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.
Pork shoulder is suitable for home freezing. Allow plenty of the time for the meat to thaw properly. The easiest way is simply to leave in the fridge overnight.
