Free Range English Pork Shoulder: British pork is a national treasure and is ideal for slow-roasting, as the fat content keeps the meat moist. Roast low and slow until the meat is tender, falling off the bone  and is meltingly soft. Serve with root vegetables and with the crackling of course – no need to carve this joint! As the name suggests the cut is taken from the shoulder and is a muscular joint, with a pinkish-red colour and a little marbling this will provide the best results. Choose a pork shoulder with the skin on, as this is what bubbles up to make that perfect crispy crackling. A top choice for barbecued pulled pork and is one of the nicest Sunday dinners!