Pork Shoulder Joint, Boneless & Rolled

Pork Shoulder Joint, Boneless & Rolled – A Sunday Roast Icon
A firm favourite with our restaurant community, the Boneless Rolled Pork Shoulder Joint is a true crowd-pleaser. Expertly butchered from outdoor-reared, heritage breed pigs, this cut is perfectly suited to slow roasting - yielding tender, succulent meat beneath a generous layer of crisp, golden crackling.

Served with roast potatoes, proper gravy, and sharp apple sauce, it’s the David Beckham of Sunday lunch: dependable, full of flavour, and always a hit at the table.

We also offer two alternative preparations of this cut: Pork Shoulder, Bone-In is left on the bone for deeper flavour during slow cooking - perfect for traditional pot roasts or pulled pork. Pork Shoulder, Boneless, Rindless & Rolled is the same joint, but with the rind removed - ideal when crackling isn’t required and a leaner finish is preferred.

Val’s Take on the Ultimate Pork Roast
“The Boneless Rolled Pork Shoulder Joint is my favourite pork joint. It’s absolutely delicious and, thanks to its generous fat content, guaranteed to be tender. For ultimate crispness, I like to score the skin very thoroughly, with close parallel lines just a centimetre apart. Take your time here - pride yourself on precision. Cut like a surgeon.

Place the pork, fat side up, on a rack in the sink and pour a full kettle of boiling water over it. This opens up the pores while part-poaching them so they remain open. Pat the joint dry thoroughly with kitchen paper.

Blitz together three tablespoons of coriander seeds with the same of fennel seeds and one of dried rosemary. Add the zest of two lemons and a generous amount of flaked sea salt - at least three teaspoons. Massage this mixture thoroughly into the skin and over the meat.

Roast in a tray on a rack at a moderate heat. I like to scatter whole garlic cloves beneath. Once the meat thermometer hits 57°C at the centre, remove from the oven and rest well - at least 20 minutes. The meat should remain faintly pink within.

To serve, I like to combine the resting juices with a little white wine and lemon juice for a simple, bright sauce. Quartered fennel bulbs - pre-poached and then heavily roasted - make a brilliant side. Or, try a purée of fennel enriched with cream and olive oil, finished with toasted pine nuts. Absolutely delicious.”