1. Shoulder cut
Information and recipe details on the shoulder cut of pork
Can be minced or diced for stewing. Fantastic when roasted on the bone. You can buy pork shoulder in most supermarkets but usually with the bone out. These boneless joints are great for roasting or stuffing. For a bone in joint, check on the butcher counters in-store or try your local butcher who will be able to help you.S
spicy pork and chilli-pepper goulash
The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favourites and, unless you’ve got a strange aversion to chillies and peppers,...Find out more about this recipe
gennaro's stuffed porchetta
Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don't be intimidated because it's really not hard to do at all. Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it.Find out more about this recipe
delia's coarse country Pâté
If you long to eat some of the rough country pâté available all over France but in short supply here, why not make some? You won’t believe how blissfully easy it is, and using a food processor instead of buying the meat ready-minced makes it coarser and chunkier.Find out more about this recipe
bone-in shoulder roast
This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts.Find out more about this recipe
