Gloucester Old Spot Pork Shoulder- Bone In

Gloucester Old Spot Pork Shoulder- Bone In


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Shoulder of our Gloucester Old Spot pork still on the bone. This joint will cook full of flavour and make great crackling. Ideally slow roasted.

Food facts

Well marbled pork shoulder with the bone left in. Vacuum Packed.


Pork from Fordhall Farm Gloucester Old Spot free range pigs

Cooking Instructions

Season the skin with salt up to 24 hrs beforehand and keep the pork uncovered in the fridge if you can. If you don’t have time simply season the pork just before roasting.
Heat the oven to 220C/200C fan/gas 7. Rub the pork skin with the oil and sit the pork on a rack in a roasting tray. If you don’t have a rack, put it straight in the roasting tray.
Roast for 30 mins or until the skin begins to crackle, blister and brown.
Reduce heat to 180C/160C fan/gas 4 and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife.
If the crackling hasn’t crackled sufficiently turn the oven back up to 220C/200C fan/gas 7 to finish it off, checking every couple of minutes that it’s not burning.
Remove from the oven to rest.

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Often bought together...

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