Shoulder roast

Jamie Oliver Bone-out shoulder roast recipe

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Bone-in shoulder roast

Try Jamie's 6 hour bone-in shoulder roast

Date Published:
15/12/2008

Jamie says: "This is a proper old-school Sunday roast with crackling. Having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for."

Watch the video of Jamie discussing pork welfare in Jamie Saves Our Bacon

Serves 4-6
Preparation time: 10 minutes
Cook time: 2 hours

Ingredients

  • 1.5kg bone-out shoulder of pork, skin on
  • Sea salt and freshly ground black pepper
  • 2 red onions, halved
  • 2 carrots, peeled and halved lengthways
  • 2 sticks of celery, halved
  • 1 bulb of garlic, skin on, broken into cloves
  • 6-8 fresh bay leaves
  • 600ml water or vegetable stock

Method: How to make bone-out shoulder roast

1. Preheat your oven to 220°C/425°F/gas mark 7.

2. Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.

3. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven.

4. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 180°C/350°F/gas mark 4 and roast for another 30 minutes. Take out of the oven and baste with the fat in the bottom of the tray.

5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven to roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.

6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

7. Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (as a treat you can try roasting them in the fat you spooned out of your roasting tray). Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly.

© 2009 Jamie Oliver

Not quite the pork shoulder recipe you were looking for? Try these:

Jamie’s bone-in shoulder roast
Braised pork shoulder
Jamie’s pork shoulder and chilli goulash
Pork shoulder bolognese
Chargrilled pork shoulder with jersey royals

Most popular Jamie Oliver recipes:

Pork belly roast
Jamie's fish pie
Jamie's English onion soup
Chilli con carne
Parmesan chicken breasts with crispy posh ham

