Pork Shoulder
1.5 kg – 1.75 kg
$52.00
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Pork Shoulder
$52.00
Next pickup: Saturday 7 November (Sunshine Coast run)
- Vacuum-packed and frozen by our butcher. Sold by the pack: pick a weight and the price is fixed.
- Collect it at your pickup stop on Saturday. Stops & dates
- Order by 6pm Friday. Pay by PayID or bank transfer, or with cash at pickup.
Pork Shoulder — The Pulled Pork Cut That Earns Its Reputation
Pork shoulder is built for the long cook. It's the most worked muscle on the pig, laced with intramuscular fat and connective tissue that renders into something extraordinary over low, steady heat. Our pigs are raised outdoors on our family's Granite Belt farms, where they root, range, and develop the kind of fat structure that makes a slow-cooked shoulder worth eating. There's a reason pulled pork became famous. The quality of the starting cut is everything.
This is the cut for a Saturday afternoon project. It doesn't need your attention — it needs your patience. Set it in the oven or on the smoker, walk away, and come back to meat that pulls with two forks and carries enough natural flavour that you don't need to bury it in sauce (though you can). It also freezes beautifully after pulling, which makes it excellent for batch cooking.
From the Farm
- Pasture-raised pork from our family's Granite Belt farms
- No added hormones or antibiotics — ever
- High intramuscular fat content — self-bastes over long cooks and stays moist throughout
- Excellent for batch cooking — pulled pork freezes in portions for months
Cook It Right
Pulled Pork (oven, low and slow): Score the skin or fat cap in a crosshatch pattern. Rub generously with salt, brown sugar, smoked paprika, garlic powder, cumin, and black pepper. Place skin-side up on a rack in a roasting dish with 200ml apple cider or stock below. Roast uncovered at 150°C for 5–6 hours (1.5kg) or 7 hours (2kg) until the internal temp reaches 90–95°C and the meat pulls easily. Shred with two forks directly in the roasting dish. Serve on soft rolls with slaw and your choice of BBQ sauce.
Smoker / Kettle BBQ: Apply rub the night before. Smoke at 110–120°C with hickory or apple wood for 8–10 hours until internal temp reaches 90–95°C. Rest in foil for 30–45 minutes before pulling.
Slow Cooker: Season and brown on all sides first. Cook on LOW for 9–10 hours until completely tender. Drain excess liquid, shred, then return to the cooker with a little of the cooking liquid to keep it moist.
Serves: 6–8 (1.5kg) | 8–10 (2kg)
Storage: Refrigerate up to 3 days | Freeze up to 12 months