Rediscover the real taste of pork. Borrowdale pork is ethically raised family farmed pork in a stress-free environment, with the freedom to truffle, play and wallow in the mud, Borrowdale 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 tenderness that is all-natural and how pork should taste.
Produced by family farmers Mark and Charisse Ladner from Gooralie Farm in Queensland, Australia. The farm is the only RSPCA approved (Royal Society for the Prevention of Cruelty to Animals) pig farmery in Queensland with the highest standards of ethical farming. To add to that, the pork has won the best pork award in Australia's "Steak Your Claim" in 2018.
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.
| Contents | 1 Roast |
| Weight | Approx. 1.5kg (3.3lbs.) |
| Serves | Serves 5-7 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 36h In ice-water: approx. 4h |
| 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 |
| Ingredients | Pork |
| Cut From | Shoulder |
| Category | Roasts |
| Packaging | Vacuum packed |
✔ The Borrowdale brand is produced by Mark and Charisse Ladner who are the owners and operators of the Gooralie farm which is a free-range pork family business producing humanely farmed RSPCA Approved pork on their property near Goondiwindi, on Queensland’s fertile Darling Downs.
✔ Their farm is the longest standing RSPCA Approved piggery in Australia and the only approved pig farm in Queensland.
✔ 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.
✔ Gooralie pigs are fed a natural, nutritiously balanced diet free of chemical residue, antibiotics, and growth hormones.
✔ Of course, the animals do not undergo painful teeth clipping and tail docking and are free of nose rings.
| Pork Breed | Berkshire Mixed Breed |
| Farm/Ranch | Gooralie Farm |
| 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 |
| Growth Hormones | Never |
| Steroids | Never |
| Subtherapeutic Antibiotics Use | Never |
| GMO feed | 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!
