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

Comments, questions and tips

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

Comments

Show comments
jhstott's picture

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.

drift13's picture
  • 1
  • 2
  • 3
  • 4
  • 5

All the family loved this

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

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!

Pages

Questions

Tips