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Comments

  1. pork shoulder on offer so I thought I'd give this a go - tried to print the recipe but it's now thirteen pages long - I can't be bothered with 13 pages of instructions and I definitely don't want to read that many fawning comments. Can't you provide a "print recipe" button?
    Posted by annoyed on 29/01/2010 13:19:01
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  2. Wow! Thanks Jamie I used this recipe for new years day and it was absolutely fantastic. The different flavours are so exciting. I will recommend this to everyone and especially the gravy with those veggies. Best pork I have ever cooked. Thanks again.
    Posted by Jenni on 04/01/2010 01:56:20
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  3. FAO Kaz - I think your problem may be that you are putting the meat to cook in tin foil (this is what your message suggests...). By doing this the moisture has nowhere to go and will soak in to the fat. Try cooking it without a lid or tin foil and it should solve your problem.
    Posted by Abs on 22/11/2009 15:12:22
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  4. I have tried this numerous times and the pork is really delicious, but I can't get the crackling to work. It puffs up beautifully and looks really crisp and yummy after I blast it at 220 for half and hour, but when I put the foil on and continue to cook the pork and a lower temperature the crackling goes all soft, like it has been steamed in there. Any suggestions about what I could be doing wrong, or ways to combat this problem?
    Posted by Kaz on 22/11/2009 02:19:54
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  5. Well done. Yet another simple recipe that takes the over complicated rubbish away and leaves cooking at its easiest AND best. Thanks.
    Posted by Steve T on 27/08/2009 13:40:55
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  6. Thank you Jamie. At last THEE perfect receipe for a pork shoulder. You really are a genious in the kitchen. Loves Hutch xxx
    Posted by Hutch on 28/06/2009 09:08:08
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  7. i want a nice simple chicken dinner,any suggestions? it has to be yummy to impress my mummy.
    Posted by nn on 08/06/2009 15:40:37
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  8. Great recipe, first class. Dont worry about over cooking, i cooked for 4 hours but absolutely delicious (although the pork was 2.3KG as opposed to 1.5KG). I would recommend adding more veg before sieving as it adds the the flavour.
    Posted by IG on 22/03/2009 18:32:28
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  9. the timing of 6 hours is if it's on the bone, if yours is off the bone it's only 2 hours! read what its says, it's easy and not difficult, spend more time cooking less time studying loads of recipe's
    Posted by Vicci on 02/03/2009 18:30:18
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  10. people need to stop worrying about the timing. I cookedthis a few weeks ago and was a bit confused whenit said 2 hours instead of 6 but just did as he did on the programme and shoved it in for 6 anyway (even though my bit was only 1.5 kg). It was absoluely delicious. its not gona matter if you cook it a bit too long as there is so much fat on it it is very unlikely to dry out. Mine was lovely and tender and def not dry. I'm just about to put anothe rone in to eat for dinenr at about 6 (its now 12). So stop worrying about exact cooking times and just shove it in!!!!!!!
    Posted by Mel on 01/03/2009 11:09:42
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  11. Slight problem chaps, check out Jamie's own website, http://www.jamieoliver.com/recipes/meat-recipes/bone-in-shoulder-roast He says six hours, you say 2....
    Posted by penfold1969 on 27/02/2009 16:57:36
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  12. Cooked this on Sunday using a 700g shoulder of pork I had in the freezer. I cooked it as per the instructions above (2 hours). It didn't fall apart, but it was the most tender and best pork roast dinner I've had. And the gravy was amazing. Definitely cooking this again.
    Posted by Sam on 18/02/2009 10:28:45
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  13. The pork recipe was devine, i have told all my colleagues, family and friends. I have also told them to makesure it is british pork...thank you ever so much keep up the good work
    Posted by Fan of you on 16/02/2009 17:22:58
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  14. Had so much trouble getting this joint yesterday. tried 2 butcher's. 2 branches of sumerfiels's. 1 branch of asds and then 2 branches of sainsbury's. Managed to find it at the last sinsbury's. It's all well and good trying to help out the british farmer's but just think of how big the bloody carbon foot print is for this one joint of meat?? If we are to start helping british farmer's out then mayb the big supermarket's need to start stocking more of these product's.
    Posted by Darren Loveday on 15/02/2009 17:28:17
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  15. all the people who are complaining about the cooking times of this recipe, please look more carefully and note that there are two different recipes for pork shoulder. 1 for BONE-IN which takes 6 hrs to cook and 1 for BONE-OUT which takes 2 hrs to cook. If you all take this into account that the above recipe is for the bone out shoulder then it might save you from having a very char-grilled sunday roast next time you try and cook it. I have done the belly pork roast which is similar cooking time to the shoulder out and it cooks really nicely, and tastes really good.
    Posted by sharon on 13/02/2009 09:39:32
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  16. Wow - I bought my shoulder BONE OUT of pork from Sainsburys last week and cooked it on Sunday for the 2 hours as recommended above and also on the packaging and I must say it was the most tastiest joint I have ever tasted. I didn't serve up the fat or the crackling but the meat just shred apart and I served it in large chunks and it was delicious. Thank you Jamie your a star *
    Posted by Susan on 12/02/2009 09:54:28
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  17. oh my god, wen me and my husband were watching you on tv late the other night on save my pork, we couldnt keep our eyes off the screen wen u started making that shoulder of pork!! yum i could of climbed into the tv and ate it! it looked so delicious my mouth was watering all night long.
    Posted by MICHELLE on 09/02/2009 22:46:19
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  18. Thank You Kathryn for your comment (regarding the cooking time), you saved us the cost of the joint and the hassle of not having a meal on Sunday evening! Your right Channel four need to take more care with the recipes. From now on I will refer to Jamies web-site,Thanks again Kim
