Berkshire Pork Boneless Shoulder

Berkshire Pork Boneless Shoulder

Description

Our boneless pork shoulder comes from Berkshire pigs raised in the Wheatbelt region near Kellerberrin, with Joe and the team overseeing their care and feeding to ensure premium quality. This versatile cut is perfect for slow roasting, braising, or pulled pork recipes, offering tender, flavourful meat that melts in your mouth. Prepared fresh by P. Princi Butchers, proudly continuing our tradition of quality since 1950.

Price
$42.00
$42.00
Sale In store only
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
View full details
Cooking Guide

Perfect Boneless Pork Shoulder Roast (2 kg)

Serves 4–6 | Prep: 15 min + resting | Cook: ~5 hrs

  • 01 Prep The Pork
  • 02 Preheat Oven
  • 03 Set Up To Roast
  • 04 Roast Low And Slow
  • 05 Crisp, Rest, And Serve
01 Prep The Pork 02 Preheat Oven 03 Set Up To Roast 04 Roast Low And Slow 05 Crisp, Rest, And Serve

Pat 2 kg boneless pork shoulder dry. Rub with 2 tbsp olive oil, 2 tsp sea salt, 1 tsp black pepper, and the dry rub (2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp thyme/rosemary). Let rest at room temperature for 30 min.

Heat to 120 °C fan-forced.

Arrange optional vegetables (4 carrots halved, 4 small potatoes quartered, 1 onion quartered) in a roasting tray with 1 cup apple juice, stock, or dry cider. Place a rack on top and set the pork fat-side up, or rest it directly on the veg.

Cook at 120 °C for 4 hrs, until internal temperature reaches 88–90 °C and pork is tender.

Increase oven to 240 °C and roast 15–20 min until golden. Rest loosely covered for 20 min before slicing. Optional: strain pan juices, simmer, and finish with a splash of apple cider vinegar or mustard and a knob of butter. Serve with crispy roast potatoes, steamed greens, or apple slaw.

FAQ

Your questions, answered.

Where are your pigs sourced from?

At P. Princi Butchers, we’re proud to offer pork from Berkshire pigs that are raised free-range. Sourced from trusted farmers in the Mt Barker region of Western Australia, these pigs benefit from a clean environment and ideal farming conditions, producing rich, full-flavoured, and tender pork.

How long will fresh pork last in the fridge?

Fresh pork should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can pork be frozen?

Yes, pork can be frozen. Wrap each cut tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight before cooking to preserve flavour and texture

How do I get perfect pork crackle?

Score the skin and dry it completely. Rub with coarse salt, then roast at 220–240°C to start the crackling. Lower the oven to 160–180°C to cook through. Let it rest before serving for a crisp, crunchy finish.