{"title":"Pork Roasting Joints","description":"\u003cp\u003e\u003cspan\u003eA delicious roasted slow cooked pork joint, paired with homemade, rich gravy or a spoonful of Bramley apple sauce… can you go wrong? Not if you choose one of our pork roasting joints. Produced from specially bred Yorkshire pigs, our pork is the most succulent and tasty on the market. There’s no excuse not to buy pork online when the roasting joints we offer are this good! They’re available in a variety of sizes to cater for any sized lunch party.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"british-pork-tenderloin","title":"British Pork Tenderloin (approx 500g)","description":"\u003cp\u003eApprox weight 500 grams\u003c\/p\u003e","brand":"Eat Great Meat","offers":[{"title":"500g","offer_id":51258773045578,"sku":null,"price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/files\/P10369-171-Final-Web-Use-JPG.jpg?v=1752138640"},{"product_id":"rolled-loin-of-pork","title":"Rolled Loin of Pork","description":"","brand":"Eat Great Meat","offers":[{"title":"Feeds 3-4 (800g - 1kg)","offer_id":51262131962186,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 5-6 (1.3kg - 1.5kg)","offer_id":51262131994954,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":true},{"title":"Feeds 7-8 (1.8kg - 2kg)","offer_id":51262132027722,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 9-10 (2.3kg - 2.5kg)","offer_id":51262132060490,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/files\/Wortley-Farm-Shop-399-C1-PS-Export-Final-Web-Res-JPG.jpg?v=1752162620"},{"product_id":"belly-pork-on-the-bone","title":"Belly Pork on the bone","description":"","brand":"Eat Great Meat","offers":[{"title":"Feeds 2-3 (1.3kg - 1.5kg)","offer_id":51262132322634,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 4-5 (1.8kg - 2kg)","offer_id":51262132355402,"sku":null,"price":27.5,"currency_code":"GBP","in_stock":true},{"title":"Feeds 6-8 (2.3kg - 2.5kg)","offer_id":51262132388170,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 9-10 (2.8kg - 3kg)","offer_id":51262132420938,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 10+ (3.3kg - 3.5kg)","offer_id":51262132453706,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/files\/Wortley-Farm-Shop-310-C1-PS-Export-Final-Web-Res-JPG.jpg?v=1752162623"},{"product_id":"rolled-belly-pork","title":"Rolled Belly Pork","description":"","brand":"Eat Great Meat","offers":[{"title":"Feeds 3-4 (800g - 1kg)","offer_id":51262132715850,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 5-6 (1.3kg - 1.5kg)","offer_id":51262132748618,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 7-8 (1.8kg - 2kg)","offer_id":51262132781386,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 9-10 (2.3kg - 2.5kg)","offer_id":51262132814154,"sku":null,"price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/files\/Wortley-Farm-Shop-295-C1-PS-Export-Final-Web-Res-JPG.jpg?v=1752162625"},{"product_id":"leg-of-pork","title":"Leg of Pork","description":"\u003ch2 data-fontsize=\"42\" data-lineheight=\"52.92px\" class=\"fusion-responsive-typography-calculated\"\u003ePork Leg\u003c\/h2\u003e\n\u003cp\u003eA leg of pork is cut from the leg of the pig (as you can probably guess!).  It’s not always boned, but it makes it easier for roasting and cutting when it is. Pork legs are low in fat compared to other cuts like the shoulder and therefore create delicious roasting joints without the need to slow cook.\u003c\/p\u003e\n\u003cp\u003eAll pork from Eat Great Meat is premium quality that will make delicious meals! We source our pork from Mount Pleasant Farm in South Yorkshire, local to where we’re based. The Duroc X Landrace pigs are bred by Steve and fed with grain from Mount Pleasant Farm itself. This means that we can guarantee the highest quality of pork because every step of the process is under control. It also means that we can boast authentic Yorkshire meat from field to plate!