Boneless Pork Shoulder

In the pack

2kg boneless.

Best cooked

Slow-roast or braise.

Cooking guidance

Roast or smoke gently until fully cooked and pull-apart tender; rest before shredding. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

For pulled pork, allow enough time for the meat to become tender enough to pull apart, as well as fully cooked.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.