Slow roast shoulder of pork

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• Caroline

  21 December 2009

  Caroline rated and commented on this recipe

  

  Prepared this yesterday, took 5 mins, put in the oven on the timer this morning and was ready when I got home from work. Perfect for a cold winter night. Looked great and tasted delicious. Added onion to the baking tray during roasting and then used the meat juices/ marinade to make a rich gravy - had to sweeten a little to counter the lemon.

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• Hilary

  01 August 2010

  Hilary rated this recipe

  

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• Rosalyn

  10 December 2010

  Rosalyn commented on this recipe

  Hi, Has anyone made this 2 days before they were due to have it. I am cooking for christmas day, so oven ect, will be busy on Christmas eve. I am also entertaining the Family on boxing day, and will be cooking the Pork for this. Has anyone cooked this, and then sliced it up ,warmed it up and served it. I am looking for tips on how to do this the best way. Thanks Rosalyn.

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• sal

  29 December 2010

  sal rated and commented on this recipe

  

  Lovely

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• Isabelle

  09 January 2011

  Isabelle rated and commented on this recipe

  

  I am not a huge fan of pork but cook it occasionally to please my family.This was so good even I enjoyed it, and there was plenty left over to eat cold (perfect for packed lunches).

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• mmow

  20 March 2011

  mmow rated and commented on this recipe

  

  I cooked this today using a smaller cut of shoulder so had to guess at the timings but it was lovely - very tender, juicy and lots of flavour. The potatoes were good too. I added the remains of the marinade to the gravy. I will definately make it again!

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• Ron Balchin

  24 March 2011

  Ron Balchin commented on this recipe

  I read somewhere that you can quite deeply score the skin on pork (but not to the extent of cutting into the 'meat') and pouring a couple of kettles of boiling water over the joint - ideally the night before cooking it. I've tried it and it certainly makes for better crackling.

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• Iraena

  24 March 2011

  Iraena commented on this recipe

  where do I save this recipe I cant find the binder add to....thank-you.

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• Peta

  24 March 2011

  Peta commented on this recipe

  Iraena- If you have registered, so that you can login, when you display the recipe, you will see "Iraena's binder" to right of picture. If you just see icon with chef's hat, you need to login. Just click on the "Add to my binder icon" on menu (right of photo) and you will Either get a slight delay and then a tick mark. If you get a screen asking for your details you either haven't registered or not logged on. To see items in your binder when you have created one, you will see "Iraena's binder" on right of the Home page. Click on the link to "XXX recipes", telling you how many you have saved. Enjoy ;-))

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• absinthe

  24 March 2011

  absinthe commented on this recipe

  Iraena - it's next to the ingredients list, click on the add to binder button. Hope that helps!

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• Soosisan

  16 October 2011

  Soosisan rated and commented on this recipe

  

  Just made this - the pork was delicious, tender and tasty, but the crackling was rubbish, flabby pork fat, not what I wanted - where did I go wrong???

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• Charelluk

  27 November 2011

  Charelluk commented on this recipe

  If I am only cooking a 1.5kg shoulder of pork, do I just halve the cooking time? thanks.

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• jenmax

  20 January 2012

  jenmax rated and commented on this recipe

  

  I made this for a family sunday dinner it was too easy for such a fabulous meal.I did add too much water , but added cornflour to the juices to make a sauce. I Served with carrots, brocolli and new potatoes and the apple sauce was one of the best I have done . I Will definately use this recipe again.

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• dave williams

  21 January 2012

  dave williams commented on this recipe

  To get the crackling crispy I would not add the water/marinade till you turn the oven down. Give it 30 minutes on a high dry first then add liquid/cover with foil. If that doesnt work, finish off under the grill on a high heat or even use a cook's blowtorch if you have one. I actually dont mind if the skin doesnt go crispy. I'm quite happy just to bin the skin if it doesnt crisp up but that's just a personal preference.

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• Paulmcgrath

  05 May 2013

  Paulmcgrath commented on this recipe

  Trying this tomorrow was thinking of adding beetroot and parsnips to the recipe too

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Ingredients

• 3kg piece of pork shoulder , bone in and rind on
• 4 garlic cloves , crushed
• 2 tsp paprika
• 2 tbsp vegetable oil
• juice 1 lemon
• 4 large potatoes , peeled

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 5 mins

Cook 4 hrs 30 mins

Ingredients

• 3kg piece of pork shoulder , bone in and rind on
• 4 garlic cloves , crushed
• 2 tsp paprika
• 2 tbsp vegetable oil
• juice 1 lemon
• 4 large potatoes , peeled

581 kcalories, protein 53g, carbohydrate 18g, fat 34 g, saturated fat 12g, fibre 1g, sugar 1g, salt 1 g

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