Cornish Outdoor-Reared Deboned and Rolled Pork Shoulder Joint 1-4kg

Cornish Outdoor-Reared Boneless and Roled Pork Shoulder Joint  1-4kg

This is a boneless roasting joint taken from the shoulder. A very tender piece of pork which has a sweet taste with super crunchy crackling. Boned, rolled and scored ready for cooking.

A boned and rolled pork shoulder joint is a classic roast made by removing the blade bone from a pork shoulder (Boston butt/picnic cut) and tying the meat tightly with butcher's twine into a uniform, cylindrical shape.

Richly marbled with fat and collagen, it is the ultimate cut for low-and-slow cooking. Tying the joint keeps the meat compact so it cooks evenly, holding in moisture while the deep fat pockets render down. This yields melt-in-your-mouth roast pork or tender pulled pork with crisp, golden crackling on the outside.

Available in weights 1kg – 4kg

Why Choose Primrose Herd Pork?

• Award Winning Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 1-4 kg options available.

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

👨🍳 Chef’s Tip: Master a Boned & Rolled Pork Shoulder Joint

"A boned and rolled pork shoulder is the absolute king of Sunday roasts. Because it's packed with marbled fat and connective tissue, it stays incredibly juicy during a long roast. The golden rule is a two-stage oven approach: high heat at the start to blister the skin into glass-like crackling, followed by low-and-slow roasting so the meat renders until fork-tender."

1. Dry the Skin Uncovered in the Fridge

The enemy of crunchy crackling is moisture. Remove the joint from its packaging 24 hours before cooking. Score the rind in fine parallel lines (5mm apart) with a sharp Stanley knife or scalpel—being careful not to cut into the meat below. Leave it uncovered on a wire rack on the bottom shelf of your fridge overnight to thoroughly dry out the skin.

2. Salt Generously Right Before Roasting

Take the joint out of the fridge 1 hour before cooking so it comes to room temperature. Rub vegetable oil into the meat and skin, then massaged fine sea salt deep into the scored rind right before it goes into the oven. Do not salt the skin hours in advance, as salt draws out moisture from the pork and makes the rind chewy rather than crisp.

3. High Heat Blister First (220°C / Fan 200°C)

Roast the joint in a preheated oven at 220°C (Fan 200°C / Gas Mark 7) for 30 to 35 minutes. This intense initial burst of heat expands the water pockets trapped in the skin, blistering the rind into light, bubbly crackling.

4. Low-and-Slow Finish (160°C / Fan 140°C)

Turn the oven down to 160°C (Fan 140°C / Gas Mark 3). Roast for approximately 35 to 40 minutes per 500g.

• Rest the joint on a trivet of halved onions, celery sticks, and fresh sage in the roasting tin.

• This lifts the meat off the tin so heat circulates underneath, while creating the ultimate base for a cider and apple gravy later.

5. Check Temperature & Rest Before Carving

Insert an instant-read digital probe thermometer into the centre of the meat. For sliceable, succulent roast pork, aim for 75°C–78°C. If you prefer fall-apart meat, continue roasting until it hits 88°C–90°C. Transfer to a warm platter, carve off the crackling sheet separately, and let the joint rest uncovered for 20 to 25 minutes so the juices settle.