Description
If you only ever cook one cut of Middle White pork, it should probably be the shoulder.
It’s the most generous, most forgiving cut on the animal, and from a Middle White, one of the most flavourful. The breed carries fat that’s sweet rather than heavy, and in a shoulder that fat works through the meat as it cooks, keeping everything moist and basting it from the inside.
Slow-roast it for six hours at a low temperature and it will pull apart with very little effort. Roast it slightly hotter and it will hold its shape for carving. Either way, the crackling is excellent.
It takes on spice and aromatics well if that’s your direction, but needs nothing beyond salt, heat, and time to be very good indeed.
