Pork Shoulder Roast with Crackling
A juicy, meaty roast, with a rich marbling of tasty fat for a wonderfully full flavour
- Succulent, tasty pork roast with crackling
- Cut from prime free-range pork
- Our butchers remove a layer of fat, so you get more meat
Price per kg:
A delicious, meaty roast with a big free-range taste. The tiny seams of fat and silverskin melt down to give fabulous flavour, and keep this joint really juicy!
Head Chef's Tip:
For crispy, crunchy crackling every time, pour a kettle of boiling water over the skin before you start cooking. Pat it dry, and rub in plenty of salt. This creates the ultimate light, crunchy crackling - my favourite. Bon appétit!
Before cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking.
Preheat the oven to 250°C / 475°F / Gas 9. Season joint with salt and pepper just before cooking. Sear the meat for 15 minutes in the oven.
Reduce temperature to 180°C / 360°F / Gas 4 and cook for 25 - 30 minutes per 450g (lb). Once joint is cooked, rest it in the warm place for at least 20 minutes.