Pork Shoulder Joint - Half price @ Tesco - £2.49 per KG - HotUKDeals
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The perfect cut for a delicious slow roast. Picked this up yesterday but not sure when the offer ends, sorry.
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6y, 8m agoFound 6 years, 8 months ago
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#1
The only way to cook this: 6 Hour slow cook method :thumbsup:
#2
Reload
The only way to cook this: 6 Hour slow cook method :thumbsup:


But what you save in the deal you spend on having the cooker on for 6 hours!
2 Likes #3
Depends on what they mean as shoulder... traditionally what people would see as a "shoulder" on a pig is 2 joints, the Hand, and the Spring (or Blade).... with the Chine between the two shoulders - that was pre-supermarket "marketing" and there are also other local variations in name. All 3 of which can be a very good joint, although it might just mean it is might be a random piece of any one of the various parts located on the shoulder!

Bone in or bone out?... makes a lot of difference to value -and to how much you need to buy, as well as how easy it is to carve!

This is where a traditional Butcher is the best option, as you will know what you are getting, however I must admit supermarkets take a bit of beating for price!

6 hours to cook a roast would mean that 99.9% of people, including me would never EVER do one, (how many people would be putting on a joint at 1.30pm for an evening dinner, or 7.30am for a Sunday lunch? (It needs to rest after cooking) Remember it means being tied to the house, as no-one in their right mind should ever leave an oven on while out! Might as well spit roast an entire carcase of beef, for all the practicality that would be in today's life.

All pork being good textured for a roasting joint, it will roast at any speed you want it to, so follow whatever method you would normally do.
I would probably use 220°C or Gas Mark 7 , 25mins to the ½ Kilo plus 25mins over
#4
It's bone out, the one I got was near pure meat (with a nice layer of crackling) That method with these joints is perfect, trust me. The whole point is it breaks down all the fat inside (again, this joint is riddled with thin layers of fat). When the fat is broken by the slow cook it oozes flavour through the meat and softens it beyond belief. At the end of the cook you don't carve it up, you can just tease the pure meat apart and enjoy an amazing texture and flavour that you won't get out of pork otherwise. :thumbsup:

And a KG is enough for a good sized family roast and shredded pork and apple sauce baps for everyone the following day.
#5
This is great in the slow cooker too
#6
Mince it up for pork sausages, good amount of the pre-requisite fat.
hot!
#7
MR GUS;8137812
Mince it up for pork sausages, good amount of the pre-requisite fat.
hot!


Yes, it is shoulder meat and to some extent belly that is used for sausage, almost seems too good to use for that, although I am a bit of a sausage connoisseur myself! (Ooh err, Missus!) :whistling:

Never gone as far as making my own, I used to be working too near the meat trade to need to, but there is a lively Internet sausage making fraternity out there, and with the poor quality of some around, I can well understand the desire to make it.
#8
Couldn't see it in my local.
#9
tek-monkey
Couldn't see it in my local.


Literally scores of them at 2 of our local stores. In the refrigerated section, this is not for the deli.
#10
nihcaj
Yes, it is shoulder meat and to some extent belly that is used for sausage, almost seems too good to use for that, although I am a bit of a sausage connoisseur myself! (Ooh err, Missus!) :whistling:

Never gone as far as making my own, I used to be working too near the meat trade to need to, but there is a lively Internet sausage making fraternity out there, and with the poor quality of some around, I can well understand the desire to make it.

If you do fancy giving it a go then "weschenfelders" up Middlesborough way are great to deal with for all sorts of supplies.
better cuts = great sausages simple!
Use a hand mincer / kenwood chef type & plan to make up a batch of 10lb per flavour sausage, it's fun & practical, I always think a good sausage is as nice , if not nicer than a slab of meat..
We use our vacuum sealer bags to make portion sizes depending on where they're going to.
75-85% meat (to your own preference of coarseness)
bit of flavouring, bit of rusk!

..just remember when mincing meat to add ice cubes, it's a job that you cannot do in one hit (as an amateur, due to getting seasonings right, you-tube is a great resource)
Smokehouse is a nice option IF you get into this sort of thing (but I'd purchase a vacuum sealer first) in ordrer to preserve / share your creations.
We use natural casings of both thicknesses (partial to a chipolata as much as a big juicy banger) ..& superb for BBQ season knowing the origin / intensity of your meats.

Great way of getting kids to explore food & not be so picky about dead flesh / carcasses.

http://www.weschenfelder.co.uk/
Great prices for vac bags, long & thin especially good, after xmas we bought up LOTS of smoked gammon for all & sundry, part froze it (easier to slice) & portioned accordingly, typically 16-20 nice quality free range gammon slices worked out at £6.93 + a bit for the vac bags, ..a basic meat slicer can be purchased from argos (but do part freeze the meat to get a cleaner cut esp for the lower powered slicers)
#11
MR GUS;8139109
If you do fancy giving it a go then "weschenfelders" up Middlesborough way


Hmm handy... my ex-Missus lives there.

Due to being stuck with a low carb diet for Insulin resistance, I would love to branch out into such a thing, (less rusk for a start!) but to be honest these days my disability prevents me from the more long-term food activities I used to get up to, being too long (actually not very long at all) on my feet plays hell with me, and it's bad enough with more simplistic food, now I have to cook almost everything I eat from scratch as there is very little quick & easy food of a low carb nature ready prepared, that I don't have to prepare myself!
#12
..hmm problem indeed.
Sounds like freezer pack of Grasmere variety flavour sausages'd be right up your street then! ..a co-operative of british farmers who produce & sell via the web & local foodie / farmers markets.
Pork & Stilton sausages ....mmm (actually about 10 varieties that make me go mmm)
prices for sausages are per kilo, best I've come across from a commercial venue, we often buy variety packs as presents for those not in the know.
They attend local game shows etc, but with more limited supplies & frankly as they are not slow cooked not so heavily flavoured if bought as show nosh!
heartily recommend em, even with loads of meat / sausage at home we still buy from them.
#13
Reload
Literally scores of them at 2 of our local stores. In the refrigerated section, this is not for the deli.


Nah, cheapest pork was £2.97/Kg in Stafford. The butcher counter had cheap loin, but couldn't find this. Mind you I have 2 leg joints from the £2.99/Kg offer last week so don't really need them!

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