Pork Shoulder Roast (Rolled & Tied) 2kg
$30
/ 2kg
Pork shoulder is a cut of meat also called "picnic shoulder" or "picnic roast." Our butchers roll and tie the Pork, so when roasted it helps the cut of meat retain its shape.
Inspiration: Pat the meat dry and score the skin. Massage a good handful of salt into the skin, and bring it up to room temperature (about 1 hr prior to cooking). Preheat the oven to 220'C and cook for 20 minutes, then reduce to 160'C and cook for the remaining 40-60 minutes. The crackling should be golden, blistered, and crispy. Allow the roast to rest for a good 10 minutes, then serve.
Provenance: Sourced from Victoria's premier pork farmers network, supporting "Sow Stall Free" breeding practices and the highest certified standards in ethical and sustainable farming.
Inspiration: Pat the meat dry and score the skin. Massage a good handful of salt into the skin, and bring it up to room temperature (about 1 hr prior to cooking). Preheat the oven to 220'C and cook for 20 minutes, then reduce to 160'C and cook for the remaining 40-60 minutes. The crackling should be golden, blistered, and crispy. Allow the roast to rest for a good 10 minutes, then serve.
Provenance: Sourced from Victoria's premier pork farmers network, supporting "Sow Stall Free" breeding practices and the highest certified standards in ethical and sustainable farming.
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