From our Sandbach counter
Shoulder of Pork
£4.75
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Shoulder of pork is a versatile joint for slow roasting, pulled pork and comforting family meals. Find it at The Butcher’s Blade in Sandbach, Cheshire, for a satisfying centrepiece that can be served hot or used in leftovers.How to cook: Follow a trusted recipe and the product’s weight-specific cooking guidance. Slow roasting helps the meat become tender; if the joint has skin, use a suitable method to help achieve crisp crackling.Serving ideas: Serve with roast potatoes, apple sauce and seasonal vegetables, or shred the cooked pork for rolls with slaw and a suitable sauce.For pork joints from your local Sandbach butcher, shoulder is a great choice for Sunday lunch, gatherings and slow-cooked meals. Check the label for storage and preparation instructions.
Shoulder of Pork from The Butchers Blade in Sandbach. Make this the starting point for a shared lunch, family dinner or a table with planned leftovers. Choosing a roasting cut is about more than the headline weight: the number of guests, bone and preparation all affect how it fits your meal. Check the product information before deciding on the selected size.
Choosing for your meal
Tell Lee how many people you are feeding and whether you want another meal from the leftovers. Confirm whether your chosen item is bone-in, boneless, rolled or stuffed if the listing does not say. Check that your roasting tin and oven can accommodate it. Cooking time varies with weight, preparation and appliance, so use the specific instructions rather than a single rule for every roast.
Serving ideas
Roast potatoes, seasonal vegetables and a suitable gravy are a useful starting point. Plan their oven space around the main dish and use resting time to finish the sides where appropriate. Any vegetables, stuffing or accompaniments are separate unless explicitly listed. Follow the label for thorough cooking where required, and plan prompt cooling and refrigeration of leftovers.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Good butchers. Had a piece of pork from here at the weekend and came out great. Good selection of meat prepared and presented well.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Shoulder of Pork
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Feed a crowd
Shoulder forgives a long cook. Roast it low for hours with fennel seeds and garlic, then crisp the skin at the end.
What goes with it?
Roasted fennel, crackling, apple sauce and roast potatoes. A cider or a Grenache.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.