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


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



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

  • 100ml vegetable oil
  • juice 3 lemons



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

  • 4 large potatoes, halved



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


  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)

pommet1963's picture

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

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.

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

All the family loved this

jessiquaquaqua's picture

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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