£9.35 per kg
Juicy pork shoulder, ideal for a Sunday roast.
|£9.35 per kg|
Allow the meat to come to room temperature before you cook it. For good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting – this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a Stanley knife or a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart.
Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture.Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.
For this product we have suggested a weight per person – as you select the amount of people you are buying for the weight will go up in this selected amount. However, this is just a guide and you can also enter whatever total weight you require in the weight box or use the arrows to adjust the weight as required.