\u003c\/p\u003e\n\u003cp\u003eThe pigs are expertly butchered at Eat Great Meat and delivered all around the UK. This leg of pork comes boned (the bone removed) and rolled so it’s easy to roast.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 data-fontsize=\"42\" data-lineheight=\"52.92px\" class=\"fusion-responsive-typography-calculated\"\u003eRoasting A Leg of Pork\u003c\/h2\u003e\n\u003cp\u003eA pork leg needs to be roasted in order to enjoy it at it’s best. Because it’s got a lower fat content than other cuts, it can run the risk of drying out, so follow our pork leg recipe to get the most succulent and tastiest meat for your roast dinner.\u003c\/p\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003eRoast Pork Leg Recipe\u003c\/h3\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBoneless Pork Leg from Eat Great Meat\u003c\/li\u003e\n\u003cli\u003eSea salt and pepper\u003c\/li\u003e\n\u003cli\u003eThyme\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003e2 onions\u003c\/li\u003e\n\u003cli\u003e2 carrots\u003c\/li\u003e\n\u003cli\u003e2 sticks of celery\u003c\/li\u003e\n\u003cli\u003e500ml stock (chicken stock works well)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the pork leg from the fridge an hour before cooking so it can get to room temperature.\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 200 degrees C (fan) or 210C conventional.\u003c\/li\u003e\n\u003cli\u003eScore the skin and fat on the top of the pork leg with a sharp knife, being careful not to cut into the meat.\u003c\/li\u003e\n\u003cli\u003eRub sea salt into the meat, forcing it into the scores in the top, and add a little pepper.\u003c\/li\u003e\n\u003cli\u003eCut up the vegetables and add them to a large roasting dish. Drizzle with olive oil and ensure they’re all coated and add thyme and a little pepper.\u003c\/li\u003e\n\u003cli\u003ePlace the meat on top of the vegetables and cook for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the heat to 180C (fan) and cook for another 30mins\/500g. If the meat is 1.5kg, it will need cooking for another hour and a half, or until the juices run clear and the core temperature reaches a minimum of 65 degrees C.\u003c\/li\u003e\n\u003cli\u003eRemove the pork from the oven, cover with tinfoil and leave to rest for at least 20mins before serving.\u003c\/li\u003e\n\u003cli\u003eUse the vegetables and juices in the roasting tin to make a gravy. Add the stock to the tray and mix with the vegetables and liquid, scraping up the caramelised juices from the bottom.\u003c\/li\u003e\n\u003cli\u003ePush through a fine sieve to remove the lumps and vegetables and simmer on the hob. You can add a little flour to thicken if necessary, but be sure to mix the flour with some cold water separately then add to the gravy. Simmer and reduce to a delicious, rich gravy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe up with your favourite vegetables and roast potatoes!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003eIs a Pork Leg or Shoulder Better?\u003c\/h3\u003e\n\u003cp\u003eIt depends on what you’re using it for: a pork shoulder needs to be slow-cooked to get the right texture, while a pork leg can be roasted on a higher temperature for less time. Shoulders are better for pulled pork, while a leg is great for a roast dinner.\u003c\/p\u003e\n\u003cp\u003eIf you’re looking for a delicious pork leg, then order from Eat Great Meat!\u003c\/p\u003e","brand":"Eat Great Meat","offers":[{"title":"Feeds 3-4 (750g - 1kg)","offer_id":51262133240138,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 5-6 (1kg - 1.5kg)","offer_id":51262133272906,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 7-8 (1.5kg - 2kg)","offer_id":51262133305674,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 9-10 (2kg - 2.5kg)","offer_id":51262133338442,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/files\/Wortley-Farm-Shop-480-C1-PS-Export-Final-Web-Res-JPG.jpg?v=1752162630"},{"product_id":"boneless-pork-shoulder","title":"Rolled Pork Shoulder","description":"\u003cp\u003eOur boneless pork shoulder is ideal for pulled pork, slow cooking on the BBQ or roasting in the oven. It has the ideal fat to meat ratio to create a stunning pulled pork dish. Simply slow cook it in a rich sauce (we recommend a BBQ sauce!) and pull it apart.