Slow-roast shoulder of pork

Slow-roast shoulder of pork

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 6 hrs Plus marinating overnight

Skill level

Easy

Servings

Serves 10

Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
655
protein
69g
carbs
0g
fat
42g
saturates
16g
fibre
0g
sugar
0g
salt
0.4g

Ingredients

  • 4kg/8lb 13oz boneless pork shoulder joint, rind on and scored
  • 12 garlic cloves
  • 2 tbsp paprika
  • 100ml vegetable oil
  • juice 3 lemons
  • 4 large potatoes, halved

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.
  2. Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.
  3. Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
  4. Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.

Recipe from Good Food magazine, November 2010

Ads by Google

Comments, questions and tips

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

Comments

Show comments
jenmax's picture

I have cooked this several times and every time my guests are really complimentary and enthusiastic ,even saying it could have been cooked by a professional !!! Will try using apples and cider as suggested by jivebanana, thank you.

grant9577's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We tried this recipe with home reared (organic) pork shoulder and to be honest, I didn't think it was great. For me, it was ok but no more than that. Sorry.

jivebanana's picture

Fabulous! - cooked this for a dinner party. Used apples instead of potatoes for the pork to sit on and used cider instead of water. Cooked for a good 8 hours which is the beauty of this dish. The longer you cook it the better it is. It was loved by everybody and was a great success.

frowne's picture

This was fab. I ended up making it in the slow cooker with 200ml water, at a low setting for 9 hours. When I got back from work I popped it in the oven at 190 for 20 mins to crackle the top. Perfect!

sh1mansky's picture

Did this for 4 people with a 1kg joint: cooked for 4 hours, then 45 mins at higher temperature - lovely! Didn't serve up the crackling, but the drained cooking juices (and deglazed pan), made a wonderful sauce/stock too.

chayblythe's picture

I am cooking this today but with a 2kg joint, can anyone advise cooking time for smaller joint...I want to achieve crispy crackling too!!! Thanks!

annday's picture

Gorgeous! Served with Jamie Oliver's baslamic onions and potatoes, it was effortless and great end result ;)

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I dont very often cook roast pork so thought I'd give this recipe a try, i will definitely use it again. The meat was just delicious to eat, so tasty and tender. My only criticism was that the crackling didnt go as crispy as I would have liked it so will allow exra time at the end for this next time.

lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved the marinade flavours. A tasty and easy meal.

lizzysempill's picture

I have done this recipe several times. It really is great.

elisabethgriffin's picture

i have cooked this many times but i always pour half a can of cider over the pork - trust me it is fabulous - a great entertaining meal

kjm1230's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this for a family gathering yesterday. So easy to do, the potatoes were really tasty too, once the pork was cooked and resting I poured out a lot of liquid from the oven dish and returned the potatoes to a really hot oven for about half an hour, this crisped up the potatoes nicely. I was asked for the recipe, that's always a good sign.

jacherbst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've cooked this a few times and has been sublime every time.

djanned's picture

I am going to try this at the weekend but my joint of pork is only 2 kg. anyone any ideas of how much i should reduce time to cook. sounds too easy to just half it ??? thanks for any help offered,

melteaser's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We rarely eat pork but this is lovely. I thought the marinade was going to be over-powering after smelling during the marinade process but the final result was quite a subtle flavour really. Always goes down well

l00byl0u's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty with a lovely bit of crackling and succulent moist meat. Hastle free cooking with great results...will definitely be doing this again :-)

pommet1963's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a friday night family dinner for ten and it was devoured in minutes ! Served with the butterbean and tomato stew, delicious.

diamond2010's picture

I did not use the marinade, just roasted it plain.
We had hot roast pork cobs with stuffing and apple sauce for Boxing Day family get together.
Joint was fantastic - texture and taste was amazing, just how pork should be. So moist and juicy!
Very easy to do and I will always cook pork this way. 10/10

jhstott's picture

Thanks for the tip! Cheers.

jessiquaquaqua's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I sat the meat on top of the potatoes. I think the foil probably kept the meat from drying out and the potatoes turned out really well too.

Pages

Questions

Tips