Slow-roast shoulder of pork

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• Jessiquaquaqua

  01 November 2010

  Jessiquaquaqua commented on this recipe

  I found this recipe in this month's Good Food magazine and cooked it yesterday along with the butter bean & tomato stew, the spiced yoghurt, and served with harissa paste, as suggested. I halved the amount of pork used as there were only 4 of us eating and therefore reduced the time of cooking. Thankfully, it all turned out really well! The crackling also got a lot of praise, so thank you for this recipe!

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• Jessiquaquaqua

  01 November 2010

  Jessiquaquaqua rated this recipe

  

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• yvonne

  02 November 2010

  yvonne rated and commented on this recipe

  

  All the family loved this

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• Jamie

  06 November 2010

  Jamie commented on this recipe

  Does anyone know if the meat is supposed to be submerged in the liquid - or should it be sitting on top of it on the potatoes? The way my potatoes sit and the size of my dish means the pork is not really in the liquid - I fear it will affect the final result. Thanks.

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• Jessiquaquaqua

  06 November 2010

  Jessiquaquaqua commented on this recipe

  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.

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• Jamie

  07 November 2010

  Jamie commented on this recipe

  Thanks for the tip! Cheers.

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• debbie1969

  28 December 2010

  debbie1969 commented on this recipe

  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

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• Pommet

  14 April 2011

  Pommet rated and commented on this recipe

  

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

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• LoobyLou

  29 June 2011

  LoobyLou rated and commented on this recipe

  

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

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• melteaser

  18 January 2012

  melteaser rated and commented on this recipe

  

  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

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• Anne

  26 January 2012

  Anne commented on this recipe

  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,

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• jacherbst

  31 March 2012

  jacherbst rated and commented on this recipe

  

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

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• Kags

  08 April 2012

  Kags rated and commented on this recipe

  

  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.

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• lisa

  15 May 2012

  lisa commented on this recipe

  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

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• LIZZY

  29 June 2012

  LIZZY commented on this recipe

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

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• lizleicester

  07 July 2012

  lizleicester rated and commented on this recipe

  

  Loved the marinade flavours. A tasty and easy meal.

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• janet

  30 July 2012

  janet rated and commented on this recipe

  

  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.

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• Ann D

  28 October 2012

  Ann D commented on this recipe

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

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• soren27

  18 November 2012

  soren27 commented on this recipe

  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!

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• LadyPenelope

  26 February 2013

  LadyPenelope commented on this recipe

  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.

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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

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 10 mins

Cook 6 hrs

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

Per serving

655 kcalories, protein 69g, carbohydrate 0g, fat 42 g, saturated fat 16g, fibre 0g, salt 0.4 g

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