Shoulder Roast

For the perfect roast pork, there are just a few simple steps to make a meal the whole family will love. To cook the crispiest crackling, there are three things you need:

One of the most important things to remember, is to get the rind as dry as possible before the cooking process.

  1. Remove your roast from the packaging and pat dry with paper towel.  With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat (you may also need to remove roast netting prior to scoring, retie the roast using kitchen string) If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process. 
  2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
  4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.  If the roast is over 2kg, take 10 minutes off this initial crackling time.
  5. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
  6. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate. If in doubt, use a meat thermometer to check the internal temperature of the pork. Medium-well done is 70°C

What size roast should you choose?

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

Bone-in roastGenerally approx. 3.5 – 4kgFeeds about 10 – 12 people
Boneless roastGenerally approx. 1.5 – 2kgFeeds about 6 – 8 people

How To Pork Crackle

While pork shoulder roasted beautifully in the oven, it can also be the rockstar of your barbecue as well.

Instructions based off 1.2kg boneless pork shoulder, rolled

NOTE: These instructions have been written for a traditional lidded gas barbecue. The same results can be achieved in a kettle barbecue with low-moderate coals. As all barbecue are unique, if your crackling gets too dark, cover loosely with foil and continue cooking. For very best results, always buy your pork shoulder a day before you want to cook it and leave it uncovered in the fridge overnight so that the skin dries out – this achieves best crackling.

Click on each drop-down step below:

STEP 1

Preheat barbecue with outer burners on medium-high and middle burners on low (if you can’t do this with your BBQ, set burners to medium high). Rub the pork with oil, then season generously with salt and pepper.

   

STEP 2

Place the pork on a roasting rack set over a roasting pan, then add 2 cups of water to the bottom of the pan, making sure you do not get the skin wet.

STEP 3

Bake for 1 hour with the lid down, then reduce burners to low and cook for one 1 hour with the lid down, topping up water from time to time.

STEP 4

Increase outer burners’ heat to high again (if you can’t do this with your BBQ, set burners to medium high) and bake for a final hour with the lid down to set the crackling. Allow to rest, then carve and serve.

Steps in Motion:

BARBECUE ROASTED PORK SHOULDER

Preparation time: 5 minutes
Cooking time: 3 hours

  • 1.2kg boneless pork shoulder, rolled
  • 1 tablespoon oil
  • sea salt flakes and freshly-ground white pepper
  • apple sauce, to serve (optional)
Shoulder must always be slow-cooked in one form or another in order to convert tough fibres into tender and juicy meat.

Instructions based off 1.2kg boneless pork shoulder, rolled

NOTE: Pork shoulder is a large piece of meat and is usually divided into two (or even three) for retail, each around 1.2-1.5kg. The top part (known as the butt) is best for slow cooking, while the lower shoulder section absorbs flavours beautifully.

Use additional ingredients of your choice:

  • 2-3 cups veg
  • 1 litre stock

OR follow our basic ‘Slow-Cooked Pork Shoulder with Roasted Capsicum’ recipe below.

Click on each drop-down step below:

STEP 1

Untie pork shoulder and use a sharp knife to cut into large chunks. Season generously with salt and pepper.

STEP 2

Fry the pork pieces in a large heavy-based lidded saucepan over a high heat for 5 minutes, until browned. Set aside.

NOTE: Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish.

STEP 3

Cook vegetables of choice for 3 minutes. Return pork to saucepan, cover with stock and any other additions of choice. If required, add water to cover. If using a slow-cooker, transfer at this stage to cooking insert. Fit the lid, then simmer with the lid slightly ajar for 3 hours, until the pork is tender. If using a slow-cooker, cook on low heat for 6-8 hours. Skim excess oil from surface before serving.

      

Steps in Motion : Basic Recipe

SLOW-COOKED PORK SHOULDER WITH ROASTED CAPSICUMS

Preparation time: 5 minutes
Cooking time: 3 hours 10 minutes

  • 1.2kg boneless pork shoulder, rolled
  • sea salt flakes and freshly-ground black pepper
  • 2 cups chopped vegetables (onion, celery, leek)
  • 8 cloves garlic, crushed
  • 1½ cups roasted capsicums, sliced
  • 1 litre beef stock
Casserole moist-heat cooking technique for pork shoulder, allowing the tougher fibres to soften, without losing their delicacy and inherent richness.

Instructions based off 1.2kg boneless pork shoulder, rolled

Use additional ingredients of your choice:

  • 3 cups vegetables
  • 3 cups liquid / stock

OR follow our basic ‘Sweet and Sour Pork Shoulder Casserole’ recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 150°C. Untie the pork shoulder, then use a sharp knife to cut into 4cm cubes.

STEP 2

Pour oil into large heavy-based frying pan over a high heat and fry the pork for 4 minutes, until browned, then set aside.

NOTE: Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish.

STEP 3

Place all ingredients and liquid of choice in a lidded casserole dish and top up with water if required. Bake for 3 hours, until pork is tender. Skim excess oil from surface before serving.

   

Steps in Motion : Basic Recipe

SWEET AND SOUR PORK SHOULDER CASSEROLE

Preparation time: 10 minutes
Cooking time: 3 hours 10 minutes

  • 1.2kg boneless pork shoulder, rolled
  • 2 teaspoons oil
  • 3 cups chopped vegetables (onions, celery, green capsicum, garlic)
  • 440g can pineapple pieces in juice
  • 2 cups chicken stock
  • 2 tablespoons cider vinegar

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