Pork Shoulder On Bone

Free-Range Pork Shoulder on the Bone

Ask any butcher what their favourite cut of pork is, and the answer is rarely the prime loin or chops – it’s the Pork Shoulder. This hardworking joint may not be the quickest to cook, but when given the time it rewards you with the most incredible flavour, tender meat, and the best crackling imaginable.

At Northfield Farm, we prepare Pork Shoulder either on the bone for maximum succulence or boned and rolled for easy carving. Our pork comes from free-range pigs, allowed to forage and grow at a natural pace, taking nearly twice as long as commercially reared animals to mature. This slower growth produces pork with exceptional flavour, marbling, and a glorious layer of fat – perfect for basting the meat as it cooks.

Also known in the USA as Boston Butt, this joint is the cut of choice for authentic pulled pork and American-style barbecue. Its rich marbling and connective tissue melt down during slow cooking, leaving meat that pulls apart effortlessly with a fork.

How to Cook Pork Shoulder

For Slow-Cooked Pulled Pork (BBQ or Oven):

1. Preheat your oven or barbecue to 110-120°C.
2. Score the fat, season generously, and rub with your chosen spices (try a mix of brown sugar, fennel seeds, garlic powder, paprika, sea salt and black pepper).
3. Place in a roasting tray with a splash of cider or stock, cover with foil, and cook for 6-8 hours (or overnight) until the meat shreds easily with a fork.
4. Rest for at least 30 minutes before pulling apart. Serve in soft buns with slaw and BBQ sauce.

For a Traditional Roast Pork Shoulder:

1. Preheat the oven to 220°C (200°C fan).
2. Score and season the skin generously with sea salt to guarantee crispy crackling.
3. Roast for 20 minutes at high heat to start the crackling, then reduce to 160°C (140°C fan) and continue roasting for 30 minutes per 500g.
4. Rest for 20-30 minutes before carving.

The result? Succulent, juicy meat and golden, crunchy crackling.

Looking for More?

Pair your Pork Shoulder with:

• Beef Dripping for the crispiest roast potatoes
• Dry-Aged Beef Shin for another slow-cooking classic
• Barnsley Chops or Lamb Shoulder for more rich and hearty roasts

Order Online or In-Store

Available for nationwide delivery, click & collect from our Rutland farm shop, and from our Borough Market butchery. Northfield Farm is proud to supply pork that’s free-range, flavoursome, and expertly butchered.