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Tamworth Pork Shoulder On The Bone
Our Tamworth pork shoulder is a well-marbled very versatile cut. It can be pot-roasted, you can cut it up for stews or cook on your BBQ with your favourite wood to gently to transform it into classic pulled pork – but don’t forget the skin! Cook on a high heat, well salted for the perfect crispy crackling. Whether it is roasted, braised or barbecued, the shoulder cut becomes tender and flavourful as the fat slowly releases into the meat during cooking.
Preheat your oven to 220C/gas mark 7. Start by putting the joint in for 30 minutes, then turn the oven down to 180C/Gas 4 and allow 45 minutes of roasting per 500g of raw meat.
Allow 200g of raw meat per portion.
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Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
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