The Duroc pork shoulder has everything a good slow-cooked dish needs: fine marbling, hearty meat, and plenty of flavor. Ideal for roasting in the oven, grilling on the BBQ, or cooking in a slow cooker. An authentic cut of meat—rustic, wholesome, and versatile.
Preparation
In a smoker, roasting pan, or sous-vide—6 to 10 hours at a low temperature.
Origin & Special Features
Swiss Duroc, slow-grown, hand-cut by a butcher.
Serving Suggestion
4 kg is enough for about 10–12 servings of roast or pulled pork.
Price range: 43.40 CHF to 93.00 CHF
The cut for connoisseurs: meaty and rich in collagen—ideal for slow braising or smoking.
Thanks to its high collagen content, Duroc pork shoulder becomes exceptionally tender when cooked for a long time and can be easily shredded into pulled pork. When cooked in a smoker, roasting pan, or sous-vide at a low temperature for 6 to 10 hours, a 4-kg piece yields about 10 to 12 servings.
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