\u003c\/p\u003e\n\u003ch2 data-fontsize=\"42\" data-lineheight=\"52.92px\" class=\"fusion-responsive-typography-calculated\"\u003eWhat Is Pork Shoulder?\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA pork shoulder is a joint from the shoulder of the pig. Compared to some other cuts, it’s a tougher joint, but therefore lends itself perfectly to slow cooking. It has a high amount of collagen, or connective tissue, in the meat, which can create a tough texture if not cooked slow and long. It needs a low temperature for a long period of time to break down the collagen and to create that soft, break apart texture. The gelatinising of the collagen also creates a really mouth-watering taste.\u003c\/p\u003e\n\u003cp\u003eAll the pork at Eat Great Meat comes from a farm local to us in South Yorkshire, Mount Pleasant Farm, where Steve breeds Duroc X Landrace pigs. The pigs are fed with grain from Mount Pleasant Farm itself, so every step of the process is controlled and can be called authentically Yorkshire!\u003c\/p\u003e\n\u003cp\u003ePork shoulder can be found both on the bone and boneless, like this one. So you can get the perfect pork!\u003c\/p\u003e\n\u003ch2 data-fontsize=\"42\" data-lineheight=\"52.92px\" class=\"fusion-responsive-typography-calculated\"\u003eCooking Boneless Pork Shoulder\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThere are different ways you can cook a pork shoulder, including barbequing. These two recipes help you to cook that perfect roast dinner, or make pulled pork that can be used in burgers or just with some delicious corn on the cob and salad.\u003c\/p\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003eRoast Pork Shoulder Recipe\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eServes 8-10\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2-2.5kg boneless pork shoulder from Eat Great Meat\u003c\/li\u003e\n\u003cli\u003e3 medium-sized onions\u003c\/li\u003e\n\u003cli\u003e2 sticks of celery\u003c\/li\u003e\n\u003cli\u003e2 carrots\u003c\/li\u003e\n\u003cli\u003e1 bulb of garlic\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the meat from the fridge an hour before cooking so it can reach room temperature.\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 220C\/Gas 7\u003c\/li\u003e\n\u003cli\u003eScore the skin of the joint with a very sharp knife, taking care not to cut the meat.\u003c\/li\u003e\n\u003cli\u003eDrizzle the pork shoulder with a little olive oil then rub sea salt into the skin, forcing it into the scores you made.\u003c\/li\u003e\n\u003cli\u003eCut up the vegetables and place in a large roasting dish, drizzling with a little oil and ensure all the vegetables are coated.\u003c\/li\u003e\n\u003cli\u003ePlace the pork on top of the vegetables, scored skin side up, and into the preheated oven.\u003c\/li\u003e\n\u003cli\u003eCook for half an hour so crackling can develop on the top.\u003c\/li\u003e\n\u003cli\u003eTurn the oven down to 180C\/Gas 4 and cook the shoulder of pork for 30mins\/half kilo. For a 2.5kg joint, you’ll need to cook it for 2.5 hours, or until the juices run clear. (Note: It’s hard to overcook pork shoulder, so giving it extra time won’t really hurt!)