Code: GRP647

Diced Pork Shoulder

Add a little extra flavour for intense pork taste in your stews and casseroles. Cook our diced shoul...
Product Description
SKU:
GRP647
Weight:
0.000 KGS
mc_id:
28093
options_container:
container2
gift_wrapping_available:
0
ship_separately:
0
servings:
2
features:
Our perfect free-range pork meat |Hand cut and diced in our Inverurie butchery |Fully prepared and ready for the pan
in_html_sitemap:
1
offer:
0
product_quantity_options:
1
msrp_display_actual_price_type:
0
individually_wrapped_flag:
0
use_in_crosslinking:
1
must_ship_freight:
0
dcode:
GRP647
required_options:
1
feefo_review:
D1604
has_options:
1
short_description:
Flavourful meat with rich marbling for succulence
affiliate_category:
331
tax_class_id:
6
is_returnable:
2

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Diced Pork Shoulder

£7.50

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Out of stock

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Product description

Add a little extra flavour for intense pork taste in your stews and casseroles. Cook our diced shoulder low and slow for fall-apart tender meat and melting textures.

NUTRITIONAL INFORMATION

Energy: 994 kJ/ 226 kcal
Fat: 13.5g, of which Saturates: 4.8g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 25.9g
Salt: 0.15g

HOW TO STORE

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. Shelf life defrosted: Store in refrigerator and use within 24 hours
Cooking Instructions:  

Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed.

Add the liquid
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Test the meat
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 2-2½ hrs, or until tender.

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