Slow-roasted shoulder of pork

Slow-roasted shoulder of pork

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Cooking time

Prep: 20 mins Cook: 3 hrs

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
610
protein
65g
carbs
1g
fat
39g
saturates
14g
fibre
0g
sugar
0g
salt
0.7g

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)
  • juice 5 lemons
  • 3 tbsp olive oil
  • 300ml chicken stock
  • large bunch oregano, leaves picked

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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.

Recipe from Good Food magazine, August 2008

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Comments

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lizleicester's picture
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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.

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