Have you ever tried a pork oyster shoulder? Seriously this cut of pork it absolutely delicious, we can't shout about it enough! If you haven't already, now is the time to make friends with your local butcher and get your hands on this beautiful cut of pork. Perfect for slow roasting, this dish is going to be the perfect addition to any Sunday get together or Easter table.
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 cut of pork, which is just a little more difficult to find! So chat to your local butcher to get your hands on this delicious cut of meat!
For this recipe you will need:
- A pork oyster shoulder - bone in and skin on, see our notes above.
The remaining ingredients for this dish are readily available:
- Garlic bulbs
- Salt and pepper.
See recipe card at the end of the page for quantities.
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 and 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.
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.
We love to serve pork shoulder with:
Stripe remaining meat from the bone and store covered in the fridge, for 2-3 days. Use the leftovers for some quick but tasty dinners or delicious roast pork sandwiches!
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!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
First posted 22nd May 2021.
Pork Oyster Shoulder
- 1 Pork oyster shoulder See note 1
- 3 Garlic bulbs
- 3 Carrot
- 3 Apples
- 2 Onions
- Salt and pepper To season
- Preheat your oven to 240 ° C / 464 °F
- Place your pork on your board and pat dry with paper towels.
- Season the flesh side with a good pinch of salt and pepper.
- Using a razor blade or sharp knife score the skin side at 1cm intervals.
- Rub in a good amount of salt and allow it to sit for 30 minutes, this will draw out the moisture from the skin.
- Pat off any moisture with paper towels.
- Cut your carrots, onions and apples in half, lay on the base of your roasting dish, as well as your full bulbs of garlic.
- Place your pork on top of the vegetable base.
- Place into your pre heated oven for 30 minutes to allow the skin to start to blister and crackle.
- Turn down the heat to 150 °C / 302°F and continue cooking for 4 hours.
- Once soft and tender, allow to rest for 30 minutes.
- Serve with the apples, carrots, onions and garlic, alongside your choice of sides.