Marque Pork Shoulder Roast (Rolled & Tied) 2kg
Pork shoulder is a cut of meat also called "picnic shoulder" or "picnic roast." Our butchers roll and tie the Pork, so when roasted it helps the cut of meat retain its shape.
Inspiration: Pat the meat dry and score the skin. Massage a good handful of salt into the skin, and bring it up to room temperature (about 1 hr prior to cooking). Preheat the oven to 220'C and cook for 20 minutes, then reduce to 160'C and cook for the remaining 40-60 minutes. The crackling should be golden, blistered, and crispy. Allow the roast to rest for a good 10 minutes, then serve.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms located primarily in Gippsland, Victoria, and across the border in South Australia.
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Marque Pork Shoulder Roast (Rolled & Tied) 2kg
Marque Pork Shoulder Roast (Rolled & Tied) 2kg
Pork shoulder is a cut of meat also called "picnic shoulder" or "picnic roast." Our butchers roll and tie the Pork, so when roasted it helps the cut of meat retain its shape.
Inspiration: Pat the meat dry and score the skin. Massage a good handful of salt into the skin, and bring it up to room temperature (about 1 hr prior to cooking). Preheat the oven to 220'C and cook for 20 minutes, then reduce to 160'C and cook for the remaining 40-60 minutes. The crackling should be golden, blistered, and crispy. Allow the roast to rest for a good 10 minutes, then serve.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms located primarily in Gippsland, Victoria, and across the border in South Australia.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pork shoulder is a cut of meat also called "picnic shoulder" or "picnic roast." Our butchers roll and tie the Pork, so when roasted it helps the cut of meat retain its shape.
Inspiration: Pat the meat dry and score the skin. Massage a good handful of salt into the skin, and bring it up to room temperature (about 1 hr prior to cooking). Preheat the oven to 220'C and cook for 20 minutes, then reduce to 160'C and cook for the remaining 40-60 minutes. The crackling should be golden, blistered, and crispy. Allow the roast to rest for a good 10 minutes, then serve.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms located primarily in Gippsland, Victoria, and across the border in South Australia.
