Packington Free Range Pork Boneless Roasting Joint Mini
Rating, 3.5 out of 5 from 179 reviews.Product attributes
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Product Information
Great Taste 3-star Award 2025
All the rich flavour of a traditional pork shoulder in a smaller, more manageable cut. Perfect for slow roasting or braising, it delivers tender, pull-apart meat with minimal effort – ideal for smaller households or a relaxed weekend meal.
Packington Pork – B Corp Certified, Ethical Family Business
Packington pigs are reared to the highest welfare standards and have been widely recognised by butchers and the RSPCA Freedom Foods as the best you can get.
All our pigs are born outdoors at Packington. Our sows live their whole lives outside with plenty of space to roam, wallow and be sociable. Once weaned, piglets move into large outdoor paddocks with well-bedded, cosy tents, while still being able to run around freely. A happy pig is a healthy pig!
At twelve weeks, piglets are moved into large, naturally lit sheds with outdoor access. Low group numbers, deep straw beds, and careful attention from our farmers ensure welfare remains paramount.
Our pigs develop and mature slowly to produce the delicious, tender meat you expect from Packington. It may take longer and cost a little more, but the results are worth it, and our customers agree.
All our pork is prepared, hand-cut and packed by Jon Thorner’s, a Q Guild Master Butcher. With full provenance, high welfare standards, and a commitment to environmental responsibility, you can feel good about every bite.
We know you'll enjoy it.
Rob Mercer
Features
Country of origin
Nutritional data
| Typical Values | per 100g |
|---|---|
| Energy | 910kj |
| Energy | 220kcal |
| Protein | 18g |
| Carbohydrate | 0g |
| of which sugars | 0g |
| Total Sugar | 0g |
| Fat | 16.2g |
| of which saturates | 5.2g |
| of which mono-unsaturates | 6.2g |
| of which polyunsaturates | 3g |
| Fibre | 0g |
| Sodium | 0.1g |
Storage
Keep refrigerated below 4 degrees.
Once opened, consume within 2 days.
Cool leftovers to room temperature, refrigerate within 2 hours. Consume within 2 days.
Suitable for freezing on day of purchase. Use within 1 month. Defrost fully before use, do not refreeze once defrosted.
Preparation and Usage
Discover the epitome of pork perfection with our exquisite shoulder of pork. Bursting with flavour and tenderness, this culinary gem is a must-have for your next feast. Whether slow-roasted for a mouthwatering melt-in-your-mouth experience or prepared with your favourite seasonings, our premium shoulder of pork promises to be the centerpiece of a memorable meal.
Oven cook - From Chilled.
Remove from fridge 30 minutes before cooking ensuring all packaging removed.
Preheat oven: 200°C / Fan 180°C / Gas Mark 5.
Place the joint in a roasting tin, rub the skin with a small handful of salt or brush with oil for 30 minutes per 500g plus an additional 30 minutes.
Ensure the joint is cooked, test and see the juices run clear.
Allow to rest for 20-30 minutes.
Cooking guidelines
Package type
Other Information
Mini Boneless Pork Shoulder Joint
Storage:
Keep refrigerated below 5°C. Once opened consume within 3 days. Cool leftovers to room temperature, refrigerate within 2 hours. Consume within 2 days.
Suitable for freezing on day of purchase. Use within 1 month. Defrost fully before use, do not refreeze once defrosted.
Origin:
Proudly reared in the UK
Dietary Information
No Added Salt
No Added Sugar
Suitable for Coeliacs
Free From Additives
Brand
Brand details
At Packington Free Range we're B-Corp Certified and firmly believe that what is good for the animals and the land will naturally be good for us and better for our customers. This is the philosophy of our great grandfather before us and we believe passionately in provenance, sustainable and ethical farming which fuels our drive to create an environmentally sound and welfare orientated farm.
Our farms are in various environmental schemes, and we believe in farming in a way that increases regeneration and biodiversity, all having a positive impact on the land and on the animals. Regular surveys on our farms show that the number of different birds and wildlife species increases year on year. We have installed solar panels and use bio-mass boilers to help further reduce our carbon footprint. All of this allows us to continue to farm the land here, in Staffordshire, for generations to come.
It's this simple philosophy that enables us to produce the most succulent, richly flavoured meat that we know you'll enjoy.
Rob and Alec Mercer.
For more information, visit www.packingtonfreerange.co.uk
Manufacturer
Blakenhall Park,
Bar Lane,
Barton Under Needwood,
Staffordshire,
DE13 8AJ.
Return to Address
Have a query or issue, or simply want to tell us how much you enjoyed your Packington produce? Simply drop us a message: feedme@packingtonfreerange.co.uk.
Blakenhall Park, Bar Lane, Barton-under-Needwood, Staffordshire, DE13 8AJ
Recipes
Cola glazed Packington pulled pork, chilli corn & watercress
1 x Pork boneless mini shoulder joint 800g
200ml Cola
200ml Tomato ketchup
50g Soft brown sugar
5g Smoked paprika
100g onion
2 x Corn on the cob
1 x Red chilli
10g Coriander
10ml Olive oil
50g Watercress
1. In a large bowl whisk together the cola, ketchup, sugar and smoked paprika.
2. Smoother the Packington Pork shoulder joint in half of the cola marinade and leave in a fridge to marinate for at least 12 hours.
3. Peel and cut the onion into large pieces and place into a roasting tray, place the marinated Packington Pork shoulder joint on top. Pour a pint of water into the bottom of the tray.
4. Place the Packington Pork shoulder joint into an oven that has been pre heated to 160oc and cook for 3 hours or until the meat is soft enough to be pulled using a fork.
5. Top and tail the red chilli, cut in half length ways and using a sharp knife remove the seeds, and then roughly chop until fine, place into a mixing bowl.
6. Roughly chop the coriander leaves and add to the bowl with the chilli and then add the olive oil. Mix well together.
7. Cut the corns in half and add to the mixing bowl, mix well and leave to marinate for at least 1 hour.
8. Either cook the corn in a hot oven or on a griddle pan, turning continuously until the corn is golden and the kernels soft.
9. Remove the Packington Pork shoulder from the oven. Carefully remove any fat from the shoulder and then using 2 forks pull the meat so that it is shredded and the cooked onion is incorporated, mix in half of the remaining cola glaze.
10. To serve place the pulled Packington Pork onto a plate, place the corn to the side, with the remaining cola glaze in a dip pot and garnished with the watercress.