\u003c\/li\u003e\n\u003cli\u003eOnce cooked, remove from the oven and leave the meat to rest for at least 20 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003ePulled Pork Recipe\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eServes 10-12\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2-2.5kg boneless pork shoulder from Eat Great Meat\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eSmoked paprika (2 tsp)\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eCumin (2 tsp)\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eGround black pepper (2 tsp)\n\u003cdiv id=\"gf-tooltip-0\" class=\"gf-tooltip\" role=\"tooltip\" aria-hidden=\"true\"\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eBrown sugar (2 tsp)\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eSalt\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003e500ml of Cider\u003c\/li\u003e\n\u003cli\u003eBBQ Sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the boneless pork shoulder from the fridge an hour before cooking so it can reach room temperature.\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 150C\/130C fan\/gas 2.\u003c\/li\u003e\n\u003cli\u003eMix together the spices, brown sugar, black pepper, and around a tsp of salt. Rub all over the pork.\u003c\/li\u003e\n\u003cli\u003ePlace the meat into a large casserole dish with the skin-side up and pour in the cider.\u003c\/li\u003e\n\u003cli\u003eCover with a lid and cook for 4-8 hours, until the meat is falling apart. You might need to check it every few hours to ensure it’s not drying out. If it is, add another 205ml of cider (about a mug).\u003c\/li\u003e\n\u003cli\u003eRemove the meat from the casserole dish, cut off the skin and shred using two forks to make the pulled pork. Be sure to remove any fatty bits.\u003c\/li\u003e\n\u003cli\u003eMix about 250ml, or a mugful, of BBQ sauce to the liquid in the casserole dish. You can add more until it’s the right consistency.\u003c\/li\u003e\n\u003cli\u003ePut the pulled pork back into the casserole dish and mix it into the sauce. Keep it in the dish until it’s ready to serve so it stays moist.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eWe recommend serving in soft burger buns with some homemade coleslaw!\u003c\/p\u003e\n\u003cp\u003e\u003cimg decoding=\"async\" class=\"aligncenter size-full wp-image-24955\" src=\"https:\/\/www.eatgreatmeat.co.ukwp-content\/uploads\/2017\/04\/Pulled-Pork.jpeg\" alt=\"Pulled Pork burger from boneless shoulder of pork\" width=\"500\" height=\"335\" srcset=\"https:\/\/www.eatgreatmeat.co.uk\/wp-content\/uploads\/2017\/04\/Pulled-Pork-200x134.jpeg 200w, https:\/\/www.eatgreatmeat.co.uk\/wp-content\/uploads\/2017\/04\/Pulled-Pork-300x201.jpeg 300w, https:\/\/www.eatgreatmeat.co.uk\/wp-content\/uploads\/2017\/04\/Pulled-Pork-400x268.jpeg 400w, https:\/\/www.eatgreatmeat.co.uk\/wp-content\/uploads\/2017\/04\/Pulled-Pork.jpeg 500w\" sizes=\"(max-width: 500px) 100vw, 500px\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFor the best boneless pork shoulder, choose Eat Great Meat!\u003c\/p\u003e","brand":"Eat Great Meat","offers":[{"title":"Feeds 3-4 (800g - 1kg)","offer_id":51262133502282,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 5-6 (1.3kg - 1.5kg)","offer_id":51262133535050,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 7-8 (1.8kg - 2kg)","offer_id":51262133567818,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 9-10 (2.0kg - 2.5kg)","offer_id":51262133600586,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/files\/Wortley-Farm-Shop-341-C1-PS-Export-Final-Web-Res-JPG.jpg?v=1752162632"},{"product_id":"gammon-joint","title":"Gammon Joint","description":"\u003ch2 data-fontsize=\"42\" data-lineheight=\"52.92px\" class=\"fusion-responsive-typography-calculated\"\u003eBuy Gammon Online\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuy gammon online\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith our truly delicious joint. Perfect for roasting for a Sunday lunch or making weekday sandwiches your colleagues will envy! All pork from Eat Great Meat is sourced from a local Yorkshire farm whom we’ve worked with for generations. It allows us to guarantee the highest animal welfare standards, the best texture and unbeatable flavour.