Pork Shoulder Boneless

Pork home-reared on our own farm

Cooking: Sear your pork in a heavy based frying pan, browning on all sides. Then place in a casserole dish with a lid, try adding a pint of stock (white wine or cider) at the rate of one pint per kg. Cook low and slow at 165*C/330*F/Gas 2 for 3 - 5 hours, pull or shred the meat to serve.

Ingredients: Pork (100%).

Allergens: Highlighted in CAPITALS

Min weight: 2kg