Cornish Outdoor-Reared Pork Shoulder on the Bone | 2-6 kgs

Cornish Outdoor-Reared Pork Shoulder on the Bone 2-6 kgs

This is a bone in roasting joint taken from the shoulder. A very tender piece of pork which has a sweet taste with super crunchy crackling.

A pork shoulder on the bone is a large, heavily marbled cut containing the blade or arm bone.

Leaving the bone in place protects the surrounding meat from overcooking, retains exceptional moisture, and releases rich marrow into the joint as it cooks. Dense with flavorful fat and connective tissue, this cut is built specifically for low-and-slow roasting, smoking, or braising—yielding incredibly succulent, pull-apart meat topped with a thick sheet of crunchy crackling.

Available in weights 2 kg – 6 kg

Why Choose Primrose Herd Pork?

• Award Winning Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 2-6kgs

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: Mainland UK only.

👨🍳 Chef’s Tip: Master Bone-In Roast Pork Shoulder

Leaving the bone inside a pork shoulder acts as a natural heat conductor, keeping the surrounding meat melt-in-your-mouth juicy while deepening the flavour. Because a bone-in shoulder is a thick, dense joint, the secrets to success are a overnight fridge dry to guarantee shattering crackling, slow roasting over aromatics, and giving the collagen plenty of time to melt.

1. Dry the Rind Overnight in the Fridge

Moisture is the enemy of crackling. 24 hours before cooking, unpack the shoulder and score the skin in parallel lines (5mm apart) with a sharp scalpel or Stanley knife—taking care not to pierce the meat underneath. Place the joint uncovered on a wire rack over a tray on the bottom shelf of your fridge to dry out the rind thoroughly.

2. Season Right Before the Oven Hits High Heat

Take the joint out of the fridge 1 hour before roasting to bring it to room temperature. Rub vegetable oil over the meat and skin, then massage coarse sea salt deep into the scored rind right before putting it in the oven. Do not salt the skin hours in advance, as salt draws out moisture and will turn the rind leathery.

3. High-Heat Blast for Blistered Crackling (220°C / Fan 200°C)

Preheat your oven to 220°C (Fan 200°C / Gas Mark 7). Roast the joint uncovered for 35 to 40 minutes. This intense initial blast of heat puffs and blisters the dry skin into light, bubbly, glass-like crackling.

4. Low-and-Slow Roast Over a Veg Trivet (150°C / Fan 130°C)

Turn the oven down to 150°C (Fan 130°C / Gas Mark 2). Roast for approximately 45 minutes per 500g.

• Place the shoulder on top of a trivet of halved onions, carrots, celery sticks, and fresh sage in your roasting tin.
• Pour 300ml of dry apple cider into the bottom of the tin (keep it below the crackling). This creates steam to keep the meat juicy and forms the ultimate base for a pan gravy.

5. Check the Internal Temp & Let it Rest

Insert a digital probe thermometer into the thickest part of the meat (without touching the bone):

• Sliceable Roast Pork: Pull at 77°C–80°C.
• Melt-in-the-Mouth / Fall-Apart: Continue roasting until it reaches 88°C–92°C (the bone should slide out with minimal resistance).
• Rest Uncovered: Carve the sheet of crackling off separately and let the joint rest on a warm platter for 25 to 30 minutes so the internal juices settle before carving.