West Country Whole Outdoor Reared Pork Picnic Shoulder (Bone In) 3.8-4kg

£23.98

p/Kg: 5.99

Origin: UK

Maturation: Dry Aged

Supplied: Fresh

An outdoor-reared pork shoulder, or picnic cut, is sourced from the lower portion of the pig’s front leg, below the Boston butt. This cut is known for its rich, robust flavor and a generous amount of marbling, which contributes to its moistness and tenderness when cooked. The outdoor rearing of the pigs ensures a high-quality, ethical, and sustainable source of meat, resulting in a product that is not only superior in taste but also in animal welfare standards.

A full picnic shoulder will provide at least 25 portions when used for pulled pork

suitable for:

barbecue

grill

rotisserie

Outdoor-reared pork shoulder, specifically the picnic cut, is a highly valued piece of meat that comes from the lower part of the pig’s shoulder, extending down to the top of the leg. It is a versatile cut, distinguished by its dark meat and a significant amount of connective tissue and fat. These characteristics make it ideal for slow-cooking methods, such as braising, smoking, or slow roasting, which render the meat exceptionally tender and flavorful.

Raised in natural, open environments, the pigs are allowed to forage and engage in innate behaviors, contributing to their physical health and well-being. This approach to pig farming not only ensures a more ethical treatment of animals but also impacts the quality of the meat. Outdoor-reared pork is often characterized by its deeper flavor profile and enhanced nutritional value, attributed to the varied diet and active lifestyle of the pigs.

The picnic shoulder, with its skin and bone left intact, offers additional flavor and texture contrasts that are coveted by culinary enthusiasts. The skin crisps up beautifully when roasted, providing a delightful textural contrast to the succulent meat beneath. The presence of bone contributes to the depth of flavor in the meat, especially when cooked for extended periods.

When preparing an outdoor-reared pork shoulder, the picnic cut becomes a canvas for a range of flavors and cooking techniques. It absorbs marinades and rubs exceptionally well, with the fat rendering out slowly during cooking to baste the meat internally. The result is a cut that is not only sustainably and ethically sourced but also immensely satisfying to cook and eat, whether it’s pulled pork for a barbecue, a slow-cooked roast for a family dinner, or a smoked delicacy that celebrates the natural quality of the meat.

Cooking a 4kg pork shoulder on the barbecue is a fantastic way to enjoy tender, flavorful meat. This recipe focuses on slow cooking the pork shoulder to perfection, using a simple but delicious rub and a mop sauce to keep it moist. Here’s a detailed guide:

Ingredients

For the Rub:

1/4 cup paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (adjust according to taste)
1 tablespoon dried oregano
1 tablespoon brown sugar

For the Mop Sauce (Optional but recommended):

1 cup apple cider vinegar
1/2 cup water
1/2 cup apple juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper

Additional:

4kg pork shoulder
Wood chips (hickory or apple wood are great choices)
Charcoal

Preparation

Prepare the Rub: Mix all the rub ingredients in a bowl. Coat the pork shoulder evenly with the rub, patting to ensure it adheres well to all sides. Let the pork sit with the rub for at least an hour, or overnight in the refrigerator for deeper flavor penetration.
Preheat the Barbecue: Set up your barbecue for indirect cooking. If using a charcoal grill, place the coals on one side and plan to place the pork on the other, away from direct heat. Aim for a steady temperature of around 225°F (107°C). Soak your wood chips in water for at least 30 minutes before cooking, then place them on the coals to start generating smoke.
Smoke the Pork Shoulder: Place the pork shoulder on the grill away from the direct heat. Cover the grill and maintain a consistent temperature by adjusting vents and adding coals as needed. Aim to keep the smoking temperature steady at 225°F (107°C).
Apply the Mop Sauce: Mix all the mop sauce ingredients in a bowl. After the first 2 hours of cooking, begin to mop (or lightly brush) the pork with the mop sauce every hour. This helps add flavor and keeps the meat moist during the long cooking process.
Check for Doneness: The pork shoulder is done when it reaches an internal temperature of 195°F to 203°F (90°C to 95°C), which typically takes about 1.5 to 2 hours per pound (for a 4kg shoulder, expect about 12 to 16 hours of cooking time). The meat should be tender enough to pull apart easily.
Rest the Meat: Once the pork reaches the desired internal temperature, remove it from the barbecue and let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, making it even more tender.
Pull and Serve: Pull the pork apart using two forks or your hands (if it’s cool enough). Serve the pulled pork on its own, or pile it high on buns with your favorite barbecue sauce and coleslaw for a classic barbecue sandwich.

Enjoy your barbecue adventure with this slow-cooked, flavorful pork shoulder, perfect for feeding a crowd at your next gathering!

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Appetite Size	Boneless Meat (g per head)	Bone-in Meat (g per head)
Small Appetite	125–150 g	200–250 g
Medium Appetite	150–200 g	250–300 g
Large Appetite	200–250 g	300–350 g
Extra Large Appetite	250–300 g	350–400 g

West Country Whole Outdoor Reared Pork Picnic Shoulder (Bone In) 3.8-4kg