Boneless & Rindless Pork Shoulder (perfect for pulled pork)

Our 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.

What Is Pork Shoulder?

A 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.

All 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!

Pork shoulder can be found both on the bone and boneless, like this one. So you can get the perfect pork!

Cooking Boneless Pork Shoulder

There 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.

Roast Pork Shoulder Recipe

Serves 8-10

Ingredients:

• 2-2.5kg boneless pork shoulder from Eat Great Meat
• 3 medium-sized onions
• 2 sticks of celery
• 2 carrots
• 1 bulb of garlic
• Sea salt

Method:

1. Remove the meat from the fridge an hour before cooking so it can reach room temperature.
2. Preheat the oven to 220C/Gas 7
3. Score the skin of the joint with a very sharp knife, taking care not to cut the meat.
4. Drizzle the pork shoulder with a little olive oil then rub sea salt into the skin, forcing it into the scores you made.
5. Cut up the vegetables and place in a large roasting dish, drizzling with a little oil and ensure all the vegetables are coated.
6. Place the pork on top of the vegetables, scored skin side up, and into the preheated oven.
7. Cook for half an hour so crackling can develop on the top.
8. Turn 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!)
9. Once cooked, remove from the oven and leave the meat to rest for at least 20 minutes.

Pulled Pork Recipe

Serves 10-12

Ingredients:

• 2-2.5kg boneless pork shoulder from Eat Great Meat
• Smoked paprika (2 tsp)
• Cumin (2 tsp)
• Ground black pepper (2 tsp)
• Brown sugar (2 tsp)
• Salt
• 500ml of Cider
• BBQ Sauce

Method:

1. Remove the boneless pork shoulder from the fridge an hour before cooking so it can reach room temperature.
2. Preheat the oven to 150C/130C fan/gas 2.
3. Mix together the spices, brown sugar, black pepper, and around a tsp of salt. Rub all over the pork.
4. Place the meat into a large casserole dish with the skin-side up and pour in the cider.
5. Cover 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).
6. Remove 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.
7. Mix 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.
8. Put 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.

We recommend serving in soft burger buns with some homemade coleslaw!

For the best boneless pork shoulder, choose Eat Great Meat!