Tender Boned & Rolled Pork Shoulder

Enjoy melt-in-your-mouth tenderness with our Tender Boned & Rolled Pork Shoulder. Perfectly seasoned and expertly rolled, this cut offers succulent, juicy meat with every bite. The bone is removed for convenience, while the roast retains all the rich, flavorful qualities that make pork shoulder so special. Whether you’re roasting it low and slow for the ultimate Sunday dinner or creating a festive centerpiece, this cut promises to deliver a delicious, satisfying meal. Easy to cook and impossible to resist—treat yourself to a truly memorable roast!

Nutrition

Nutritional Value Per 100g:

Here’s an estimated nutritional breakdown for 100g of Tender Boned & Rolled Pork Shoulder (values may vary depending on cooking method and specific cut):

• Calories: 250-300 kcal
• Protein: 20-25g
• Total Fat: 20-25g
  • Saturated Fat: 7-9g
  • Monounsaturated Fat: 7-9g
  • Polyunsaturated Fat: 1-2g
• Cholesterol: 60-70mg
• Sodium: 50-60mg
• Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
• Iron: 1-2mg
• Zinc: 3-4mg
• Vitamin B12: 1-2mcg

Pork shoulder is a rich source of protein and essential nutrients like zinc and B vitamins. The fat content adds a lot of flavor and tenderness to the meat, making it a great choice for roasting or slow-cooking. Just keep in mind the fat content when balancing with other sides!

Cooking a Tender Boned & Rolled Pork Shoulder is simple and results in a flavorful, melt-in-your-mouth roast. Here’s a step-by-step guide to help you cook it perfectly:

Ingredients:

• 1 Boned & Rolled Pork Shoulder (approx. 1.5 to 2 kg)
• Olive oil or vegetable oil
• Salt and freshly cracked black pepper
• Fresh herbs (rosemary, thyme, or sage)
• 4-5 garlic cloves, smashed (optional)
• 1-2 onions, quartered (optional)
• 1 cup of stock, apple juice, or water (for roasting)

Instructions:

1. Prep the Pork Shoulder:

   • Preheat your oven to 180°C (350°F).
   • Pat the pork shoulder dry with paper towels. This will help achieve a beautiful, crispy crackling.
   • Rub the skin with a generous amount of olive oil and season liberally with salt and pepper. You can also score the fat on top of the joint to allow the fat to render and create a golden, crispy crackling.
   • Optionally, stuff the skin with fresh herbs like rosemary or thyme, and garlic cloves for added flavor.

2. Roasting the Pork:

   • Place the pork shoulder on a roasting rack or directly into a roasting pan. You can add onions, garlic, and some fresh herbs around the meat to enhance the flavors.
   • Pour 1 cup of stock or apple juice into the bottom of the pan to keep the meat moist and help create a flavorful base for gravy.
   • Roast the pork shoulder for 25 minutes per 500g. For a 2kg joint, this will take around 1 hour 40 minutes. You want to cook it until the internal temperature reaches 70°C (160°F) for tender, juicy meat.

3. Crisping the Crackling:

   • If the crackling isn’t as crispy as you’d like after the roasting time, increase the oven temperature to 220°C (425°F) and cook for an additional 10-15 minutes, checking frequently to avoid burning. The crackling should be golden and crisp.

4. Resting:

   • Once the pork is cooked, remove it from the oven and cover it loosely with foil. Let it rest for about 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it stays juicy and tender.

5. Serve:

   • Slice the pork shoulder and serve with your favorite sides, like roasted vegetables, mashed potatoes, or apple sauce.

Pro Tip:

For extra flavor, you can baste the pork shoulder with its own pan juices halfway through cooking or drizzle some of the stock over it when serving.

Enjoy your delicious, tender Boned & Rolled Pork Shoulder—perfect for a hearty, satisfying meal!