Description
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.
Origin
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.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
