Our pork shoulder roasting joint has been hand boned and rolled making this the perfect, slow-cooked roast. With an ample covering of fat for flavour and tenderness, our pork is hung for 14 days and hand-trimmed and scored by our master butchers.
James Campbell cooking tips:
Best cooked low and slow!
Remove the pork shoulder from the fridge 1 hour before you begin to let it come to room temperature. Preheat the oven to 220°C/gas mark 8. Using a sharp knife, score the skin of the pork, piercing the fat but not the meat itself, then rub in oil and salt. Turn the meat over, season, and add some rosemary sprigs to the pork if you wish. Place in the oven for 20–30 minutes until you see the skin start to bubble up and turn crisp. After the initial 30 minutes, pour the water or stock into the dish – this will give you a delicious gravy base. Place the lid on the dish, return to the oven and reduce the heat to 170°C/gas mark 3.5. Slow-cook for at least 2 hours. Take the pork out of the oven and leave to rest, allowing 10 minutes for every 1kg of meat. Enjoy!