Rolled Boneless Rindless Pork Shoulder

Outdoor-reared, heritage breed pork.

To Barbecue

1. Take the shoulder of pork out of the fridge, remove packaging
2. Pat dry with kitchen paper, season well with a rub of salt, pop on a plate and leave for a couple hours to reach room temperature  
3. Place the joint in the smoker and set the temperature to about 110°C
4. Leave to cook for 7-8 hours, or until the internal temperature reaches around 92°C
5. Approximately halfway through the cook, wrap the shoulder several times in parchment paper - this will help to maintain its moisture and avoid it from developing too strong a bark
6. Leave to rest for at least 2 hours before pulling apart with a couple of forks

To Braise

1. Take the shoulder of pork out of the fridge, remove packaging
2. Pat dry with kitchen paper, season well with salt and black pepper, pop on a plate and leave for a couple hours to reach room temperature
3. Preheat your oven to 120°C
4. Fry off some onions, garlic and sage until soft and sweet, lay the shoulder on top and then add a good splash of white wine or cider and chicken stock
5. Bring to a simmer, cover with a lid and transfer to the oven for 5-6 hours
6. Remove from the oven and leave aside, to rest, for at least an hour.

The following has been published on our Journal: a detailed guide on How to Cook a Boneless Rolled Pork Shoulder Joint to perfection - from slow-roasting for tender meat and crispy crackling, to expert timings, top tips, and serving suggestions. The guide also covers cooking methods for Bone-In Pork Shoulder and Pork Shoulder, Boneless Rolled (Rindless), making it a valuable reference whatever joint you choose.

Plus, George Ryle’s recipe for Braised Pork Shoulder in Milk with Polenta & Crispy Sage is now available on our Journal — a comforting, flavour-packed dish perfect for cooler evenings.

Outdoor-Reared, Heritage Breed Pork — Rindless Shoulder for Versatile Cooking
Tamworth and Middle White pigs are reared outdoors, where they are free to root, wallow, and express their natural behaviours. Slow-grown at their own pace, these heritage breeds develop natural marbling throughout the muscle, giving the pork superior texture and depth of flavour.

To maximise this, all our native breed pork is dry-aged on the bone for 3 weeks in our Himalayan salt chamber — a traditional technique that further concentrates flavour and enhances tenderness.

Our Pork Shoulder, Boneless Rolled (Rindless) is Always Fresh, Never Frozen®, butchered to order, vacuum-packed, and shipped in fully recyclable insulated packaging to arrive in peak condition. Removing the rind makes this joint perfect for slow roasting when crispy crackling isn’t required — ideal for pulled pork, braising, or lighter preparations where a leaner finish is preferred.