Pork joints come in a variety of cuts, each with unique characteristics:

• Pork Shoulder Joint (Pork Butt/Boston Butt) – Well-marbled, tender, and perfect for slow-roasting or pulled pork.
• Pork Leg Joint – Leaner and great for traditional roasts with crispy crackling.
• Pork Loin Joint – A balance of tender meat and crispy skin, ideal for a juicy roast.
• Pork Belly Joint – Rich and fatty, perfect for slow roasting to achieve crispy crackling and melt-in-the-mouth meat.

The best method depends on the cut. Roasting is perfect for pork leg, loin, or belly. Cook at 220°C for 20 minutes, then reduce to 180°C and cook for 25 minutes per 500g. Slow-Cooking is ideal for shoulder or collar joints. Cook on low heat for 6–8 hours for fall-apart tenderness. Braising is great for fattier cuts like pork belly, cooking slowly in liquid for deep flavour.

For golden, crispy crackling, follow these steps:

• Dry the skin – Pat with paper towels and leave it uncovered in the fridge for a few hours.
• Score the skin – Make shallow cuts with a sharp knife and avoid cutting into the meat.
• Season well – Rub salt and a little oil into the scored skin.
• Start with high heat – Roast at 220°C for 20 minutes, then lower to 180°C.

If the crackling isn’t crispy enough, turn up the heat for the last 10–15 minutes.

Pork pairs well with a variety of seasonings. Some great options include the classic salt, black pepper, garlic, and thyme. Sweet & Tangy honey, mustard, and apple cider vinegar. Spiced paprika, cumin, and chilli flakes for a smoky kick. Herbaceous rosemary, sage, and oregano for a fragrant roast. Marinate overnight or rub the seasoning in just before roasting for a delicious crust.

Refrigerator: Store cooked pork in an airtight container for 3–4 days.

Freezer: Freeze in portions for up to 3 months. Wrap tightly to prevent freezer burn.

Reheating: Warm in the oven at 160°C with a little broth or water to prevent drying out.

For crackling, reheat separately under the grill for a few minutes to restore crispiness.

Yes! The best pork joint for pulled pork is pork shoulder (Boston butt) because of its marbling and tenderness. Slow cook at 140°C for 6–8 hours until the meat is fork-tender. Then shred with two forks and mix with your favourite BBQ sauce or seasonings. Perfect for sandwiches, tacos, or hearty meals!