\u003c\/p\u003e\n\u003cp\u003eWe’re a big fan of combining this delicious gammon joint with some homemade applesauce (or shop bought!), but we understand lots of our customers are fans of the gammon and pineapple combination! We’ve even tried cooking it in Coke before roasting which makes an amazing treat. However you choose to eat your gammon, you can enjoy it knowing you’re getting the best meat at the best deal.\u003c\/p\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003eThe Joint\u003c\/h3\u003e\n\u003cp\u003eThis gammon joint has been boned (which means the bone has been removed), rolled to form the joint and cured to give it its signature gammon flavour and to lock in the moisture. It is delivered uncooked so you can pop it in the oven to enjoy it fresh and hot.\u003c\/p\u003e\n\u003cp\u003eWe have a range of different sized joints to cater for every occasion and every sized-family. Simply select your choice and have it delivered straight to your door.\u003c\/p\u003e\n\u003cp\u003eBuy a gammon joint online today.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 data-fontsize=\"42\" data-lineheight=\"52.92px\" class=\"fusion-responsive-typography-calculated\"\u003eHow to Cook A Gammon Joint\u003c\/h2\u003e\n\u003cp\u003eThere are two different ways you can cook a gammon joint, boiling or roasting. We would personally recommend roasting as it produces the most deliciously flavoured final result, but it’s up to you!\u003c\/p\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003eBoiling Gammon\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSelect a pan that’s big enough for your gammon joint to the meat can be completely covered with liquid.\u003c\/li\u003e\n\u003cli\u003eCompletely cover the joint with water, apple juice or cider and add some mixed herbs to enhance the flavour. There’s no need to add salt.\u003c\/li\u003e\n\u003cli\u003eBring to the boil and allow to simmer for the correct time according to the weight of your ham joint. (20 minutes per 1lb, plus an extra 20 minutes.)\u003c\/li\u003e\n\u003cli\u003eTake the gammon out of the pan. You can use the liquid to make a delicious sauce for the meat or simply pour it away (the meat will have absorbed a lot of the flavour!). Ensure the meat is dry before serving – the liquid should just evaporate off as the ham will be very hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003eRoasting Your Joint\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePre-heat the oven to gas mark 180°C.\u003c\/li\u003e\n\u003cli\u003ePlace the gammon joint in a roasting dish and cover it with tinfoil. Cook for 30 mins per 1lb plus an additional cooking time of 30 minutes.\u003c\/li\u003e\n\u003cli\u003e30 minutes before the end, remove the tinfoil (this will help you get a good crackling!). If you want to add a glaze, do so 20 minutes before the end to prevent it burning. Serve hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003eBoiling and Roasting\u003c\/h3\u003e\n\u003cp\u003eAn alternative method is to boil and roast your gammon joint.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace your gammon in a large pan and completely cover with the liquid of your choice (water, cider, apple juice etc) and add herbs to your taste.\u003c\/li\u003e\n\u003cli\u003eBring to the boil and cook gammon for 30 minutes per 1lb.\u003c\/li\u003e\n\u003cli\u003ePre-heat the oven to 220°C.\u003c\/li\u003e\n\u003cli\u003eDrain the meat (using the liquid for stock if you like) and leave to cool for a few minutes. Remove any top layer of skin and leave a layer of fat to create the crackling.\u003c\/li\u003e\n\u003cli\u003eScore the fat and, if you’re using a glaze, brush it over the joint.\u003c\/li\u003e\n\u003cli\u003ePlace in a roasting tin in the pre-heated oven for an additional 20-30 minutes (or until crackling has formed).\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHowever you choose to cook it, we’re sure you’ll love our gammon joint!