Pork Oyster Shoulder

What is a pork oyster shoulder?

Part of the shoulder, the oyster cut has the blade bone running through it but with the fore shank removed. As the shoulder muscles do a lot of work this meat has great flavour. The lamb oyster shoulder is an increasing popular cut but is also a delicious thought not common enough piece of pork! So chat to your local butcher to get your hands on this delicious cut of meat!

How to cook an oyster shoulder.

The oyster shoulder is the perfect cut for low and slow. The longer it’s cooked the more delicious and flavoursome the meat will be!

To prepare the pork, first place it on a board and pat it dry with paper towels. Season the flesh side with a good pinch of salt and pepper. Score the skin in 1cm intervals, using a sharp knife or blade. Rub in a good amount of salt and allow it to sit for 30 minutes. This will draw the moisture out of the skin. After 30 mins pat the skin dry again and remove excess salt using a paper towel. This will help create the perfect pork skin!!

To cook the pork, use carrots, onions and apples to create a base layer in your roasting dish ad place the pork on top. Cook the meat on 240 ° C / 464 °F for the first 30 mins to allow the skin to start crackling. Then turn down the heat to 150 ° C / 302 °F for another 4 hours, to create mouth watering meat. Once finished allow to rest for 30 mins before serving.

Serving suggestions.

A great dish for serving as a shared platter, for family roasts or special occasions. Depending on the season you could serve this pork with hot sides or delicious salads.

Seriously you wont regret the time spent on producing this delicious dish and once the meat is in the oven the heat is doing all the hard work for you! Let us show you how to cook a pork oyster shoulder and we absolutely want to hear your feedback on this one… ENJOY!

Happy cooking!

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