This was brought about by the need to balance our carcass (sell all the parts of the pig), it was at a time when pulled pork was all the rage but we still needed to sell more shoulders. So we thought if the shoulder gives fabulous pulled pork, curing the shoulder would make amazing pulled ham! And it does!
Cook low and slow as you would a pork shoulder for pulled pork. At the end of cooking for a real treat remove the rind leaving a good amount of fat on, smother in sweet chilli sauce and then sprinkle with demerara sugar and roast for a further 20 minutes until golden. So good!