Slow-roast shoulder of pork

Slow-roast shoulder of pork

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(13 ratings)

Prep: 10 mins Cook: 6 hrs Plus marinating overnight

Easy

Serves 10
Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too

Nutrition and extra info

Nutrition: per serving

  • kcal655
  • fat42g
  • saturates16g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein69g
  • salt0.4g
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Ingredients

  • 4kg/8lb 13oz boneless pork shoulder joint, rind on and scored
  • 12 garlic cloves
  • 2 tbsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 100ml vegetable oil
  • juice 3 lemons
    Lemon

    Lemon

    le-mon

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

  • 4 large potatoes, halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

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.

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Comments (27)

lizleicester's picture
5

My pork joint was half this size so I reduced the recipe accordingly. Marinaded overnight and the flavours were wonderful (and just as good in sandwiches the next day).

Wildman Clan's picture

I made this yesterday for Sunday late lunch/early dinner, I needed something which would feed a larger brood but wasn't a big hassle... It was amazing!
Marinated it over night as I picked up the joint after work on my way home (it's so much easier to find a boneless joint in any supermarket whereas a lot of recipes like this often call for bone in which is more butcher territory! That's fine if you plan ahead unlike me)
Didn't have 4 large potatoes so just used one and a few onions to prop it up -
Used the water as per instructions rather then stock (cider sounded good but again I didn't have any) wrapped tightly in foil and then put it in the oven for 5hrs. Went out to enjoy a family Sunday together. Came home uncovered for the hour and then left to rest (covered with foil and a tea towel) while I got my oven back for roast potatoes, carrots and the other traditional roast dinner aspects!
Removed the crackling from the joint and put it on a tray with salt to crackle properly back in the oven, I found it wasn't 'cracked sufficiently' while still attached to the meat.
Used the vast amount of liquid produced as gravy by adding some granules to thicken up (also soaked off the oil first by using my mums hack of bread)
And there we go! Absolutely dilcious and fuss free! Highly recommend.

bballrosie's picture

Tried it once for a family lunch. Was well liked, though I found the amount of garlic a bit too much. I will do it again but I'll reduce the garlic to about 8 cloves. Stock was lovely.

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
0

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!

Jacs645's picture

Just bought a slow cooker & wanted to try this out - did you put the potatoes into the slow cooker too? Or just the pork?

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
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
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
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
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
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
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 :-)

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Questions (2)

J Cook's picture

I need to cook 4 shoulder of pork at the same time. The recipe says five hours for one joint. Has anybody any idea how long I should cook 4 joints for?

shonafe's picture

I think others may have asked this but can I check how long you would roast a 2kg joint for so there's some crispy crackling!

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