutely—try yoghurt, lemon, garlic and paprika for 1–12 hours.