Pork shoulder is the top portion of the front leg of the hog. The pork shoulder is a well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or used to make pulled pork. Whether it is roasted or braised this joint becomes meltingly tender and deliciously flavorful.
The best way to cook a shoulder is slow and low – simply wrap it in a double layer of tin foil (to lock in the moisture) and pop it in the oven at 150oC/300oF/gas 2. Cook for 4 to 5 hours, or until you get melt-in-your-mouth, beautifully tender meat.
£4.80 PER KILO