£10.48 – £31.44
A hugely popular and well marbled pork joint, the extra fat produces a rich, succulent and flavourful joint and comes with the rind prescored for the perfect crackling. If slow cooking a pork joint opt for pork shoulder as the intrinsic marbling keeps the meat moist throughout the longer cooking process. Pork shoulder is the ideal cut for pulled pork.
For the perfect crackling: place your pork joint on a plate in the sink, carefully pour boiling water all over the scored skin. Pat thoroughly dry with kitchen paper and generously rub salt into the pork skin, finish with a squirt of lemon juice over the joint and pop into a hot oven.
Preheat oven to 220°C/Gas Mark 7. Roast joint for 30minutes to allow crackling to begin to bubble, then turn down the oven to 160°C/Gas 3 and cook for 40 minutes per 500g, plus 40 minutes.
Slow Cooker: you won’t get the high temperatures required for crunchy crackling, but pork shoulder is ideal for cooking in a slow cooker, enjoy economical and delicious results by cooking on High for 3-4hours or Low for 6-8hours.
Butcher’s tip
In order to maintain crisp, golden crackling do not cover a pork joint whilst roasting. The joint should not need basting but do check that the liquid and meat juices in the roasting tin have not evaporated, if necessary add a cup of water.
