Pork Shoulder Roast (1kg)

Pork Shoulder Roast (1kg)
In stock
100 % of 100
¥2,190 (txInc)
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We've started offering a smaller version of our popular pork shoulder, also called a "collar" or a "Boston Butt". (Frozen)
SKU P126
UNIT PRICE ¥219 / per 100g
Country of origin One of the following countries:
(Country of origin will be specified on the product package.)
PACKAGING AND HANDLING Frozen (below -18℃)
Allergens contained in this product (7 specified raw materials)
Egg Milk Wheat Nut Buckwheat Shrimp Crab
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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≪

  • The quality of the meat clearly stands out!
    Recently tried the Pork Shoulder Roast (1kg) and I must say, it was an absolute delight! The meat was succulent, tender, and full of flavor, making it the perfect centerpiece for our weekend family dinner. It cooked evenly and was incredibly juicy, receiving rave reviews from everyone at the table.
  • Dream Weaver
    Gender: Male
    Age: 40 - 49
    As someone else mentioned, this cut makes for an out of control pulled pork! I use the slow cooker and for me at least the pulled pork I get turns out better than any barbecue restaurant I've ever had! My daughter agrees. But she has never been to a barbecue restaurant, so take her opinion with a grain of salt.
  • Love the Meat, Hate the New Website
    Gender: Male
    Age: Over 60
    I love the meat, the pies and the turkey...
    But I hate this damn new website.
    Search By Category, You have to be FAST to hit where you want to go.

  • Do recommend for pulled pork
    Another great cut. Got some amazing pulled pork out of it that’ll stretch over many meals. A bit time consuming but very cost efficient.

    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.
  • 美味しい
  • Excellent
    This is perfect for slowcooking. I made pulled pork: Just roughly rub maybe 1/2 handful of salt/black pepper mix. Then chop one onion and one whole garlic, place in the bottom of the crockpot. Meat on top. Then I added dijon mustard and brown sauce (similar to HP sauce, found from Kaldi) on top, added some chicken stock and coke (maybe 1 liter in total) and cooked overnight. In the morning, I removed the liquid, shredded the meat and added more brown sauce and mustard. Then cooked about 3 more hours in crockpot. It was PERFECT! Will definitely order this again.
  • -
    Very reasonably priced and a fantastic piece of meat for all sorts of purposes. I've made Char Siu, pulled pork, and even used it to grind my own sausages before I realized it was a whole lot easier to buy Meat Guy ground sausage... but still. You can also make great roasts win them.

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