❄️ Meat Pork - Shoulder Roast $29.99/kg

❄️ Meat Pork - Shoulder Roast $29.99/kg

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$64.25

The Pork Rolled Shoulder is a boneless tender & juicy cut. It has a larger fat content by comparison to the pork leg, making it more tender . It also boasts a thicker and better pork crackle.

Tathra Place Free Range uses a choreographed multi-species cycle of rotation and rest to break pathogen cycles and sequester soil carbon.

All animals live on fresh, diverse pasture.

A pig' role is to create the disturbance required to stimulate plant growth, contributing manure and urine with the added bonus of producing award winning pork with flavor you will likely never have experienced. 

STEP 1

Remove from pack, pat dry with paper towel and score the rind at 1cm intervals. Refrigerate uncovered for 1 hour (ideally overnight) to dry the rind.

    

STEP 2

Place on a wire rack in the sink, pour a jug of boiling water over the rind. Pat dry with paper towel. Rub with 1 tablespoon of vegetable oil and 1 tablespoon coarse salt.

    

STEP 3

Transfer to a baking tray. Roast in a pre-heated oven at 240°C (max 250°C conventional) until the rind just starts to crackle, up to 50 minutes. Reduce to 180°C and cook for 35 minutes per kg or until cooked. Remove and rest for 10 minutes before carving.

How To Pork Crackle

Use this as a guide to help you select your roast.

Bone-in roast Generally approx. 3.5 – 4kg Feeds about 10 – 12 people
Boneless roast Generally approx. 1.5 – 2kg Feeds about 6 – 8 people

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