Rolled Pork Shoulder – The Butcher’s Favourite for Slow Cooking and BBQ Ask any experienced butcher which joints of meat they most love, and you’ll often hear one answer time and again: Rolled Pork Shoulder. While it may not be a prime cut, this hardworking joint delivers incredible flavour and succulence when cooked properly. At Northfield Farm, our Rolled Pork Shoulder is boned and carefully rolled for convenience, making it easier to carve while retaining the flavour of the traditional bone-in shoulder. All our pork is from outdoor-bred, free-range, and slow-matured, giving the meat a depth of flavour, luscious marbling, and a thick layer of fat that produces the crispiest, most mouth-watering crackling. Also known as Boston Butt in the United States, pork shoulder is celebrated for slow roasting, braising, and barbecuing, as well as being the ideal cut for pulled pork. How to Cook Rolled Pork Shoulder Oven-Roast Method for Sunday Roast Preheat the oven: 220°C (200°C fan). Prepare the joint: Score the rind and rub generously with olive oil, salt, and pepper. Add garlic and rosemary if desired. High-heat start: Roast at 220°C for 20-30 minutes to begin the crackling. Add liquid & vegetables: Surround with roughly chopped onions, carrots, and Celery. Pour in 500ml cider, white wine, apple juice, or water. Slow cook: Reduce the oven to 160°C (140°C fan) and cook for 50–60 minutes per kg. Rest before carving: Cover loosely with foil and rest for 20 minutes before serving. Slow-Cooked Pulled Pork / Barbeque Method Prepare a rub: Mix 50g each of dark muscovado sugar, sea salt, ground black pepper, and crushed fennel seeds. Score the meat and rub ¾ of the mix into the slashes and over the surface. Refrigerate overnight. Make the “mop” basting sauce: Combine remaining rub with 250ml cider vinegar, 125ml water, 60ml Worcestershire sauce, 30ml Dijon Mustard. Cook low & slow: Roast in the oven at 110-120°C (100-110°C fan) for 6–8 hours or overnight, or cook over indirect heat on the BBQ. Baste regularly: Brush with the mop every hour. The meat is done when it pulls apart easily with a fork. Serve: With soft buns, creamy coleslaw, and your favourite BBQ sauce for a true Carolina-style feast. Why Choose Northfield Farm Rolled Pork Shoulder? Outdoor-bred, free-range pigs reared to the highest welfare standards. Boned and rolled for easy carving while preserving flavour. Slow-matured to develop deep, natural taste and perfect marbling. Versatile: perfect for Sunday roasts, pulled pork, or BBQ recipes. Available for nationwide delivery, collection from our Rutland farm shop, Borough Market, or at local markets. Suggested Pairings Try alongside Pork Belly for a luxurious roast dinner. Pair with our Beef Brisket or Forerib of Beef for a multi-meat feast. For BBQ enthusiasts, check out our Beef Burgers and Lamb Burgers.
