Kurobuta Berkshire Pork, Shoulder Boneless, 8.5kg

Kurobuta Pork Shoulder Boneless is an 8.5kg boneless shoulder of Berkshire Kurobuta pork — a magnificent slow-roasting joint of exceptional quality. At this size, it will feed 16 to 20 people generously as pulled pork. In particular, the Kurobuta breed’s abundant marbling throughout the shoulder ensures the joint stays extraordinarily juicy during long, slow cooking. Furthermore, it produces a depth of flavour that turns a simple meal into an occasion.

About Kurobuta Berkshire Pork

Kurobuta is the Japanese name for Berkshire pork. It means ‘black pig’ — a reference to the breed’s distinctive black coat. The Berkshire pig is one of the oldest identifiable breeds in the world. In particular, it has been bred in Berkshire County, England for over 300 years. Historically, these pigs were kept on the pasture lands of Windsor Castle. They were prized by the British royal family for their exceptional flavour and marbling. In the mid-19th century, some were gifted to the Emperor of Japan. As a result, Japanese farmers and chefs celebrated the breed under the name Kurobuta. Furthermore, the Japanese developed rigorous breeding standards to preserve its exceptional qualities. Today, Kurobuta is widely considered the Wagyu of pork.

Berkshire pork looks and tastes completely different from standard commercial pork. The meat is darker — a deep rose pink rather than pale white. Additionally, it carries visible marbling through the muscle and has a shorter, finer fibre structure. The fat has a lower melting point than in other breeds. As a result, it melts with a sweet, buttery quality that enriches everything it touches during cooking. Furthermore, the breed’s naturally higher pH means less moisture is lost during cooking. In contrast to commercial pork, Kurobuta stays extraordinarily juicy — even at high temperatures. The flavour is what pork used to taste like before commercial breeds were selected for leanness. It is full, robust and distinctly porky, with a natural sweetness that rewards even the simplest cooking.

How to Cook & Serve

To get the very best from Kurobuta Pork Shoulder Boneless:

• Rub generously all over with sea salt and your choice of dry spices the day before cooking.
• Roast uncovered at 130°C for 8 to 10 hours until the meat yields completely to a fork and pulls in long, silky shreds.
• Alternatively, cook in a covered pot at 150°C for 6 to 8 hours, basting regularly with the cooking juices.
• Rest for at least 30 minutes before pulling — the Kurobuta fat makes the pulled meat extraordinarily rich and moist.

Perfect Pairings

Kurobuta Pork Shoulder Boneless pairs beautifully with:

• Soft brioche buns, pickled slaw and smoked chilli sauce for the ultimate pulled pork
• Flatbreads, yogurt and fresh herbs for a Middle Eastern-inspired serving
• A bold craft lager, pale ale or a fruity Zinfandel alongside
• Slow-cooked beans or roasted corn on the cob as accompaniments

Storage: Keep refrigerated and use by the date shown. Remove from packaging 30 minutes before cooking and allow to come to room temperature. Season generously with flaky sea salt. However, resist the urge to over-season — the Kurobuta flavour is the star. Delivered fresh and chilled, ready to cook.

However you cook it, Kurobuta Pork Shoulder Boneless delivers a flavour and texture that standard pork simply cannot match. Moreover, it is an ingredient that elevates any dish into something truly memorable.