    Posted by Kim on 08/02/2009 12:15:08
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  19. am i the only person here who can read!!!! the above recipe says BONE OUT hence the drop in cooking time!!! the recipe jamie showed on the show was ON THE BONE
    Posted by esther on 07/02/2009 21:31:44
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  20. As a rule i dont really eat pork, well apart from the odd bacon sandwich, but after watchin "jaimie saves our bacon" and taking down this recipe i have been converted back to pork and not jus pork but british pork! thanks jamie
    Posted by KerryAnne Simpson on 07/02/2009 20:03:26
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  21. Having looked at all the comments regarding the recipe for roast pork shoulder I searched the internet for alternative recipes. I found the correct recipe on Jamie's own website. http://www.jamieoliver.com/recipes/meat-recipes/bone-in-shoulder-roast. I suggest that everyone uses that as Channel 4 don't seem able to get their act together and make the necessary changes.
    Posted by kathryn on 07/02/2009 12:12:26
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  22. I would hope that some people would realise that the temperatures have been altered to suit the timing differences? Although, the difference is only 45 degrees, i'm sure that this will be corrected soon if enough people complain about this error, or some clarification would be nice. The comment by Andrew Pickering made me think that it could work both ways, and from what he's saying, this method DOES work.
    Posted by ZparatexX on 05/02/2009 19:14:42
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  23. Please replace the current recipe for roast pork shoulder with the one Jamie gave on channel 4 last week, Saving our Bacon? having read comments so far this needs to be done ASAP
    Posted by Libby on 05/02/2009 16:16:21
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  24. I watched the programme the other night and it said 7 hours for the roast pork shoulder but the recipe published here says only 2 hours which one is correct
    Posted by Micheal Hurley on 03/02/2009 23:23:28
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  25. The recipe that is shown here is totally different to the one that featured in the televison show last week (Jamie saves our bacon). The main difference being that Jamie told us 'roast it in the oven for 6-7 hours on 175oc'?!?!? Confused i'am!! Gonna give it a try anyway so will let you know the out come!
    Posted by john1983 on 03/02/2009 14:54:50
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  26. I made this with a smart price joint, the meat was fantastic and the best roast pork i have cooked. I have just used the left overs in jamies sweet leek and turkey(now pork) pie and it is just as good. The 2 best things I have cooked in 2 days. Thank you
    Posted by Andrew Pickering on 02/02/2009 19:24:09
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  27. The timings on the boneless shoulder don't add up
    Posted by Anne on 02/02/2009 16:52:24
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  28. My experience with this wasn't so great. I bought the pork shoulder from "Jamie's supermarket" (it was on offer, by the way, but the normal price would have made it almost as expensive as the better cuts, which negates everything that was said about farmers practically giving these cuts away!). I got a 1.5kg joint which I cooked as per the recipe here and I have to say it was nothing like the piece Jamie had on the show. The meat didn't pull apart, it was tasy enough but very chewy and just streamed through with fat and gristle - I don't generally eat pork as I don't like all the fat so I was very disappointed by how this turned out. IF the slow cooking over 6-7 hours worked to produce meat like he had on the show (and if someone could officially clarify this on this website it would be really helpful!) then I'd be willing to give this another try, but at the moment I'm not impressed at all, and until this is clarified I'll be going back to better cuts of meat or even just better types of meat.
    Posted by tbh on 02/02/2009 09:18:20
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  29. Best ever crackling, meat a bit underdone (my fault) and fantastic gravy! Would be a better idea to give cooking time per 500g to save confusion.
    Posted by Jane on 01/02/2009 23:44:29
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  30. Jamie, you're a genius. tried the pork shoulder recipe. cut the cooking time down to 4hrs because my joint wasnt as big as the one jamie had. I have to say, it was the best pork i've ever tasted. it did exactly as he said it would and just pulled apart into shreds. the crackling, i thought would be too hard to eat having been in the oven for so long, but it just melted in my mouth. I will always use british pork from now on. happy cooking..........
    Posted by mrstartan on 01/02/2009 20:24:39
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  31. THANK YOU JAMIE!! Our sunday roast of whole shoulder of British Pork from our local butcher was a total success. The house smelt wonderul whilst it cooked for 5 wonderful hours. Our compliments to the great british porkie!
    Posted by Caron Walsh on 01/02/2009 19:32:55
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  32. The recipe shown for the shoulder joint is wrong. You have two recipes in one on this website. You are showing the first part of the recipe for belly pork and the second part of the recipe for the pork shoulder, no wonder people are confused. Go to the ch 4 catch up programe and watch Jamie do it properly.
    Posted by K. Abbott. on 01/02/2009 18:10:24
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  33. For those asking about cooking time, it is dependent on the weight of the joint. Try 3o mins per 500g + 30mins. So if your joint is 1.5kgs then cooking time will be 2 hours. 4kgs will be 4.5 hours. Jamie's joint was large hence 6-7 hours.
    Posted by Dyanomo on 01/02/2009 18:06:09
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  34. Watched the programme on thurs and now cooking a shoulder of British Pork and it's looking and smelling fantastic. Hugh & yourself converted me to eating free range chickens and now I'm fully supporting your campaign to eat British Pork, thanks for educating me about the source of my food.
    Posted by Nev on 01/02/2009 17:45:16
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  35. Good program, shame about the recipe. How many Sunday lunches were spoiled today because they followed the the recipe on the website, mine included. I would suggest that the next time you try this use James Martins recipe from bbc good food. Perfect every time. ( and no,i don't work for him)
