Guide to pork shoulder

Previously, a slightly overlooked cut of meat, pork shoulder, has had a huge boom in recent years. And there’s a reason why. It’s flavoursome, versatile and has an incredible texture, whether you’re using it to create a delicious Sunday roast in a couple of hours or want to slow roast it for a day.

Find out exactly how to cook your pork shoulder joint in our butcher’s guide today for a simple, delicious meal everyone is sure to love.

What is pork shoulder?

This area of a pig’s anatomy is very hard-working and, therefore, pork shoulder is one of the tougher cuts available. The real benefit of pork shoulder lies in its versatility and the fact that it packs a lot of flavour despite its fairly modest price tag.

Pork shoulder is typically available as a bone-in or boneless roasting joint. It is also used for diced and minced pork. Pork shoulder has been making a comeback of sorts since the mania of slow cooking took hold. With this in mind, let’s look at how to cook pork shoulder.

How to cook pork shoulder

As the shoulder meat is very tough, pork shoulder benefits from slow cooking. Whether you’re using a boned or boneless shoulder joint, minced or diced pork shoulder, the same rules apply. Cook at a low heat for a long period of time to tenderise the meat and fully develop the flavours.

Pork shoulder joints are best roasted or braised, and pot-roasted slowly alongside all the typical herbs and spices that complement them. If you are using diced meat or ground pork, slow and low is also best. A casserole or stew should be left long enough to ensure that the pork becomes succulent and soft.

In our recipe section, we’ve got a delicious selection of pork recipes that are definitely worth a try. Our homemade pork pie recipe puts minced pork to great use, making the perfect snack!

How long to cook pork shoulder?

As a rough guideline, roasted pork shoulder will take around 3 to 3 and a half hours to cook. The lower the temperature, the longer you cook it for.

For the shortest cooking time for a 1kg joint, start at 220°C for 30 minutes. Then reduce the temperature to 180°C for a further 60 to 90 minutes, followed by a 30-minute resting period in a warm place.

If you have more time, drop the temperature down to 150°C and cook for 5 to 8 hours until the meat falls apart.

Pork Shoulder FAQs

Does pork shoulder make crackling?

It’ll depend on the specific cut, but yes, generally, you’ll be able to make crackling with a shoulder joint. For the best results, pat dry before cooking and score with a very sharp knife. Then, rub with oil and salt and leave the joint to rest.

What flavours go with a pork shoulder joint?

For a classic roast, salt and pepper work best. For a slow-roasted joint, salt, garlic, onions, oregano, paprika and similar flavours work well.

Should I rest a pork shoulder?

Yes, giving the joint an hour at room temperature before cooking will give you the best results. You should also rest for 30 minutes after cooking in a warm spot.

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