Description
Pork shoulder is great when cut up and used as stew meat and in chili. It’s a powerhouse of essential vitamins and minerals, packed with thiamin, niacin, selenium and vitamin B6. Plus it is rich in vitamin B12, potassium, iron, magnesium and zinc too!
Cooking:
The cut is relatively tough and fatty, so slow cooking methods such as roasting, stewing, and braising are best. If you tend to overcook meat, you’ll find pork shoulder incredibly forgiving. The longer it cooks, the more tender it becomes and you won’t suddenly end up with something dry or rubbery. Total cooking time will be 2 to 4 hours, depending on the size.
Hormone-free, Antibiotic-free, free range, Australian pork
Details
| Storage Requirement | Refrigerate below 5 degrees |
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