Slow roast shoulder of pork

Slow roast shoulder of pork

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(8 ratings)

Prep: 5 mins Cook: 4 hrs, 30 mins Plus overnight marinating and resting


Serves 8
If you're entertaining a crowd, keep the cooking laid-back but delicious with this tender roast pork and homemade apple sauce

Nutrition and extra info


  • kcal581
  • fat34g
  • saturates12g
  • carbs18g
  • sugars1g
  • fibre1g
  • protein53g
  • salt1g
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  • 3kg piece of pork shoulder, bone in and rind on
  • 4 garlic cloves, crushed
  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tbsp vegetable oil
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 large potatoes, peeled



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. The day before, use a very sharp knife to score the skin of the pork in a criss-cross fashion at 1cm intervals. (Ask your butcher to do this if you prefer.) Combine the garlic, paprika, oil, lemon juice and 1 tsp salt in a mixing bowl. Rub this marinade all over the pork, cover and leave in the fridge for 12-24 hrs.

  2. The next day, heat oven to 220C/ 200C fan/gas 7. Put the potatoes in a roasting tin to make a trivet for the meat, trimming them flat if you need to. Sit the pork on top, then pour any marinade plus ½ a cup of water over the pork. Cook for 30 mins to start the crackling crisping up. Now turn down the oven to 150C/130C fan/gas 2, cover the tin with foil and cook for 3½ hrs. Remove from the oven and leave to rest for 30 mins. Serve with apple sauce, see below.

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Comments, questions and tips

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Comments (18)

angela74's picture

I soaked it in the marinade overnight, I didn't cover it in foil or add any water, I just put it on a rack over a roasting dish and cooked it on 120 degrees for 5 hours - pulled it apart with two forks, it just melted in the mouth, absolutely gorgeous!

idewar's picture

Would recommend giving this a try. The meat was moist and full of flavour with marinade not being overbearing. I did take the foil off for last half an hour but would suggest 45 mins for crunchy crackling. The juices made a lovely gravy adding a wee bit of stock & veg water. The apple sauce is the best I've ever made

lizleicester's picture

Scaled the ingredients and times down to fit my much smaller joint. The marinade is delicious and I served the pork with a fresh salad and the potatoes that the meat had sat on.

palladino's picture

Hi all
It may seem daft, but after the 30 min are you meant to cover the pork as well. As I was wondering how the crackling gets crispy


paulmcgrath11's picture

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

daveewilliams's picture

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.

jenmax's picture

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.

charelluk's picture

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

soosisan's picture

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???

absinthe's picture

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

Hope that helps!

bosleyp's picture

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 ;-))

enyatoo's picture

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

ronbalchin's picture

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.

libby17's picture

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!

isabellep's picture

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).

rosalyntam1's picture

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.

charmack's picture

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.

Questions (1)

1017lisad's picture

If I've got half the size of meat i.e. 1.5kg what do I reduce the cooking time to or does it stay the same?


Tips (1)

pieshop's picture

This looks delicious and will try today but I do really love crunchy crackling so will give it a go but maybe worthwhile tweaking to get crunchy crackling. a butcher told me for great crackling brush skin with milk before putting in oven and its always worked perfectly for me but I will try to also use marinade in this recipe for extra flavour.