{"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","url":"https:\/\/eatgreatmeat.co.uk\/products\/boneless-rindless-pork-shoulder","provider":"Eat Great Meat","version":"1.0","type":"link"}