Pork shoulder is the cut to reach for when you want meat that falls apart under a fork. Five hours in a low oven turns it into the sort of Sunday lunch, or pulled pork rolls, people talk about all week.
Why Low and Slow
Shoulder carries fat and connective tissue through the muscle. Kept at a low temperature long enough, both render down and baste the meat from the inside, which is what makes it pull apart so easily.
Serving It Two Ways
- Carve in slices for a traditional roast with gravy and crispy edges.
- Shred with two forks, toss through the pan juices and pile into soft rolls with slaw for pulled pork.
Cook the joint until it is steaming hot throughout and the meat gives no resistance. The full quantities and timings are in the recipe card below.
See more joints and cuts in our pork counter, including pork belly joints, plus sauces to serve alongside. We offer local delivery and collection.