    Posted by Ken Abbott on 01/02/2009 17:42:55
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  36. i'd just like to say that I found this program to be of great help when it comes to selecting my pork. I found the labels to be confusing as well as many others. Im in full support of keeping our farmers going and completley agree that we should all spend an extra few pounds to have a better quality piece of meat or poultry. On reading the comments about the recipe on here and the recipe on the program id like to point out that the joint used by jamie was pretty big so would probably need the longer cooking time,the recipe on here clearly states that its for a smaller joint so therefore the cooking time is correct. i purchased a joint today from sainsburys and read the cooking time which was slightly longer than the recipe here because of its size being larger, i just adjusted the cooking tme to suit. im actually in the process of cooking it now, it smells and looks amazing! so thankyou Jamie! This recipe is fantastic!! Lets hope it goes down well with the family too!!!
    Posted by Emily Stevenson Edinburgh on 01/02/2009 17:18:08
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  37. Hi guys, The cooking time on the site is for a 1.5k joint, the one Jamie cooked was much larger so needed a longer cooking time. I have bought one and am aiming to cook it for 2-2.5 hours, that should be fine! It's great that you're all going for this, I've been buying British pork and bacon for this very reason for years now and it's great that Jamie has highlighted it at last! Same goes for free range chicken as well although it was much harder for me to buy my chicken for a few months last year after it was highlighted, but totally worth it for the outcome! Good luck!!
    Posted by Carrie Sp on 01/02/2009 15:38:32
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  38. Hi For every1 who is confused about the cooking times for the pork shoulder the cooking time depends on how much the shoulder weighs the one that jamie used on the show looked a lot bigger than 1.5kg which is the one in this recipe if u read the comment that maximama put: COOKING TIME: 30 mins per 500g plus 30 mins (ie. 1.5kg joint = 3x30 30 = 2 hours) So barry the recipe isnt wrong
    Posted by Joe on 01/02/2009 15:06:05
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  39. Yes like everybody else, I wanted the 7 hour slow cooking recipe for the pork shoulder. Let's hope it appears on the website. A very interesting and informative programme, I like to buy British but the labelling is very misleading.
    Posted by Julie Jones on 01/02/2009 15:03:11
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  40. I would like to take this opportunity to both congratulate as well as criticise Jamie Oliver> Firstly I have just cooked the "pork of the bone" receipe, simply because I could not get a piece of pork on the bone all the butchers were sold out!!!!!!!!. Anyway the receipe was a toddle even or me and considering this ws the first time I have attempted sunday dinner. The complaint is that it was that good I've been volunteered by the wife and kids to cook every week, so thanks Jamie. P.S: I think all your shows are great particularly the last one and it disappoints me that we do not support are own farmers, and effectively work goes out of the country particularly in times like these. The government should feel deeply embarrasshed but I bet they don't!!!!!!!!!!!!!!!!
    Posted by Steve on 01/02/2009 15:02:36
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  41. Hi guys, The cooking time on the site is for a 1.5k joint, the one Jamie cooked was much larger so needed a longer cooking time. I have bought one and am aiming to cook it for 2-2.5 hours, that should be fine! It's great that you're all going for this, I've been buying British pork and bacon for this very reason for years now and it's great that Jamie has highlighted it at last! Same goes for free range chicken as well although it was much harder for me to buy my chicken for a few months last year after it was highlighted, but totally worth it for the outcome! Good luck!!
    Posted by carriesp on 01/02/2009 14:55:19
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  42. Thanks for this show Jamie - did not realise our pig farmers had it so bad, yet the welfare of their stock is far superior to that of abroad. Will definitely be looking out for British Pork on the labels from now on!!! Still upset about the castration business though - the public would be up in arms about it if it was carried out on puppies and kittens, yet these animals feel the same pain! Hope EU can pass some laws on this in the near future!!
    Posted by Lorraine Aitchison on 01/02/2009 13:46:19
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  43. enjoyed the programme last night will try the pork shoulder recipe this week but your tv programme said 6,7hours but your online recipe is 2hours whith is it
    Posted by peter on 01/02/2009 13:25:55
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  44. I agree most wholeheartedly with Barry. Having bought my pork, I was looking forward to putting it in the oven for 5 - 6 hours and having the afternoon off! I will check again in an hour or two to see if I can cook this recipe today!
    Posted by Diane Burger on 01/02/2009 12:44:00
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  45. after seeing the way pigs are kept for cheap pork i went straight out to my local farm and bought all my pork from him, today i am cooking Glouster Old Spot shoulder of pork,will let you what I think later lizi, thank you for educating us,Jamie and Hugh
    Posted by E.Ward on 01/02/2009 12:13:53
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  46. Whilst the programme was interesting and informative I didn't think the 'PIG BROTHER' part was necessary I'm sure all understood the point without that. Also, having printed the recipes, I agree with many others that they don't reflect that shown on the programme - cooking time / weight of joint unclear. I didn't want to print all the comments either, just the recipe! Regarding the slaughtering process, has it been proven that the pig feels little or nothing? Or are we mislead to salve our conscience? I don't suppose anything much will come of it but I intend raising the matter with my MP.
    Posted by RoyC on 01/02/2009 12:00:58
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  47. Hi You have me and my butcher in a mix the picturs is nothing like the joint cooked on the show and the recipe is also wrong,show the joint Jamie had in his hand not half a picture that was not taken from the show. Why is it taking so long to sort this out.you got half the country talking and wanting to do somthing but you are sending out the wrong infomation.Come on finish what you started this will take a few minuites to sort out get some one into the site and sort it out.