\u003c\/p\u003e","brand":"Eat Great Meat","offers":[{"title":"Feeds 7-8 (1.8kg - 2kg)","offer_id":51262151033162,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 5-6 (1.3-1.5kg approx 3lb)","offer_id":51262151065930,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"Feeds 9-10 (2.3kg - 2.5kg)","offer_id":51262151098698,"sku":null,"price":37.5,"currency_code":"GBP","in_stock":true},{"title":"Feeds 11-12 (2.8kg - 3kg)","offer_id":51262151131466,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 12+ (3.3kg - 3.5kg)","offer_id":51262151164234,"sku":null,"price":38.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/files\/P10369-204-Final-Web-Use-JPG.jpg?v=1752162675"},{"product_id":"boneless-rindless-pork-shoulder","title":"Boneless \u0026 Rindless Pork Shoulder (perfect for pulled pork)","description":"\u003cp\u003eOur boneless pork shoulder is ideal for pulled pork, slow cooking on the BBQ or roasting in the oven. It has the ideal fat to meat ratio to create a stunning pulled pork dish. Simply slow cook it in a rich sauce (we recommend a BBQ sauce!) and pull it apart.\u003c\/p\u003e\n\u003ch2 data-fontsize=\"42\" data-lineheight=\"52.92px\" class=\"fusion-responsive-typography-calculated\"\u003eWhat Is Pork Shoulder?\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA pork shoulder is a joint from the shoulder of the pig. Compared to some other cuts, it’s a tougher joint, but therefore lends itself perfectly to slow cooking. It has a high amount of collagen, or connective tissue, in the meat, which can create a tough texture if not cooked slow and long. It needs a low temperature for a long period of time to break down the collagen and to create that soft, break apart texture. The gelatinising of the collagen also creates a really mouth-watering taste.\u003c\/p\u003e\n\u003cp\u003eAll the pork at Eat Great Meat comes from a farm local to us in South Yorkshire, Mount Pleasant Farm, where Steve breeds Duroc X Landrace pigs. The pigs are fed with grain from Mount Pleasant Farm itself, so every step of the process is controlled and can be called authentically Yorkshire!\u003c\/p\u003e\n\u003cp\u003ePork shoulder can be found both on the bone and boneless, like this one. So you can get the perfect pork!\u003c\/p\u003e\n\u003ch2 data-fontsize=\"42\" data-lineheight=\"52.92px\" class=\"fusion-responsive-typography-calculated\"\u003eCooking Boneless Pork Shoulder\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThere are different ways you can cook a pork shoulder, including barbequing. These two recipes help you to cook that perfect roast dinner, or make pulled pork that can be used in burgers or just with some delicious corn on the cob and salad.\u003c\/p\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003eRoast Pork Shoulder Recipe\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eServes 8-10\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2-2.5kg boneless pork shoulder from Eat Great Meat\u003c\/li\u003e\n\u003cli\u003e3 medium-sized onions\u003c\/li\u003e\n\u003cli\u003e2 sticks of celery\u003c\/li\u003e\n\u003cli\u003e2 carrots\u003c\/li\u003e\n\u003cli\u003e1 bulb of garlic\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the meat from the fridge an hour before cooking so it can reach room temperature.\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 220C\/Gas 7\u003c\/li\u003e\n\u003cli\u003eScore the skin of the joint with a very sharp knife, taking care not to cut the meat.\u003c\/li\u003e\n\u003cli\u003eDrizzle the pork shoulder with a little olive oil then rub sea salt into the skin, forcing it into the scores you made.\u003c\/li\u003e\n\u003cli\u003eCut up the vegetables and place in a large roasting dish, drizzling with a little oil and ensure all the vegetables are coated.\u003c\/li\u003e\n\u003cli\u003ePlace the pork on top of the vegetables, scored skin side up, and into the preheated oven.\u003c\/li\u003e\n\u003cli\u003eCook for half an hour so crackling can develop on the top.\u003c\/li\u003e\n\u003cli\u003eTurn the oven down to 180C\/Gas 4 and cook the shoulder of pork for 30mins\/half kilo. For a 2.5kg joint, you’ll need to cook it for 2.5 hours, or until the juices run clear. (Note: It’s hard to overcook pork shoulder, so giving it extra time won’t really hurt!)