How To Cook Your Pork Shoulder

At TJB we are huge believers in the Nose to Tail eating philosophy. When it comes to pork shoulder, with the right treatment it can taste just as amazing as more widely known cuts. Read on to discover how to cook this cut to perfection!

What is Pork Shoulder?

Pork shoulder is taken from the shoulder of the pig. Because it bears a lot of weight and is well exercised, the meat is naturally tougher than other cuts — which means the key to turning tough to tender is to cook low and slow.

How to Cook Your Pork Shoulder to Perfection

1. Ask your butcher to leave the fat on — it protects the meat, adds moisture and becomes delicious crackling
2. If marinating, allow a minimum of a few hours, preferably overnight
3. Bring to room temperature and preheat the oven to 220°C
4. Score the fat in a zig-zag pattern with a sharp knife without cutting into the meat
5. Rub all surfaces with olive oil and sea salt; push seasoning into every crevice
6. Line a deep cast iron or ceramic pot with a vegetable trivet and herbs
7. Place the pork fat side up on the trivet and roast at 220°C for 20–30 minutes until the skin starts to crisp
8. Add 500ml of stock, water, wine or cider; cover and reduce to 160°C
9. Cook for 2–6 hours depending on size
10. Rest for at least 30 minutes before carving
11. Serve with your favourite trimmings and apple sauce