Our West Country outdoor-reared boneless shoulder of pork is a classic roasting joint, offering incredible flavour and tenderness. Sourced from pigs raised outdoors on the lush pastures of the West Country, this joint reflects the finest in sustainable farming and premium-quality meat.

Boneless and expertly prepared for easy carving, this shoulder of pork is ideal for slow cooking. Its natural marbling ensures the meat stays juicy and tender, while the layer of fat creates beautifully crisp crackling when roasted. This joint is perfect for family roasts, celebratory meals, or pulled pork dishes.

To achieve the best results, score the skin, rub with salt, and slow roast to allow the flavours to develop. The result is melt-in-the-mouth pork with a rich, savoury taste. Serve with traditional accompaniments like roast potatoes, apple sauce, and seasonal vegetables, or give it a modern twist with a sticky glaze and tangy slaw.

Whether for a festive gathering or a comforting Sunday roast, our West Country outdoor-reared boneless shoulder of pork guarantees a delicious and memorable dining experience. Celebrate the heritage and taste of sustainably reared pork with this versatile and flavourful cut.

Slow-Roasted West Country Outdoor Reared Boneless Shoulder of Pork with Crispy Crackling

The West Country Outdoor Reared Boneless Shoulder of Pork is a versatile and flavorful cut, perfect for slow roasting to achieve tender, juicy meat and deliciously crispy crackling. This recipe focuses on bringing out the best in this premium joint with minimal effort.

Ingredients

• 2–2.5kg West Country Outdoor Reared Boneless Shoulder of Pork
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp fennel seeds (optional, for added flavor)

For the Base:

• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 250ml chicken or vegetable stock
• 250ml dry cider or apple juice (optional)

Method

1. Prepare the Pork

1. Preheat your oven to 220°C (200°C fan).
2. Pat the pork dry with paper towels. The skin must be dry for the best crackling.
3. Score the skin in a crisscross pattern or parallel lines, about 1cm apart, using a sharp knife. Be careful not to cut into the meat.
4. Rub the olive oil over the skin and sprinkle generously with sea salt, black pepper, and fennel seeds (if using), ensuring the seasoning gets into the cuts.

2. Prepare the Roasting Tray

1. Arrange the onions, carrots, and celery in the base of a large roasting tray to create a trivet for the pork.
2. Pour the stock and cider (if using) into the tray to keep the meat moist and create flavorful drippings for the gravy.

3. Roast the Pork

1. Place the pork shoulder on top of the vegetables, skin-side up.
2. Roast at 220°C (200°C fan) for 30 minutes to start crisping the crackling.
3. Lower the oven temperature to 150°C (130°C fan) and continue roasting for 4–5 hours, or until the pork is tender and pulls apart easily with a fork.
4. If the crackling isn’t crispy enough, increase the oven temperature back to 220°C for the last 15–20 minutes, keeping a close eye to avoid burning.

4. Rest the Pork

1. Remove the pork from the oven and transfer it to a carving board. Cover loosely with foil and let it rest for 20 minutes. Resting allows the juices to redistribute, ensuring tender meat.
2. Strain the roasting tray juices into a saucepan, discarding the vegetables.

5. Make the Gravy

1. Skim off any excess fat from the strained juices.
2. Simmer the juices over medium heat to reduce slightly. For a thicker gravy, whisk in a teaspoon of cornflour mixed with a little water.
3. Adjust seasoning with salt and pepper to taste.

6. Carve and Serve

1. Slice or shred the pork, ensuring each portion includes a piece of crispy crackling.
2. Serve with the gravy, roasted potatoes, and seasonal vegetables such as braised red cabbage, buttered green beans, or honey-glazed carrots.

Chef’s Tips

• For extra-crispy crackling, leave the pork uncovered in the fridge overnight to dry out the skin.
• Rub the meat side of the pork with garlic, rosemary, and lemon zest before roasting for added flavor.

This recipe for West Country Outdoor Reared Boneless Shoulder of Pork guarantees tender, juicy meat and perfectly crunchy crackling, making it an irresistible centerpiece for any meal. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days