Description

Description
Prepared from high-welfare pork sourced from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork, this boned and rolled pork shoulder makes for a flavoursome roast with superb crackling.

Available in 1kg, 2kg, or 3kg joints.

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Preheat the oven to 220°C (200°C fan).

• Score the rind if not already done, pat dry, and rub generously with sea salt.

• Place the shoulder rind-side up in a roasting tin.

• Roast at high heat for 20 minutes to start the crackling, then reduce oven to 160°C (140°C fan).

• Continue to cook for 40 minutes per 500g, until the pork is tender and the rind is crisp.

• Rest, loosely covered, for at least 20 minutes before carving.

Serving Suggestion
Serve with apple sauce, roasted root vegetables, and plenty of gravy made from the shoulder’s juices.