Spiced slow-roast pork

Latest comments and suggestions

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1977644/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.