Pork Shoulder Boneless Rolled


We love pork shoulder, as it stands up to strong flavours and long cooking, so it’s great to work with. Experiment with dry rubs and marinades to echo all sorts of international flavours. After slow cooking, try finishing this free range pork shoulder on the barbecue. It adds a lovely charcoal flavour to the richly textured meat.

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Pork shoulder comes from the front of the animal, which is relatively lightly worked. This means it has a higher fat content than leg, which comes from the back of the pig. The fat content means that pork shoulder is high in flavour and becomes meltingly soft and delicious when cooked slowly.

Make sure that you remove the pork shoulder from the fridge at least an hour before serving. It is essential that the meat is at room temperature if you are to cook it evenly. Next, rub a little oil over the joint and season it well with salt and pepper. Heat a large, heavy frying pan and bring the heat into the meat until it is seared all over and nicely browned. Place fat-side up in a large roasting tin and cook at a low heat for approximately two to three hours.

The Black Farmer works with the best local suppliers. We source highest-quality free range pork from the South West of England, which we feed on grass and allow to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

SHELF LIFE 12 Days from date of delivery
STORAGE ADVICE While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing.
PACKAGING This pack contains approximately 1kg-2.5kg. Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in in need to go in plastic recycling.

Here’s a basic cooking instruction for pork shoulder:


  • 1 pork shoulder (approximately 4-6 pounds)
  • Salt and pepper (to taste)
  • 2 tablespoons of cooking oil (such as vegetable or canola oil)
  • Optional: herbs and spices of your choice (e.g., garlic powder, paprika, thyme)


  1. Preheat your oven to 325°F (163°C).
  2. Trim any excess fat from the pork shoulder, but leave a thin layer for flavor and moisture.
  3. Season the pork shoulder generously with salt and pepper. If desired, you can also rub in some additional herbs and spices for extra flavor.
  4. Heat a large oven-safe skillet or Dutch oven over medium-high heat and add the cooking oil. Allow the oil to heat up.
  5. Place the pork shoulder in the hot skillet or Dutch oven, fat side down, and sear it for about 4-5 minutes until it develops a golden-brown crust. Flip the pork shoulder and sear the other side for an additional 4-5 minutes.
  6. Once the pork shoulder is nicely seared, remove it from the skillet or Dutch oven and set it aside.
  7. If using a skillet, transfer the seared pork shoulder to a roasting pan or baking dish. If using a Dutch oven, simply return the pork shoulder to the Dutch oven.
  8. Cover the roasting pan or Dutch oven tightly with aluminum foil or a lid to create a sealed environment for cooking.
  9. Place the pork shoulder in the preheated oven and roast it for approximately 3-4 hours. The cooking time may vary depending on the size of the pork shoulder. Aim for an internal temperature of around 190°F (88°C) for tender, pull-apart pork.
  10. Periodically check the pork shoulder’s internal temperature using a meat thermometer. Once it reaches the desired temperature, remove it from the oven and let it rest, covered, for about 15-20 minutes. This resting period allows the juices to redistribute and makes the meat more tender.
  11. After resting, uncover the pork shoulder and transfer it to a cutting board. Use two forks or your hands to shred the meat into smaller pieces.
  12. Serve the shredded pork shoulder on its own or use it in your favorite recipes, such as sandwiches, tacos, or BBQ pulled pork.

Remember, these instructions are for a basic roast. You can always customize the flavors by adding a marinade or glaze, using different herbs and spices, or incorporating your preferred cooking techniques. Enjoy your pork shoulder!

Nutiritional information typical values per 100g,

as sold
Energy 140 kCal
Fat 8 g
of which saturates 3 g
Carbohydrate 2 g
of which sugars 2 g
Fibre 0 g
Protein 15 g
Salt 1.15 g

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