Pork Shoulder, Boneless, Rindless & Rolled
A Versatile Joint for Slow Cooking and Pulled Pork Perfection
Rolled Boneless Rindless Pork Shoulder is ideal for pot roasting or slow cooking until tender enough to pull. The generous marbling throughout ensures the joint stays moist during cooking, delivering seriously flavourful, melt-in-the-mouth pork.
We also offer two other variations of this cut: Pork Shoulder, Bone-In delivers a deeper, richer flavour thanks to slow cooking on the bone - perfect for pot roasting or classic pulled pork. Pork Shoulder Joint, Boneless & Rolled is the same cut with the rind intact - ideal for slow roasting when crispy crackling and effortless carving are a must.
George Ryleâs Favourite for Pulled Pork, Carnitas & More
"The first thing that springs to mind is pulled pork, Texas BBQ-style. Slow-smoked over coals with a dry rub or seasoning applied the night before. After hours of gentle cooking and resting, the meat will collapse under the lightest touch of a fork. Just add a slick homemade barbecue sauce to finish.
Carnitas are the first thing I want to eat when I land in Mexico City - synonymous with the cuisine. This cut is ideal: slow-cooked in spices, pulled, then piled into corn tortillas with a selection of salsas and some ice-cold beers. Heaven.
Or bridge the two traditions with a Tex-Mex twist. Cook the pork shoulder in a litre of Coca-Cola with fresh garlic, smoked and dried chillies, and a couple of oranges. Pull the meat, reduce the cooking liquor into a rich sauce, and fold it back through.
For something completely different, try braising the pork in milk with sage, garlic, and lemon. The milk will curdle, transforming into a delicious sauce. Serve with soft, buttery polenta and crispy sage leaves - revelatory if youâve never tried it before."
Original: $16.25
-70%$16.25
$4.88More Images
Pork Shoulder, Boneless, Rindless & Rolled
A Versatile Joint for Slow Cooking and Pulled Pork Perfection
Rolled Boneless Rindless Pork Shoulder is ideal for pot roasting or slow cooking until tender enough to pull. The generous marbling throughout ensures the joint stays moist during cooking, delivering seriously flavourful, melt-in-the-mouth pork.
We also offer two other variations of this cut: Pork Shoulder, Bone-In delivers a deeper, richer flavour thanks to slow cooking on the bone - perfect for pot roasting or classic pulled pork. Pork Shoulder Joint, Boneless & Rolled is the same cut with the rind intact - ideal for slow roasting when crispy crackling and effortless carving are a must.
George Ryleâs Favourite for Pulled Pork, Carnitas & More
"The first thing that springs to mind is pulled pork, Texas BBQ-style. Slow-smoked over coals with a dry rub or seasoning applied the night before. After hours of gentle cooking and resting, the meat will collapse under the lightest touch of a fork. Just add a slick homemade barbecue sauce to finish.
Carnitas are the first thing I want to eat when I land in Mexico City - synonymous with the cuisine. This cut is ideal: slow-cooked in spices, pulled, then piled into corn tortillas with a selection of salsas and some ice-cold beers. Heaven.
Or bridge the two traditions with a Tex-Mex twist. Cook the pork shoulder in a litre of Coca-Cola with fresh garlic, smoked and dried chillies, and a couple of oranges. Pull the meat, reduce the cooking liquor into a rich sauce, and fold it back through.
For something completely different, try braising the pork in milk with sage, garlic, and lemon. The milk will curdle, transforming into a delicious sauce. Serve with soft, buttery polenta and crispy sage leaves - revelatory if youâve never tried it before."
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Description
A Versatile Joint for Slow Cooking and Pulled Pork Perfection
Rolled Boneless Rindless Pork Shoulder is ideal for pot roasting or slow cooking until tender enough to pull. The generous marbling throughout ensures the joint stays moist during cooking, delivering seriously flavourful, melt-in-the-mouth pork.
We also offer two other variations of this cut: Pork Shoulder, Bone-In delivers a deeper, richer flavour thanks to slow cooking on the bone - perfect for pot roasting or classic pulled pork. Pork Shoulder Joint, Boneless & Rolled is the same cut with the rind intact - ideal for slow roasting when crispy crackling and effortless carving are a must.
George Ryleâs Favourite for Pulled Pork, Carnitas & More
"The first thing that springs to mind is pulled pork, Texas BBQ-style. Slow-smoked over coals with a dry rub or seasoning applied the night before. After hours of gentle cooking and resting, the meat will collapse under the lightest touch of a fork. Just add a slick homemade barbecue sauce to finish.
Carnitas are the first thing I want to eat when I land in Mexico City - synonymous with the cuisine. This cut is ideal: slow-cooked in spices, pulled, then piled into corn tortillas with a selection of salsas and some ice-cold beers. Heaven.
Or bridge the two traditions with a Tex-Mex twist. Cook the pork shoulder in a litre of Coca-Cola with fresh garlic, smoked and dried chillies, and a couple of oranges. Pull the meat, reduce the cooking liquor into a rich sauce, and fold it back through.
For something completely different, try braising the pork in milk with sage, garlic, and lemon. The milk will curdle, transforming into a delicious sauce. Serve with soft, buttery polenta and crispy sage leaves - revelatory if youâve never tried it before."