    Posted by barry hopwood on 01/02/2009 10:50:44
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  48. Lots of people commenting on the cooking time for the shoulder. Jamie said 6 hours but on the recipe here it says 2hours. Doesnt seem to be anybody monitoring the site to answer questions so will go with the six hours on 160 this sounds about right for this type of joint. think 2hours will still be pretty tough!! will report back tomorrow!!!
    Posted by boozybid on 01/02/2009 10:34:25
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  49. Hiya Jamie, I have signed the pledge and i made my parents buy pork shoulder for our sunday dinner today... i'm going to use your recipe so hope they like it! we've got pork belly to try later on in the week... Think its a brilliant thing you are doing and we're fully behind you! - we got the pork from Morrisons and they have a full section dedicated to the cheaper cuts of meat and it was very busy... looks like they are sticking to their word!!
    Posted by Rebecca on 01/02/2009 10:28:05
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  50. Well done Jamie. Great show on Thursday night. Got very upset about the slaughtering process but understand its best way to kill the pig, my 13 year old daughter was watching with me and also got very upset "Im not eating pork ever again" she announced but yesterday ate some sausages and didnt think twice about it!!! Going to cook the Pork Shoulder recipe today and see how it goes down with the family. Top Man Jamie
    Posted by Jacquie Voyle on 01/02/2009 09:05:38
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  51. I get so bored of comments such as Ray's - moaning about the costs of paying for free range. It is only a couple of punds more, OK sometimes it is slightly more than that but you do get more meat of a decent free range chicken than a cheap one! It's these attitudes which keep the costs of the free range up - if everyone changed there ways and the demands for free range increased then eventually the prices will come down. A small price to pay for the welfare of these animals which provide us with food.How about sacrificing a pint or something else. Well done Jamie and all the other's for drawing our attention the these things. x
    Posted by sarah on 01/02/2009 09:03:20
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  52. Hi loved the programme keep up the good work someone has to ask the questions. like everyone else I am looking forward to my roast shoulder please please how long do i cook for 2 hours or 7 hours confused!
    Posted by Angela Argyle on 01/02/2009 08:57:41
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  53. Please do a follow up - to prove it wasn't all just hype on the part of the big supermarket chains and politicians!
    Posted by P Taylor on 01/02/2009 08:33:55
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  54. best dinner ever
    Posted by JN,JJ,LB on 31/01/2009 21:47:43
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  55. This programme was fantastic. Well done Jamie I think you're great. Your recipes are great, and so are your projects....(School Dinners, 15, Ministry of Food, and this Bacon one). You are just spot on with everything. By the way, I tried your leftover turkey and leek pie over Christmas. Wow what a recipe!! I wonder what Great Britain will be eating for Sunday lunch this Sunday? Roast pork shoulder by any chance? I will be. I got my free range British pork shoulder from Sainsburys today, was quite pleased they had it as I thought they wouldn't.
    Posted by Emma on 31/01/2009 19:44:07
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  56. well done jamie, i wasnt aware how pigs were treated like tha, been to morrisons bout a british should for sunday lunch, wont be buying danish bacon ever again
    Posted by rose on 31/01/2009 17:34:15
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  57. hi jamie i thing you are great i am trying a british shoulder of pork this sunday as yours looked very nice fingers x hopping 4 mine to taste and look like yours
    Posted by anita-fell on 31/01/2009 17:06:51
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  58. COOKING TIME: 30 mins per 500g plus 30 mins (ie. 1.5kg joint = 3x30 + 30 = 2 hours)
    Posted by maximama on 31/01/2009 14:23:16
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  59. just been to sommerfield glouster rd bristol no pork shoulder so I went to a propper butchers up the road and paid 10 pounds for .the same size danish joint was 5 pounds from tescoes so thats three supermarkets no pork shoulder and british pork shoulder from a propper butchers is simply not cheep so its the same old story as the chickens they arnt just a couple of pounds more for free range and I have tried the taste test and there is no difference except price british costs more thats if youi can find it so its more than likely we will be waveing goodbye to the british pork farmer.
    Posted by RAY on 31/01/2009 14:19:19
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  60. On your pork programme this week you cook the bone in version for 6-7 hours, what temperature and how long to get the same effect do I cook a 4 1/2 pound rolled boneless shoulder? Many Thanks Anit Ward
    Posted by Anita Ward on 31/01/2009 13:50:21
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  61. great show jamie, i am going to cook the shoulder of pork for sunday lunch. but i need to ask you wether it needs to be cooked for 2 hours or 6-7 hours.
    Posted by rhys cumberworth on 31/01/2009 11:48:43
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  62. looked at the recipes and cooking time ,so is it one hour or two for the shoulder of pork? as it seem s to say one hour.
    Posted by RAY on 31/01/2009 11:47:25
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  63. Hi to Jamie Loved your show, trying the recipe tonight, yes there is a lot we can do for British Pork farming, Welsh Sheep farming, almost anything BRITISH NEEDS A BIG BOOST MORE NOW THAN EVER, WE NEED PEOPLE OF GREAT INFLUENCE to push, push, push for us or we will be in a terrible state in years to come. I see that you have aimed this at our population, years ago the Queen used to visit many nations to assist in promoting the UK, I dont see that any more, may be there is a place for a team of people like you with a fire in their bellies to promote the Great things of Great Britain before its too late. Not sure if Jamie will see this, but well done, keep it up. May God bless you and the work of your hands Charles Greenwood
    Posted by Charles Greenwood on 31/01/2009 09:45:26
