{"product_id":"free-range-pork-shoulder-joint","title":"Cornish Outdoor-Reared Deboned and Rolled Pork Shoulder Joint 1-4kg","description":"\u003ch4\u003eCornish Outdoor-Reared Boneless and Roled Pork Shoulder Joint  1-4kg\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a boneless roasting joint taken from the shoulder. A very tender \u003c\/span\u003e\u003cspan\u003epiece of pork which has a sweet taste with super crunchy crackling. Boned, \u003c\/span\u003e\u003cspan\u003erolled and scored ready for cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA \u003cb\u003eboned and rolled pork shoulder joint\u003c\/b\u003e is a classic roast made by removing the blade bone from a pork shoulder (Boston butt\/picnic cut) and tying the meat tightly with butcher's twine into a uniform, cylindrical shape.\u003c\/p\u003e\n\u003cp\u003eRichly marbled with fat and collagen, it is the ultimate cut for low-and-slow cooking. Tying the joint keeps the meat compact so it cooks evenly, holding in moisture while the deep fat pockets render down. This yields melt-in-your-mouth roast pork or tender pulled pork with crisp, golden crackling on the outside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable in weights 1kg – 4kg\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Primrose Herd Pork?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAward Winning Pork\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cornish Butchery:\u003c\/strong\u003e Expertly prepared by hand to order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor Reared:\u003c\/strong\u003e High welfare standards for superior meat texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Natural Flavour:\u003c\/strong\u003e Perfect for roasting, searing, or slow cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Eco-friendly vacuum packaging delivered directly to your door.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 1-4 kg options available.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master a Boned \u0026amp; Rolled Pork Shoulder Joint\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"A boned and rolled pork shoulder is the absolute king of Sunday roasts. Because it's packed with marbled fat and connective tissue, it stays incredibly juicy during a long roast. The golden rule is a two-stage oven approach: \u003cb\u003ehigh heat at the start to blister the skin into glass-like crackling, followed by low-and-slow roasting so the meat renders until fork-tender\u003c\/b\u003e.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Dry the Skin Uncovered in the Fridge\u003c\/h4\u003e\n\u003cp\u003eThe enemy of crunchy crackling is moisture. Remove the joint from its packaging 24 hours before cooking. Score the rind in fine parallel lines (5mm apart) with a sharp Stanley knife or scalpel—being careful not to cut into the meat below. Leave it uncovered on a wire rack on the bottom shelf of your fridge overnight to thoroughly dry out the skin.\u003c\/p\u003e\n\u003ch4\u003e2. Salt Generously Right Before Roasting\u003c\/h4\u003e\n\u003cp\u003eTake the joint out of the fridge 1 hour before cooking so it comes to room temperature. Rub vegetable oil into the meat and skin, then massaged fine sea salt deep into the scored rind right before it goes into the oven. \u003cb\u003eDo not salt the skin hours in advance\u003c\/b\u003e, as salt draws out moisture from the pork and makes the rind chewy rather than crisp.\u003c\/p\u003e\n\u003ch4\u003e3. High Heat Blister First (220°C \/ Fan 200°C)\u003c\/h4\u003e\n\u003cp\u003eRoast the joint in a preheated oven at \u003cb\u003e220°C (Fan 200°C \/ Gas Mark 7)\u003c\/b\u003e for 30 to 35 minutes. This intense initial burst of heat expands the water pockets trapped in the skin, blistering the rind into light, bubbly crackling.\u003c\/p\u003e\n\u003ch4\u003e4. Low-and-Slow Finish (160°C \/ Fan 140°C)\u003c\/h4\u003e\n\u003cp\u003eTurn the oven down to \u003cb\u003e160°C (Fan 140°C \/ Gas Mark 3)\u003c\/b\u003e. Roast for approximately \u003cb\u003e35 to 40 minutes per 500g\u003c\/b\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eRest the joint on a trivet of halved onions, celery sticks, and fresh sage in the roasting tin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThis lifts the meat off the tin so heat circulates underneath, while creating the ultimate base for a cider and apple gravy later.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Check Temperature \u0026amp; Rest Before Carving\u003c\/h4\u003e\n\u003cp\u003eInsert an instant-read digital probe thermometer into the centre of the meat. For sliceable, succulent roast pork, aim for \u003cb\u003e75°C–78°C\u003c\/b\u003e. If you prefer fall-apart meat, continue roasting until it hits \u003cb\u003e88°C–90°C\u003c\/b\u003e. Transfer to a warm platter, carve off the crackling sheet separately, and let the joint \u003cb\u003erest uncovered for 20 to 25 minutes\u003c\/b\u003e so the juices settle.\u003c\/p\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c\/elicitations\u003e\n\u003c\/div\u003e","brand":"Primrose Herd","offers":[{"title":"1kg","offer_id":49832150040866,"sku":"Pork Shoulder Joint 1kg","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":51746109522210,"sku":"PH Pork Shoulder Joint 1.5kg","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":51746109554978,"sku":"PH Pork Shoulder Joint 2kg","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"2.5kg","offer_id":51746109587746,"sku":"PH Pork Shoulder Joint 2.5kg","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":51746109620514,"sku":"PH Pork Shoulder Joint 3kg","price":42.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":51746109653282,"sku":"PH Pork Shoulder Joint 4kg","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/shoulder_of_pork_bhpp-hv_6a243911bed29d9d.webp?v=1771910523","url":"https:\/\/shopartisanboxhits.com\/products\/free-range-pork-shoulder-joint","provider":"ArtisanBox","version":"1.0","type":"link"}