Otway pork Shoulder roast, perfect for small gatherings for roasting. Strung and tied ready to roast.

• Slow Oven Roast: Keep the butcher's twine intact so the roast holds its shape. Cook at a low 150°C for roughly 3.5 to 4 hours until the internal temperature reaches 85°C for easy slicing.
• Pulled Pork: Cut the strings, open up the shoulder, and apply a heavy BBQ dry rub. Smoke or slow-cook until it hits 203°F (95°C) to allow the collagen to fully dissolve so the meat pulls apart effortlessly.