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  64. another gr8 show J it looks like the country is going shoulder mad,guess wot my husbands cooking 4 sunday lunch can't wait.since watching ur chicken show we now have 5 chickens a cockrell n 2 ducks and r enjoying our own free range eggs every day.we are incubating sum this yr so will hav our own F R chicken 2 eat as well.we will endeavour to buy british meat fruit and veg from now on.once agen well done can't wait 4 next show. xxx
    Posted by angela on 31/01/2009 09:43:14
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  65. Fantastic programme, but like most other people i am confused about the cooking time for the shoulder of pork, we have been out and bought ours ready for sunday should we cook it for 2 hours or 7 as the programme suggested.
    Posted by tracey mooring on 31/01/2009 08:45:13
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  66. Excellent programme, will also try the shoulder recipe. Very informative and we should buy British and support our own farmers. I do like Jamie's programmes like this as it makes people answer questions we all want the answers to - it puts people on the spot. also, for anyone who wants to watch it again or who missed it, I see it is repeated on Saturday 31 Jan at 11.15pm, where some of us can get another look at his shoulder recipe and see how big it actually was for the amount of time he said it would take to cook - we all wanted to have some really!!
    Posted by Denise on 30/01/2009 22:02:24
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  67. Ifound my British shoulder of pork in sainsbury's where there was plenty of preisely labelled pork to choose from.Looking forward to shoulder roast this Sunday particularly with snow threatened! Thanks Jamie,Sue
    Posted by Sue on 30/01/2009 21:50:04
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  68. After getting mildly excited about pork during 'Jamie saves our bacon' yesterday, and after making all sorts of promises about buying ethically, I arrived home from work this evening to a shoulder of 'Butcher bought' British pork! Prepared to the letter of this recipe by my gorgeous Girlfriend. It tasted unbeleivable, and Jamie is right, a very moist joint. (Loads of leftovers for pork and apple sauce sandwiches over the weekend) Also - Best crackling ever!! As i let my dinner go down, i really felt like i'd done my duty for our country. BUY BRITISH PORK - DO YOUR BIT!!!!
    Posted by spicy uk on 30/01/2009 21:42:12
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  69. Thank you for explaining the differences in the 4 UK systems. I've bought M&S outdoor bred and didn't understand the difference between that and free range. My usual shopping comes from Sainsbury and although I find it easy to buy organic/free range chicken from them, I can't find organic/free range bacon there, but at least I know if I buy British the pigs won't have been through those awful sow crates. Buying British doesn't just support our own guys, it also cuts down on transport and pollution and so protects the environment too.
    Posted by Jo on 30/01/2009 21:41:07
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  70. fantastic programme just moved back to norfolk from london to get back to basics thanks for making me aware of the labeling.love what you are doing and what you stand for keep up the good work .cant wait to email you as sir jamie oliver you deserve it dont give up .
    Posted by Donna Tray on 30/01/2009 21:23:43
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  71. I bought my Pork Shoulder (British) from Sainsburys and i am confused because Jamie said last night that it would take 6 - 7 hours cooking time but on the website it says only 2 hours? Please tell me which one is right, i don't want to ruin my sons Sunday roast!
    Posted by Brad Edwards Harvey on 30/01/2009 21:11:31
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  72. Hey! Great show last night Jamie! Since the chicken show I have only bought free range chicken and eggs and try to only buy products using them too. I also made an attempt to buy the best pork/beef/lamb I can and assumed it was British from what was on the packaging. After last night I now realise that probably wasn't the case and will now be making sure I buy only British meat. Went to Tesco's this afternoon, bought a shoulder of pork, it is cooking away as per your instructions right now and I must say if it tastes anywhere near as good as it smells I'll be pleased! For others wondering, the times on this recipe seem spot on, I'm assuming his times on the show were for a much larger piece though I'm sure if you had it on a really low heat you could cook it for longer if you wanted. While in Tesco there were a few people picking up Pork Shoulders, I was kinda proud :D Looking forward to eating my dinner now, nearly ready!
    Posted by JoJo on 30/01/2009 18:39:23
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  73. Thought Jamie Oliver's programme last night 'Jamie Saves our Bacon' was excellent. Thought provoking and informative. We dread to think just how much pork we have consumed raised in a manner unknown to us. The labelling in the past has been scandalous and misrepresentative. However, today we searched our local Tesco shelves (in Ryde on the Isle of Wight) and were easily able to buy bacon and sausages with the correct labelling AND a whole section of Market Value Fresh British Pork with reference to Jamie's programme. Shoulder joints, hock joints, belly of pork. A really good selection. Well done Jamie for bringing the information to us. We are looking forward to our roasted shoulder of pork on Sunday.
    Posted by Totlandbaycook on 30/01/2009 18:02:29
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  74. Great programme! So, I bought my British pork shoulder, bone out, for Sunday Lunch, do I cook it for 2 hours as website or 7 hours as suggested by Jamie on the programme? Please let me know the answer.
    Posted by Sam Govey on 30/01/2009 17:48:08
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  75. What a fantastic programme. A real eye-opener and I will certainly only buy British Pork from now on.In fact I'll only buy British pork, beef, lamb AND chicken from now on. Our farmer need all of us to support and help them. As for confusing labels, I went into Morrisons today and a woman was giving out samples of Wiltshire bacon. When I asked if it was British she looked at me as if was stupid and said 'it's from Wiltshire', so I explained about the programme. As it happens the bacon was indeed British but it's a bit worrying that she was promoting something without having full product knowledge!!As I walked away I heard another woman ask 'is it British' which made me laugh. Well done Jamie for raising our awareness.
