British Pork Shoulder Roast only £2.21 per kg @ ASDA - HotUKDeals
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This is currently the cheapest price of all the supermarkets, as far as I know.

Usual Price is £4.45 per kg.

Recipe here :
http://www.channel4.com/food/recipes/chefs/jamie-oliver/bone-out-shoulder-roast-recipe_p_1.html
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masha Avatar
6y, 2m agoFound 6 years, 2 months ago
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#1
I hate pork if its cooked wrong - but love it if its done right
here's a good sounding way

6 hour slow roasted pork shoulder
main courses | serves Serves 4 to 6
Prep time: 10 mins
Cook time: 6 hours

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. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.

Preheat your oven to 220°C/425°F/gas 7.

Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to.

Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325 F/gas3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.

Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!)

Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the ove sithout the foil to roast for another hour. By this time the meat should be meltingly soft and tender.

Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy,pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly).
#2
That's the same recipe that I posted oO

Spooky.

Edited By: masha on Oct 07, 2010 18:53: edit
#3
I assume for 6 hours of cooking you are doing a whole pig? Think Lidl had cheaper this week in my one
#4
bowyert1
I assume for 6 hours of cooking you are doing a whole pig? Think Lidl had cheaper this week in my one


Nope. I do a 3-4lb joint in about 4 hours. Score the fat, rub oil and salt in it. Stick it in the oven for 30 mins (or until the fat starts to blister) on 220c, then cover with foil for 3 hours and turn heat down to 170c, uncover and turn heat back up to 220c for the last 30 mins. The meat just falls apart, it's like the pork you get at festivals in a roll that they charge £2 each for. This is the best way to cook shoulder being a cheap cut, loooooovely :)

Oh, to make the meat even moister add half a pint of water or wine or stock or beer or cider bla bla bla before covering with the foil.

Edited By: simate on Oct 07, 2010 19:49: .
1 Like #5
Asda have the worst meat and cheese of ALL the supermarkets by far.
#6
Er - wouldn't touch Asda meat with yours!
#7
DrJogalog
Asda have the worst meat and cheese of ALL the supermarkets by far.


In what way? I don't know as I shop at Saisnburys and get my meat from my local butcher.
banned#8
Mmmmmmm!
Thanks OP, HOT x over 9000!
#9
DrJogalog
Asda have the worst meat and cheese of ALL the supermarkets by far.


normally it goes off far quicker than tesco or sainsburys meat

however, I bought some of this earlier in the week, and it is fantastic quality at a fantastic price

£1 per lb of tasty pork, how can this not be a hotukdeal, except for vegetarians ?

the packaging gives the roasting times, so check that too

also for an alternative to a moister joint, try adding an extra pint or two of water or stock to any stuffing, the stuffing still gets crunchy as the water evaporates, but the steam contributes to a juicier roast

if there is any left over, slice thinly, and make sanwiches, a slice of pork, a crumbly layer of crunchy stuffing, a few generous dollops of asda premium apple sauce, and a light drizzle of bisto instant gravy, results in a tasty lunch

Edited By: tubbyasstoo on Oct 07, 2010 22:57: typo
#10
also, as it is british pork, it has been raised in a more humane environment than alternatives
#11
tubbyasstoo
also, as it is british pork, it has been raised in a more humane environment than alternatives

Erm.. If the animal is raised in some other country BUT slaughtered in the UK then I think it can be called British meat.
Voted hot as it's a good price. I'll be sticking to my usual butcher though.
#12
Lovely jubbly.....!
#13
I think this is proper British pork. According to the Asda website, the country of origin is the United Kingdom.
#14
Prefer a bit of leg myself... Luckily that's on at £2.88 per Kg - Half price too!

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