Slow-roasted shoulder of pork

Slow-roasted shoulder of pork

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 3 hrs

More effort

Serves 6
Serve up a relaxed Sunday lunch, complete with perfect pork crackling

Nutrition and extra info

Nutrition: per serving

  • kcal610
  • fat39g
  • saturates14g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein65g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4-5 garlic cloves, peeled
  • 2 red chillies
  • shoulder of pork, also called the blade, about 2¾ -3kg/6lb-6lb 8oz, on the bone with the skin on and scored (ask the butcher to do this for you)
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • juice 5 lemons
    Lemon

    Lemon

    le-mon

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

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300ml chicken stock
  • large bunch oregano, leaves picked
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

Method

  1. Heat oven to 230C/fan 210C/gas 8. Using a mortar and pestle, smash the garlic with the chilli and some salt and pepper. Stab holes all over the flesh side of the meat, then rub the chilli mixture into the flesh, pushing it into the holes and any gaps between the muscles. Place the shoulder on a rack in a roasting tin, then roast for 30 mins or until the skin begins to crackle up, blister and brown. Pour over half the lemon juice and 2 tbsp of the oil. Reduce the heat to 180C/ fan 160C/gas 3, then leave the meat to roast for about 2 hrs. The shoulder is ready when it is completely soft under the crisp skin. You can tell by prodding it with a roasting fork – the meat should be tender and give way. Set the meat aside to rest.

  2. While the meat rests, make the gravy. Tip all the fat out of the roasting tin, then place the tin over a low flame. Tip in the rest of the lemon juice, then sizzle, scraping any sticky bits off the bottom with a wooden spoon. Pour in the stock, then bring everything to the boil. Strain the gravy through a sieve into a small saucepan, add the oregano leaves, then simmer for a moment. Serve each person some of the crisp skin and meat cut from different parts of the shoulder. Serve with the side dishes, see recipes below, and some buttered new potatoes.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

lizleicester's picture
5

Followed this exactly except for using a green instead of a red chilli. My only quibble would be that it is definitely "Easy", not moderately easy. Nothing simpler, really.

Questions (1)

DiHann's picture

why do we pour lemon juice and oil over the pork?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…