Brilliant deal, £3.50/kg at Tesco
Don't forget its week one of the Christmas saver thing so spend over £50 for the extra 1500 points do 5 of 6 weeks for bonus 15,000 points too.

I usually cut the fat off in one piece, stick the meat in the slow cooker with your other ingredients like cider or apples herbs spices etc. Then rub the fat down with a towel, score it well then salt it heavily and get the salt into all your cuts then wrap back up in the towel and leave on the side before then roasting it. Makes superb extra crispy crackling. I often also give it a blast with a hair dryer before cooking it too, drives even more moisture out of it.

Sadly, 'pulled pork' these days has more to do with David Cameron than it does gastronomy. I'm assuming that pork shoulder should be relatively Cameron-free, though. :confused:

Wow, great price. No doubt all the trend followers will be making it into "pulled pork" (ugh).

thanks had pork from Morrison's Sunday it was nice.

Sadly, 'pulled pork' these days has more to do with David Cameron than it does gastronomy. I'm assuming that pork shoulder should be relatively Cameron-free, though. :confused:

pulled = shredded. Why is that so appetising? I can't see how it becomes cheap because it's pulled.

There is a difference between pulled pork and pulling a dead pig.

Pulled pork=more Americanism from across the pond. :stuck_out_tongue:
I just slow roast it till the fat has melted, the meat is tender and the crackling is crispy.

Brilliant deal, £3.50/kg at Tesco
Don't forget its week one of the Christmas saver thing so spend over £50 for the extra 1500 points do 5 of 6 weeks for bonus 15,000 points too.

I usually cut the fat off in one piece, stick the meat in the slow cooker with your other ingredients like cider or apples herbs spices etc. Then rub the fat down with a towel, score it well then salt it heavily and get the salt into all your cuts then wrap back up in the towel and leave on the side before then roasting it. Makes superb extra crispy crackling. I often also give it a blast with a hair dryer before cooking it too, drives even more moisture out of it.

£300 you'd otherwise spend on shopping anyway. Don't forget stack this by buying gift cards for every £10 you get 1p per litre fuel discount. I top up the shop to over £50 by buying Amazon vouchers then picking up Christmas gifts on there that way I'm not spending £300 on shopping in store just to get the bonus points.

At the end of the day you've got to eat AND the point is if you shop in there which as this is a deal in Morrison you are that's its worth remembering otherwise you're wasting it.

Family of 4 £50 a week on food shopping doesn't go very far anyway does it.

Anyway just trying to be helpful for people who do shop there but might forget about the fuel saver and this offer!!

Its kind of the point on this site, extracting the best deals combine the pork at this price which is nearly half the price at Tesco, the bonus 1500 points this week & the fuel saver and its a pretty good offer all in all.

6 packs of Seabrook crisps are 50p all flavours
All Pringles £1 too.

Very good offers in Morrison this week :smile:

I love pulled pork....I do mine 2hrs long cook in the pressure cooker...
in a BBQ type sauce and just half cup water....................................Ferkin delish :wink:

Pulled = Shredded. Yes well done... Not sure what your point was there.
Why is it so appetising? - Well cooked low and slow for many hours produce an excellent taste with some home made BBQ sauce. If you have not had it before then you should try.
The cheap comment is simple. If you want Roast pork, a loin would be much better but more expensive. This is a cheaper cut of meat but if cooked for a long time and infused with flavour it becomes a great meal. If this idea is lost on you feel free to look elsewhere.

Both are nice - I roast this and get nice crispy crackling by using boiling water on it, drying the skin with salt, patting with kitchen towel, resalting, then vinegar/lemon juice to soften it the skin - leave it overnight/four hours.

Stick it in hot oven for 15mins, then turn it down to 160 C, for 1hr - 1h30min then turn it up to 180-200 again to crisp up the crackling. You need to open up the oven and soak up the oil off the skin every now and again to stop it going soggy.

When its hollow all over, you know its going to be crispy all over!

Then again - you can do pulled pork - which I find is only as nice as the BBQ sauce you have with it!!

Why are people arguing over pulled pork?

Thanks OP, just got the butcher in store to cut me a few joints. Had some roasted yesterday & it was fab.

Cheers Madcow

All this discussion about having your meat pulled or not sounds like a 'double entendre' from a Carry on film !
If you have access to a mincer (not a pun) then you can make lovely meatballs flavoured with fennel seeds and cook them in a tomato sauce to serve with pasta. I normally buy this pork and turn it into fresh sausages for breakfast, just add bread crumbs and water, then spice with salt, pepper, nutmeg, mace, ginger, or whatever takes your fancy. Most 'decent' sausage start around £5.00 a kilo, so a good saving can be made with very little effort.

Better with wild boar. Hunt it yourself in Berlin or South West France!

Or Italy. We should bring back hunting in this country - so much healthier than mass factory farming

As UnclePotter #7 said, it's more American termishmology. Presumably they have it shredded so that they can consume more with less effort. Doubtless it'll be called deconstructed next - anything other than what it actually is - shredded. On appetising, even Jamie Oliver, that great discoverer of what everybody knows anyway, acknowledged that pork shoulder is the best value/best tasting part of a pig, so there's little need to add much if anything, or cook "low and slow" to extract maximum flavour. Percy will be just as tender, juicy and tasty with a short sharp roast, the interstitial tissue/fat breakdown will see to that. Comparing loin to shoulder is like comparing turkey breast to thigh. Loin/breast is more expensive but shoulder/thigh has more flavour. So I'll continue to roast, casserole or stir fry my pork shoulder.

if you want this with sage and onion stuffing this is £2.27 kilo.

it is not that bad lol.