Sainsbury's British Pork Shoulder Joint (Approx. 1.45Kg)

Cooking instructions: Oven

For pulled pork. To oven cook from chilled. Before cooking: Preheat oven to 180°C Fan / 160°C / Gas 4. Remove all packaging and place the shoulder joint into an ovenproof dish with 500ml of water and cover tightly with foil. During cooking: Place on the middle shelf of the oven and cook for 3 hours. After cooking: Rest for 15 mins and remove string before shredding the joint apart using 2 forks. Check food is piping hot throughout and no pink colour remains. All cooking appliances vary. This is a guide only. For roast pork. To oven cook from chilled. Before Cooking: Preheat oven to 220°C / Fan 200°C / Gas 7. Remove all packaging and place the shoulder joint on a chopping board. Rub the rind dry with kitchen roll and cover with 1 tablespoon of salt, working it into the cuts. Leave at room temperature for 30 minutes. Rub all the salt off the joint and from between the cuts. Pat dry and lightly cover the rind with 1/2 tablespoon of salt. During cooking: Cook for 30 minutes per 500g plus 35 minutes. After 25 minutes, reduce the temperature to 180°C / Fan 160°C / Gas 4 for the remaining cooking time. If the crackling is still a bit soft, turn the temperature back up to 220°C / Fan 200°C / Gas 7 for the last 15 minutes. After cooking: Allow the joint to rest for 15 minutes before carving. Check food is piping hot throughout and no pink colour remains. All cooking appliances vary. This is a guide only.

Warnings:

This product is not suitable for rare cooking. Do not undercook raw meat. Keep raw meat separate from cooked foods. Use separate kitchen utensils and surfaces for raw meat and cooked foods or wash them thoroughly between use. Wash hands after handling raw meat. Raw meat may contain organisms hazardous to health. Cook thoroughly until piping hot throughout, no pink colour remains and the juices run clear. If not fully cooked in accordance with the instructions harmful bacteria may remain.