    Posted by Cath on 30/01/2009 17:14:19
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  76. Thanks for raising our awareness to the plight of our local farmers and the welfare of pigs. I'm prepared to pay that little extra for local produce and now know what to look for in the packaging. I'm also excited about cooking cut of meat that I haven't tried before cause I just didn't know how to, Thanks Jamie
    Posted by Katie on 30/01/2009 17:05:46
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  77. Hi Jamie Just a quick querry about the cooking time for roast shoulder joint on last nights show it was six hours but on the recipe online it has two hours. Any advice would help this inexperianced cook but I am willing to try.
    Posted by angie on 30/01/2009 16:49:38
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  78. i loved your program last night & found myself looking for the british symbol on not only my pork joint in our local co-op, but also to see where the rest of my fruit & veg were from!
    Posted by sandi hurren on 30/01/2009 16:11:18
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  79. RE: LEFTOVERS This would make brilliant BBQ Pork sandwiches (similar to what they eat in the USA) Just mix the leftover pork in barbeque sauce and put in a burger bun or even on top of a jacket potato. Works well with the pork hot or cold.
    Posted by ashbart on 30/01/2009 15:52:52
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  80. Thanks Jamie for highlighting the plight of the pig farmer .I refeuse to use Danish bacon in our house ever since I read about the conditions that the pigs are kept in but sometimes it can be so confusing at least the Co - op stock good English bacon but I am afriad the greatest comes from our local Butcher you pay a bit more but for the taste it is the best .Their pork is of the same great standard and you cannot beat their crackling.So support the British pig farmer and your local butcher and that way British bacon will always be the best
    Posted by Vicky on 30/01/2009 15:18:31
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  81. Hi Jamie, as a manager on one of Norfolk Free Range Ltd's farms, I'd like to say full marks on a very well presented programme, we as pigmen & Ladies! love our pigs, all our pigs have freedom to do what comes naturaly, it's a shame sometimes that the general public don't always see the care we all put into looking after our pigs, but with programmes such as yours it is a big help, thanks
    Posted by Paul Knock on 30/01/2009 15:14:44
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  82. Im luvvin ur programmes JO You have changed the way I shop (I only buy British!) I now read the labels properly Keep up the good work X
    Posted by Amanda on 30/01/2009 14:47:02
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  83. Thought this recipe took longer to cook than 2 hours. Does this mean with the bone still in. Advise please. Loved the programme. Well done Jamie and his helper from Pass It On series.
    Posted by Gillia on 30/01/2009 14:33:07
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  84. have just watched the programme having recorded it. On the prog Jamie says cook at top temp for 20-30 mins and then turn it down to 170 deg c and leave it for up to six hours - I'm going to try it and report back!!
    Posted by Rach on 30/01/2009 14:13:51
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  85. Re the timing,it depends on the weight of the piece of meat doesn't it! Mr O, fab programme, bring on the shoulder
    Posted by Mary Anne on 30/01/2009 13:44:07
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  86. Wonderful recipe - please can we have some ideas for leftovers - I've got a rolled shoulder from Tescos that will feed 8, but there's 4 of us!
    Posted by Jo on 30/01/2009 13:35:29
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  87. In answer to the timing for cooking pork shoulder. What you have to consider is that the piece Jamie cooked was probably for about 30 people. For the average family of about 4 the time he has given would be correct. I have just bought a piece myself which weighs 1.25kg so the 2 hours is about right. So you can work it out from there. Hope this helps.
    Posted by Linda Lomas on 30/01/2009 13:28:46
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  88. As per others: On the programme you stated cooking the shoulder for 6-7 hours, but online recipe says 2 hours...? Great program!
    Posted by John on 30/01/2009 13:12:16
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  89. You are a genius broadcaster and I am so glad someone has taken on the role of supporting the British Farmer as they are hopeless at doing so themselves! Great programme and great recipes.
    Posted by Tessa Latham on 30/01/2009 12:33:07
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  90. Wow, what a fantastic programme, so much information that seems to have been kept under wraps from consumers. Lets hope that if consumers stand together and show with our spending what we want maybe we can make a difference. Been and bought my pork shoulder for dinner tonight and will certainly spend more time checking the labels on the products I buy from now on. I think we have all been misled with regards to the labeling and this is something that we need to push to get sorted. Lets hope that it really makes a difference. Keep up the good work Jamie and don't back down.
    Posted by Rachel Hallam on 30/01/2009 11:47:58
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  91. I loved last nights program, although i did feel for the little piglets. i am a little confused about the shoulder roast i would like to cook this slowly as explained last night but can not rem what temp's etc it says 2hours on here but i really want to slow cook this. Please can some one help???
    Posted by Anna Finch on 30/01/2009 11:45:22
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  92. I am also confused about the difference in times on this recipe. I was hoping to leave in all day for 6 hours! So confused... hope someone clarifies!
    Posted by ashbart on 30/01/2009 11:32:45
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  93. Just been to Sainsburys and they have a huge choice of the cuts of pork Jamie was promoting last night (eg. Shoulder joints), I thought they would difficult to get hold of. With regards to the cooking time people have mentioned, I think Jamie cooked a really big joint on the show, which would have taken much longer to cook and I think he cooked it on lower temp, but I'm not sure.
    Posted by seo on 30/01/2009 11:21:08
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  94. surely this recipe is incorrect - total cooking time cannot be 1hour - meat will still be raw and as pork will be a severe danger to health.
