So damn happy that prices of decent cut of meats coming down recently
Found $7.50kg Boneless Shoulder Roast in store
Stocked up freezer, looks to be nation/statewide
Shoulder Boneless Pork $7.50 per kg @ Woolworths
610
Samsungnote10 on 10/12/2023 - 16:38 woolworths.com.au (1776 clicks)
Last edited 13/12/2023 - 10:44 by 1 other user
Last edited 13/12/2023 - 10:44 by 1 other user
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Can you click the link and learn to read.
Do you want the country of origin for every product posted on ozbargain?
Except they are not when talking about raw pork. Any raw pork sold has to be Australian pork.
No it shouldn't.
It should be in the description of the post.
Where was the country of origin in your recent grocery related post?
https://www.ozbargain.com.au/node/818682
https://www.ozbargain.com.au/node/814328
https://www.ozbargain.com.au/node/805022Etc etc, jv posting pointless arguments just to up his post count, etc etc.
@SBOB: Also doesn’t say whether it was cooked or raw. JV has a big ego and can’t admit he asked a silly question so trying to dig himself out of a hole (but failing)
No it’s from kingdom of Saudi Arabia
Yep it is halal ……
Hahhhaha
can i just put this the airfryer?
you can, but for best results prepare the skin, and roast a bit slower in the oven.
Personally, I'm more of a leg man. But it depends how you intend to serve the meat.
No way, 100% air fryer!
200 for 20 minutes 180 for the remainder of the time. Can't believe the difference in cooking it in the airfryer vs a gas stoveRemainder of the time? What’s the approximate time per kg
gas? I've not seen a gas oven in many, many years.
You want a fan forced oven. And a so-called "air fryer", is just a mini electric fan oven.To get the cooking time right, use a probe thermometer, like https://www.ozbargain.com.au/node/818588
@bargaino: We got gas fan forced. Gas tends to make things more moist, where as electric dries then out.
I perfer breasts over legs
Ummm … I believe that pig breast is referred to as "belly", and is not normally roasted.
I cook these every few weeks, slow cooker 10 hrs then pull it with forks, delicious
Whats your slow cooker recipe?
1 chopped onion, 1 cup stock, rub meat with spices, fat down, put it on before bed and it’s ready in the morning
@Capitalshark: Nice. Chicken stock? Which spices?
Might try a hybrid slow cook for a couple.of hours, smoke for a couple of hours…or vice versa.@tunzafun001: I use beef stock actually and Franks Hot Sauce dry rub. I’m in a unit so alas no smoking for me … would be delicious !!!!
This is a simple one we do:
- 2 x diced onions in bottom of cooker
- cut the big shoulder in half & place in cooker (we do 2 x shoulder per cook as we have a large cooker)
- In a jug, combined 'slurry' and nuke: 1 x can roma tomatoes, 1 head garlic (crushed), 1 tablespoon onion & garlic powder & chicken stock powder (+ water) (or 1 litre liquid stock), 2 tablespoon worcestershire sauce & cracked black pepper, 3 shakes chilli powder <— pour over meat until it is 90% covered (adjust liquid based on how big cooker is. Using stock powder means not diluting if using less water vs liquid stock)
- Cook on high for 2 hours … then low for 6 hours
There should be a lot of fluid left over. Reserve that as a sauce (can be thickened on stove top with a bit of corn flour if absolutely needed. We leave it as-is with the chunks of onion in the sauce. We salt the meat upon eating vs in the sauce as the stock will have salt.
Freezes exceptionally well. We freeze the leftover meat in the sauce. When re-heating add a little water. Serve alongside nuked frozen veg and a nuked spud and you have a re-heat meal that is super fast to make when you are time poor and want to avoid uber eats.
Probably the prices are going further down, now that Woolworths and Coles it's been "investigated" for price gouging.
Ayuh. Lots of products in Lamb, Chicken and Mince have dropped significantly in the last month and as recently as last week for Coles as they've realised they better do something now they've been caught red-handed.
Mofos
Lower prices are always good, but be realistic.
Coles made a billion dollars profit on 38B revenue. That is a lot of money, but less than 3% of our grocery bills, so cutting their profit will make little difference to customers.
Qantas made 7.5%, BHP 24% (less than last year, boo hoo)Indeed, but the weasel accounting may be in what constitutes 'a cost'. Things like 'transfer pricing' and 'brand licensing' are just a couple of the opaque things that could be covered by 'costs'.
