The boneless pork shoulder is a very tasty cut.Its a slower roasting joint and is ideal for pulled pork.
|Cooking Guidelines||Allow you meat to come up to room temperature, remove from vacuum pack and allow ten minutes to 'bloom' Pork will be a little wet pat dry and rub with plenty of sea salt. 1)Preheat you oven to 160C/GM3. Cover roast with foil and roast for 30 minute per 500g and then remove foil and blast at 210-230C/Gm6-8 for 20 minutes. This will ensure a nice crackling. 3) Allow to rest before carving. Pork juices should run just clear.|
|Nutritional Information||Typical Values per 100g Energy 926kJ/223kcal Fats 16.8g of which saturates 5.6g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 17.9g Salt 0.17g Please note that Nutritional Information is to be used as a guideline only.|