New Zealand Pork Shoulder Roast is the ultimate slow-cook champion - rich, juicy and packed with flavour. With a generous marbling of fat and connective tissue, it’s perfect for roasting low and slow until it’s fall-apart tender with golden crackling on top. Compared to leaner cuts like pork leg, shoulder delivers deeper flavour and that melt-in-your-mouth texture. ● Packed with: Protein, iron, selenium, B vitamins (like B1 and B12) and zinc. ● Cook options: Slow roast in the oven, pop in the slow cooker, or go all out with pulled pork on the barbecue. ● Prep process: Score the skin, pat dry, season well, and bring to room temp before cooking. Meal inspiration: ● Pulled pork sliders: Juicy, tender kai that’s always hit with the family. ● Slow-roasted pork with crackling: Sunday roast sorted for the whole whānau. ● Pork tacos: Shred it, sauce it, and let everyone load-up their own. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months.