Cooking Methods
Prep: Trim excess fat but keep enough to render during cook. This will help add moisture when reheating/cooking. Oven roast: 220°C for 30 mins for crackling then lower to 180°C (or 160°C fan) for 30mins per 500g until juices run clear. Rest for 20-30 mins before slicing. Slow roast: 130-140°C for 2-3 hours per kg, or until fork-tender.
For the next meal
Refrigerate for 3-4 days or freeze for 2-6 months.
Pulled Pork Sandwich
Shred leftover roasted pork shoulder. Toss with BBQ sauce and heat gently in a pan, add a little broth if dry. Serve in brioche bun with coleslaw and pickles.
Pork & Bean Stew
Shred or cube leftover roasted pork shoulder. Add to simmering butter beans, chorizo, garlic, onions, tomatoes, paprika and seasoning. Can be slow cooked.
Note: These recipe ideas are shared as guidance only. Cooking times and methods can vary. Please adjust to your taste/preferece and ensure meat is cooked safely.
Splash