\u003c\/li\u003e\n\u003cli\u003eOnce cooked, remove from the oven and leave the meat to rest for at least 20 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-fontsize=\"24\" data-lineheight=\"45.12px\" class=\"fusion-responsive-typography-calculated\"\u003ePulled Pork Recipe\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eServes 10-12\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2-2.5kg boneless pork shoulder from Eat Great Meat\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eSmoked paprika (2 tsp)\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eCumin (2 tsp)\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eGround black pepper (2 tsp)\n\u003cdiv id=\"gf-tooltip-0\" class=\"gf-tooltip\" role=\"tooltip\" aria-hidden=\"true\"\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eBrown sugar (2 tsp)\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003eSalt\u003c\/li\u003e\n\u003cli class=\"ingredients-list__item\"\u003e500ml of Cider\u003c\/li\u003e\n\u003cli\u003eBBQ Sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the boneless pork shoulder from the fridge an hour before cooking so it can reach room temperature.\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 150C\/130C fan\/gas 2.\u003c\/li\u003e\n\u003cli\u003eMix together the spices, brown sugar, black pepper, and around a tsp of salt. Rub all over the pork.\u003c\/li\u003e\n\u003cli\u003ePlace the meat into a large casserole dish with the skin-side up and pour in the cider.\u003c\/li\u003e\n\u003cli\u003eCover with a lid and cook for 4-8 hours, until the meat is falling apart. You might need to check it every few hours to ensure it’s not drying out. If it is, add another 205ml of cider (about a mug).\u003c\/li\u003e\n\u003cli\u003eRemove the meat from the casserole dish, cut off the skin and shred using two forks to make the pulled pork. Be sure to remove any fatty bits.\u003c\/li\u003e\n\u003cli\u003eMix about 250ml, or a mugful, of BBQ sauce to the liquid in the casserole dish. You can add more until it’s the right consistency.\u003c\/li\u003e\n\u003cli\u003ePut the pulled pork back into the casserole dish and mix it into the sauce. Keep it in the dish until it’s ready to serve so it stays moist.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eWe recommend serving in soft burger buns with some homemade coleslaw!\u003c\/p\u003e\n\u003cp\u003e\u003cimg decoding=\"async\" class=\"aligncenter size-full wp-image-24955\" src=\"https:\/\/www.eatgreatmeat.co.ukwp-content\/uploads\/2017\/04\/Pulled-Pork.jpeg\" alt=\"Pulled Pork burger from boneless shoulder of pork\" width=\"500\" height=\"335\" srcset=\"https:\/\/www.eatgreatmeat.co.uk\/wp-content\/uploads\/2017\/04\/Pulled-Pork-200x134.jpeg 200w, https:\/\/www.eatgreatmeat.co.uk\/wp-content\/uploads\/2017\/04\/Pulled-Pork-300x201.jpeg 300w, https:\/\/www.eatgreatmeat.co.uk\/wp-content\/uploads\/2017\/04\/Pulled-Pork-400x268.jpeg 400w, https:\/\/www.eatgreatmeat.co.uk\/wp-content\/uploads\/2017\/04\/Pulled-Pork.jpeg 500w\" sizes=\"(max-width: 500px) 100vw, 500px\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFor the best boneless pork shoulder, choose Eat Great Meat!\u003c\/p\u003e","brand":"Eat Great Meat","offers":[{"title":"Feeds 7-8 (1.5kg - 2kg)","offer_id":51262153294154,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"Feeds 5-6 (1kg - 1.5kg)","offer_id":51262153326922,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/files\/Wortley-Farm-Shop-350-C1-PS-Export-Final-Web-Res-JPG.jpg?v=1752162683"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/1704\/7370\/collections\/Wortley-Farm-Shop-pork_roasting_joint_c34b781d-8182-4a6d-8dd5-a2166f8677b9.jpg?v=1750845044","url":"https:\/\/eatgreatmeat.co.uk\/collections\/pork-roasting-joints.oembed","provider":"Eat Great Meat","version":"1.0","type":"link"}