12 Hour slow cooked half pork shoulder
Our rare breed, 12 hour pork shoulder half, slow cooked in our Fitzroy kitchen. The shoulder is brined and cooked sous vide for 12 hours, retaining every bit of moisture and flavour. This is one of our best sellers, with foolproof crackling every time - because crackling is one of life's best pleasures.
How to cook pork shoulder?
Finish the cooking process at home by roasting the shoulder at 220°C in 3cm of water for 45-60 minutes. The shoulder will be finished when the crackling is golden, blistered and crisp (please note cooking times can vary oven to oven). Alternatively, we also offer the uncooked pork shoulder to complete the entire cooking process from scratch.
Roast pork shoulder cooking times
With our slow roasted shoulder, the hard work is done for you. The final stage (crisping up the crackling) needs a simple technique to complete at home. For those cooking a shoulder from scratch, the general rule is to roast at 240C fan-forced until the skin crackles, before turning the oven down to 160C fan-forced and cooking for 20 minutes per kilogram.
Pork Shoulder Recipes
Roast pork shoulder is a versatile cut that is a wonderful centrepiece for the table. Serve it with roast seasonal vegetables, apple sauce, gravy and plenty of mustard for a traditional roast dinner. It is also delicious in soft, pillowy baos as demonstrated in our recipe for roast pork shoulder, pickled cabbage, crackling and gochujang. There are many delicious sandwiches that can be created with any leftover roast pork too. One we love is made with slices of crusty Baker Bleu bread slathered with mayonnaise, our mustard, some cheddar cheese, pickled fennel and roast pork. It’s delicious enjoyed toasted with a cold beer in hand.
Discover our full range of rare breed pork now. When you purchase pork at Meatsmith, you can enjoy free delivery on orders $100 and over. Find out more about our delivery areas to see if your suburb qualifies.