    Posted by steve bromhead on 30/01/2009 11:15:01
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  95. Congrats on the show-very thought-provoking and enlightening. Have already bought a shoulder of pork, but please clarify about the cooking times, as we want to enjoy it this w/end! Keep up the good work, Jamie! Diana
    Posted by Diana on 30/01/2009 11:09:43
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  96. I watched this program last night and i didnt realise that the british pig farmers have had so many problems. I was disgusted how the EU keep there pigs and this all Pigs which are going to Slaughter should have the best life they can have becuase they do have feelings aswell and i also think that all inside pigs should have straw so that they can use their natural instincts and behaviour. From now on i will be buying British Pork esspecially bacon, and look carfully at the Labels and some are very craftey, and should be making it clear where the Pork has come from.
    Posted by Gemma Punter on 30/01/2009 10:45:46
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  97. well done mr O. i'm off out to buy free range britsh pork shoulder. thankyou for a really imformative program last night. I only wish I knew about those cruel breeding methods years ago.
    Posted by pete perfik on 30/01/2009 10:08:24
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  98. How long should i cook shoulder of pork, 6-7 hours or 2 hours? confused!!
    Posted by Becky on 30/01/2009 09:21:14
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  99. on the programme Thursday night Jamie stated that you should cook the shoulder for 6 house after returning to over but in this recipy it states 1 hour both cant be correct
    Posted by geoff smithard on 30/01/2009 08:49:28
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  100. as im a veggi i dont eat any meet i think its sick what thay do to those poor piglets my dad is a butcher so i where the meet comes from and all the other bits of info thats so confusing on packaging and i only by the meet for the family from my dad
    Posted by tina warner on 30/01/2009 08:15:49
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  101. Wonderful programme. I buy my pork from our local farm along with beef and chicken, and know these animals have had a good life. We sll must stand united and buy British wherever possible. Keep up the good work you are an inspiration to us all.
    Posted by Sandra Opacic on 30/01/2009 07:47:33
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  102. Well done Jamie for having the guts to speak out on behalf of the British pig farmers, i am one of the many that do not trust packaging and have stopped buying pork and bacon because of the water contents, some of the bacon just turns white and boils in the water that runs out (horrible) i was very interested in the cooked shoulder and neck and will be buying some of that, i have never bought belly pork in my life as i always thought it was to fatty, but was impressed with what you showed and have down loaded the recipes for all the shoulder cuts, Well done to you for flying the British flag, and i admire you. i just hope more people take note then we all can do our bit. Val a well wisher
    Posted by valerie on 30/01/2009 00:10:38
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  103. On the programme you stated cooking the shoulder for 6-7 hours, but online recipe says 2 hours...?
    Posted by orange medic on 30/01/2009 00:08:35
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  104. Thank you Jamie. I am so greatful for your strenth and courage to take on such a task. I haven't bought pork for a very long time because i felt i just couldn't trust what they but in to it. now thanks to you i will be bying that pork shoulder and trying your recipe. i love what you and Hue did for the chickens, i only bye free rang now, both chickens and eggs. and it will be the same when i bye any meet. i would rather eat less meet and eat local free rang from my own enviorment. Keep it up Jamie we could do with more people like you.Ishall be telling all my friends about your show. Youre most greatful Eve Andrews
    Posted by Eve Andrews on 29/01/2009 23:21:30
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  105. Enjoyed your programme. I am very pro pig and we need more programmes of this type. Could you now promote ways of producing more of the type of made-up pork products such as we see in France. I am always disappointed in supermarkets when I see up to a dozen varieties of ham, but very little else. Pork brawn can be made with the cheapest part of a pig, and there are numerous pates and sausages suitable for starters but no-one in England seems to have the desire or imagination to produce this type of thing. Why not?
    Posted by Doreen Handlon on 29/01/2009 23:04:40
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  106. Wow!! A superb piece of television. I will never buy Danish bacon again. It is a disgrace that we were not able to see how they actually produce some of their pork meat. Lets see if the supermarkets actually do start promoting British, humanely farmed pork. I am sure the British Public will make sure that things will change.
    Posted by Colin Kidner on 29/01/2009 22:49:53
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  107. i think tonight's programme was fantastic. I am so glad that Jamie is behind this issue. I shop at Sainsbury's amd M&S and always buy free range, outdoor bred or organic. It's hard enough coping with the brutality of being a meat eater, but making the right decisions eases the guilt. I don't eat a lot of meat-mainly when I have the time to cook from scratch on a weekend. For me as it should be for everyone, it is about quality not quantity. Hopefully, just like the chicken issue the whole thing will turn around and people will wake up to a new approach to the way living food is produced. Please pass my praise to Jamie-the guy's a god send. Love ya !!
    Posted by caroline dickson on 29/01/2009 22:40:58
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  108. never bought the shoulder before but i will be buying it this weekend always buy free range goods as i am an animal lover loved the tv program and keep up the good work jamie and a big thankyou to joanna lumley also
    Posted by b curran on 29/01/2009 22:26:27
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  109. My husband does not like olive oil, can I replace it with veg or sunflower oil when cooking roast pork.
    Posted by Babs76 on 29/01/2009 22:19:01
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  110. great receipe and we need to promote british food
    Posted by olikitch on 29/01/2009 22:18:23
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