Spiced slow-roast pork

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• Ann Clark

  18 March 2012

  Ann Clark commented on this recipe

  I must admit I havn't tried this spice paste, but it seems like rather a lot of thyme for this size of joint. Pork has a delicate flavour and with all that thyme mixed with garlic and chilli you will be lucky to taste anything else. Anyway what's wrong with plain roast and apple sauce, with just a hint of sage and onion . takes some beating and much less effort and mucking about. As I say, I have not tried it, but doubt i will.

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• kimfairy

  11 March 2013

  kimfairy rated and commented on this recipe

  

  Found this recipe in the Good Food Spicy Meals Spring 2013 issue. Very easy to prepare and tasted delicious. Served it with the sides that were suggested in the magazine: mustard glazed roast new potates and cabbage with star anise and apples. A beautiful meal on Mother's Day.

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• Julia Whitehead

  24 April 2013

  Julia Whitehead commented on this recipe

  OMG this was such a hit with the family, my fussy daughter even had seconds. I find pork a little boring. I cooked pork loin joint with the topping and it was just lovely. I would do this for a dinner party it was so nice.

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Ingredients

• 5 thyme sprigs, leaves removed and chopped
• 2 garlic cloves , crushed
• 2 tsp dried chilli flakes
• 1 tsp smoked paprika
• zest and juice ½ lemon
• 1 tbsp olive oil
• 4-4.5kg boned, scored and rolled pork shoulder

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Difficulty and servings

SERVES 8 with leftovers

Preparation and cooking times

Prep 10 mins

Cook 4 hrs

Ingredients

• 5 thyme sprigs, leaves removed and chopped
• 2 garlic cloves , crushed
• 2 tsp dried chilli flakes
• 1 tsp smoked paprika
• zest and juice ½ lemon
• 1 tbsp olive oil
• 4-4.5kg boned, scored and rolled pork shoulder

PER SERVING

551 kcalories, protein 45g, carbohydrate 0g, fat 41 g, saturated fat 13g, fibre 0g, salt 0.4 g

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