Pork Shoulder

Full product description

For set-and-forget comfort, choose pork shoulder. Richly marbled and forgiving, it turns meltingly tender with gentle heat—perfect for classic pulled pork, hearty braises and slow roasts. Cook it rind-on for crackling, or go boneless/rolled for easy carving. Rub it, roast it, or smoke it low and slow; rest well and let those juices work their magic. Minimal effort, maximum payoff.

Why you’ll love it

• Collagen-rich cut that cooks spoon-tender

• Bone-in for flavour or boneless/rolled for tidy slices

• Oven, slow cooker, pressure cooker or BBQ/smoker friendly

• Great for pulled pork, tacos, ramen, roast plates and leftovers

Cut details

• From the forequarter (shoulder/neck)

• Supplied bone-in with rind, or boneless/rolled (varies by batch)

• Natural fat cap for self-basting

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

How to cook (quick guide)

Pulled pork (low & slow, rind off or scored separately):

1. Dry-brine with salt (and your rub) 4–24 hrs in the fridge.

2. Oven: 150–160°C (fan 130–140°C) 4–6+ hours, covered for most of the cook, until probe-tender/90–95°C internal. Rest 30–45 mins, then pull.

3. Smoker/BBQ: 110–120°C to 90–95°C internal; wrap around 70–75°C (the stall). Rest well, then pull and mix with juices.

Roast joint (juicy slices, rind on for crackling):

1. Dry the rind thoroughly; salt well.

2. Start 230°C (fan 210°C) 20–30 mins, then reduce to 170–180°C (fan 150–160°C) and roast 25–30 mins per 500g to 63–70°C internal. Rest 20–30 mins. Grill the rind briefly if it needs extra crackle.

Slow/pressure cooker (speedy comfort):

• Slow cooker: Brown first; Low 8–10 hrs or High 5–6 hrs with a splash of stock/cider.

• Pressure cooker: Brown; 60–90 mins at pressure, natural release; reduce the liquor.

Serving ideas

• Pulled pork buns with slaw, pickles and a tangy sauce

• Cider & apple braise with buttery mash and greens

• Taco night: lime, chilli and coriander with salsa and yoghurt

• Ramen/udon: rich pork broth with sliced shoulder, spring onions and chilli oil

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

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

• Chill cooked leftovers quickly; reheat until steaming hot

FAQs

Bone-in or boneless—what’s best?
Bone-in brings extra flavour and moisture; boneless/rolled roasts evenly and carves neatly.

How do I keep it moist?
Low heat, time and a covered cook for most of the braise/roast. Always rest before serving.

Do I need a rub or marinade?
Not essential, but a dry rub (salt, paprika, garlic, pepper, brown sugar) or simple salt-only dry brine works wonders.

What’s the target temp for pulling?
Cook to 90–95°C internal and probe-tender; rest before shredding.