Boneless pork shoulder is the joint you buy for pulled pork and long Sunday trays. Collagen needs time; rush it and you get dry slices. Boneless Pork Shoulder 1.5kg is a 1.5kg boneless piece that shreds cleanly once it is done. Shop it in pork shoulder and pork roasting joints.
Low and slow oven
Salt the night before if you can. Roast uncovered at 150°C for 3.5 to 4.5 hours until a fork twists with little fight and the thickest part is past 90°C for pulling (85°C+ if you want neat slices). Rest 20 minutes, then shred into the cooking juices. If your shoulder still has skin and you want crackling, start at 220°C for 20 minutes, then drop to 150°C for the long haul. Foil only if the bark is getting too dark — shoulder needs dry heat more often than a wet braise.
Slow cooker and BBQ
Slow cooker: low for 8 to 10 hours with a cup of cider or stock, then 15 minutes under a hot grill for colour. BBQ: indirect 120–130°C until probe-tender; wrap in foil when the bark is set if the cook stalls. An air fryer is better for cubed shoulder than a full 1.5kg — 180°C for 25 to 35 minutes on bites, shake once. Compare with Belly Pork Joint 1kg when crackling matters more than shred.
What to serve
Soft rolls, slaw, pickles, hot sauce. Leftover pulled pork freezes well in portions. Browse slow cooker meat for other long cooks and BBQ meat for weekend smoke.
Times above are a guide for home ovens and fryers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size, then write your own note on the fridge.