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The pork shoulders are frozen and have never been defrosted to guarantee the highest quality and freshness. Each pork shoulder is closely trimmed and comes boneless and skinless - ready for roasting. We recommend using a string to tie the roast to keep it in a round shape. You can use any string as long as it is 100% cotton. See the cooking instructions below.
Borrowdale's free-range pork has taken on the superior flavor and tenderness of pork from a bygone era. Free of growth hormones, antibiotics, or any nasties. Borrowdale pork has a superior flavor and all-natural tenderness and how pork should taste. The pork has won the best pork award in Australia's "Steak Your Claim" in 2018. Let your family rediscover the real taste of pork today. Read more about Borrowdale below.
✔ The longest-standing RSPCA Approved piggery in Australia and the only approved pig farm in Queensland, producing humanely farmed pork.
✔ Borrowdale is part of the APIQ quality assurance program which sets the standards for responsible farming with care for animals.
✔ The pigs live outdoors where they can truffle and play.
✔ Sows raise their piglets in individual straw-filled huts and have room to roam, can wallow in mud, and socialize with each other. Absolutely no gestation crates.
✔ Pigs are fed a natural, nutritiously balanced diet free of chemical residues. All feed is free of GMOs.
✔ Borrowdale is a certified 100% carbon neutral business.
✔ No antibiotics or growth hormones - ever.
|Weight||Available sizes: 1.8kg (3.9lbs), 2.5kg (5.5lbs).|
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 36h
In ice-water: Not recommended
|Cooking Method||Oven, Smoking|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 4 days.
|Also known as||Boston butt, pulled pork, pork roast, pork collar|
|Country of Origin||Australia|
|Importer||Horizon Farms, Inc.|
|Pork Breed||Berkshire Mixed Breed|
|Region||Goondiwindi in Queensland, Australia|
|Breeding||All-time free-range pasture/mud raised|
|Raised By||Mark and Charisse Ladner|
|Farming Experience||Since 1999|
|Feeding||Natural feed only. Corn, barley, wheat, soybean meal, extraction meal, mineral mixtures|
|Traceability||100% fully traceable from farm to fork|
|Subtherapeutic Antibiotics Use||Never|
|Animal By-Product Feeding||Never|
Completely defrost the roast in the fridge. We do not recommend the water defrosting as you'd have to leave the meat unattended for a very long period. Once defrosted open the pack and let the roast breathe. Pat dry with a paper towel.
This is not necessary but we recommend to tie the roast. This keeps the roast nicely shaped even while cooking. You can use any string as long as it is 100% cotton. Never use plastic or synthetic strings.
We used 6 knots on our roast which is more than enough. No worries, there is no complicated technique. Simply cut 6 long enough strings and place them on the cutting board. After that, place the roast over the strings and tie all 6 strings like you'd tie a shoe. Place the roast into a skillet or an oven tray or pan.
Now comes the seasoning part. We've used plenty of olive oil, diced potatoes, carrots, garlic knobs, red onion, and fresh thyme and of course sea salt and freshly ground black pepper and garlic powder. Make sure the roast is covered in seasoning.
Next, we want to crisp up the outer layer of the roast. For that, we need a hot oven. Preheat to 220 degrees Celsius (430 degrees Fahrenheit) and let it roast for about 30 minutes until the outer layer is crispy brown.
This is how the roast should look like after about 30 minutes. The inside of the roast should still be uncooked. Now we need to slowly cook the inside. Set the oven to 180 degrees Celsius (350 degrees Fahrenheit) and let it roast for another 30 minutes. Add half a cup of water in case the pan or skillet has run dry. Because every oven is different you need to check the internal temperature every 10 minutes to make sure you're not overcooking the roast.
After another 30 minutes, the internal temperature of the roast should be at least 65 degrees Celsius (150 degrees Fahrenheit). Take the roast out of the oven and let it rest for 10 minutes - it continues to cook inside on the residue heat. There is no need to cover the roast.
Take a look at this. Carve into thin slices in front of your drooling guests. Don't forget to remove the strings.
Serve with vegetables. Sprinkle with sea salt when required. You can make a pork-based gravy from the liquid that is left in the skillet or oven pan.
Juicy and tender pork shoulder. Discover the real taste of pork. Enjoy!
Translated from Japanese: The color and umami of the meat is strong. Maybe because of my daily diet I’m deficient in B vitamins. But after eating this pork, my body trembled with joy and I feel euphoric for several hours. Because the price went up, I wasn’t sure if I’d order again, but there’s no substitute with this quality, so I will buy it again.
Translated from Japanese: It was delicious with little fat and a strong pork taste.
Translated from Japanese: Delicious either way~
It smells good when sliced into thick slices, soaked in salted koji.
It has the original aroma of meat, not that of when the seasoning is burnt!
Translated from Japanese: This 2kg big chunk of meat surprised me.
I tried grilled meat soaked in salted jiuqu and char siu.
It was soft and delicious with little fat ♪
(Supermarket pork smells when stir-fried ...)
I still have 1/3 left, so it's fun to think about what kind of dish to cook next.
Translated from Japanese: Just like the product description said, it’s really delicious. I would prefer it if you sold only half of the size, as it’s really big.