- Order by 12:00 PM for same day dispatch and next day delivery*!
- Free shipping on orders over 10,000 yen (※excluding some areas)
- Easy!Subscribe to our meaty newsletter!
We've started offering a smaller version of our popular pork shoulder, also called a "collar" or a "Boston Butt" (don't know why they have their butt's on their shoulder's in Boston).
This makes a tender and easy roast. It's also perfect for pulled pork.
For "real" pulled pork, slow smoke this for 4 - 6 hours, then shred it with a fork. Or if you like to cheat a little, throw it a pressure cooker for 30 minutes and mix some of our powdered hickory smoke or barbecue sauce into the pulled pork. (See related items below).
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
Review of this item
Do recommend for pulled pork
Rub the bugger with a mix of smoked paprika, cayenne, garlic powder, onion powder, brown sugar, crushed mustard seeds, powdered hickory smoke, cumin, a bit of cinnamon and salt & pepper.
Seal and let it rest in the fridge for a day.
Next day, sear quickly on all sides, transfer to a casserole dish, add about 250-300 ml of cola or apple juice, cover with foil and let it cook at 140c for 3-4 hours. Remove foil, baste and cook uncovered for another hour. Let it rest for a bit and then pull the bugger apart.
It turned out so juicy. It’s incredibly versatile too. I just portioned the absolute mound of pulled pork it provided in 5 zippy bags and chucked them in the freezer for future use. Pairs well with buns, flatbreads, rice, mashed tatties, veggies, pasta bakes… Absolutely anything.
Also got some amazing sweet and spicy stock from it that can go into rice or mash or pasta dishes.
Really happy with this one. Will definitely buy again.