The real stat should be the margin on products based on their cost to supermarkets, not their own costs versus their profits.
There's also potentially some weaseling going on with Woolworths 'Bread and Butter Project' - you know, how they moved bread from $5 to $8 by having it made by 'the community'.
'All profits go back to the community', but of course, they have to use Woolworths products as the ingredients, and there is zero transparency on the cost price of those to the business unit.
Really?! "Transfer pricing" to whom? That is a very specific allegation, but I fear you are just making it up. Weasel words "may be", "could be". Are they or not? Sounds like innuendo.
That refers to companies transferring profits to related companies, especially parents in tax havens. Think Ikea, Apple, Google, …
But the $1.1B profit is for the parent Coles Group. So please substantiate your allegation, or retract it.
Not saying they don't make good profits but.
In the year ending in June 2023, Coles’ profit rose 4.8 per cent to $1.1 billion, while Woolworths was up 4.6 per cent to $1.62 billion.
Annual CPI inflation was 5.4 per cent in the September 2023
The annual growth was for Aus was approx 563,200 people (2.2%).Going by those numbers Coles and Woolworths actual monetary growth in real terms accounting for inflation, which has the effect of devaluing cash, was negative. Add to that that there are an extra 2.2% of people to feed and their shareholders should be concerned.
Last piece of shoulder pork I bought was awful, even slow cooked, 1/4 of it was fat and sinew. Do yourself a favour and buy a leg at nearly the same cost
this is nice braised
If you can afford it please spend the extra on free range pork!
Why is free range preferable?
It makes the buyer feel better about paying to have intelligent and feeling animals bred into existence only to be confined and killed to satisfy some taste fetish. (The pigs don't really need to be free range either, the buyer just has to think it and pay the indulgence for this effect).
If pigs are so intelligent, why is it so easy to trick them into being our food?
@Arigato: Did you know only 66.6% of pigs build houses made of inferior materials that can be easily blown down? Meanwhile 80% of human houses in Darwin were destroyed by wind in 1974. Now you tell me who's intelligent.
Tastes better. This pig has lived in a concrete stall its whole life = Stressed. Morally also a better option, just like getting rid of caged eggs.
I'll have to give it a taste test
Australian fee range ? Not specified in any packaging that I saw. (jv approved question)
Haven't seen it in Woolies but Coles do free range boneless leg roast along with various cuts.
Yes very common at better butchers also if you can’t find the range in the supermarkets
Got one last week, very nice. I removed the skin and did a low and slow!
Pork shoulder is easily the best way to start low and slow/smoking. The most forgiving meat, really hard to mess up.
What did you put in your rub / marinate?
I did one last week. Went with soy, brown sugar, cardamon, vinegar, orange juice, spoon of char siu. Marinated over night. Seperated the skin and needled and salted and left to dry in the fridge.
Did a usual SPG rub with a bit of chilli powder. Cooked the pork with a few bits of our apple tree for some smoke.
Did the skin in the airfryer. It all bubbled up, but then tipped all the fat and salt from the bottom of the airfryer over the top and blasted it for another 10 mins.
Next time i think i will flattened and put a heap of cross cuts in the shoulder (so marinate goes right through), then roll back up and cook.
I did Greek Style , garlic , rosemary etc… o didn't go for pulled, I left a bit of bite and made souvlakis. !
Already bought two, got them curing for Christmas hams
Okay 👍
Nice - dry cure, wet brine? Any pink salt?
Wet brine 4 hours, refrigerate covered 12 hours, dry cure with pink salt 8 days, refrigerate uncovered 3 days, smoke
Not air fryer, but rice cooker.
Just add soy sauce. No water needed. Cook for more than 2 hrs. Better the rice cocker has reheat function.
Added to my Milk Run
is this the same as pork butt?
About as far away from the butt as you can buy pig in the big 2 Australian supermarkets. Apart from pies and mince of course, yummo.
You do know pork 'butt' isn't from the rear end of the animal right :/
Lol
Let me make my butt jokes geez
Time to make some char siu.
I buy these to cut into slices. Marinate them overnight in vinegar, salt, chilli and paprika, then airfry for 15mins or so. Delicious. I'm gonna buy a few for the freezer I think, decent price. I cut the skin off for crackling… Again delicious in the air fryer.
:(
Hm, that is more expensive than my local IGA here in WA who usually sells that for 6.50 - 7 per kg.
Anyone bothered by the boar taint of supermarket pork?
jv on 10/12/2023 - 16:41 Comment score below threshold.
