Spiced slow-roast pork

Spiced slow-roast pork

By James Martin
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(6 ratings)
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Prep: 10 mins Cook: 4 hrs

Easy

Serves 8 with leftovers
Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish

Nutrition and extra info

Nutrition: per serving

  • kcal551
  • fat41g
  • saturates13g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein45g
  • salt0.4g
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Ingredients

  • 5 thyme sprigs, leaves removed and chopped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 garlic cloves, crushed
  • 2 tsp dried chilli flakes
  • 1 tsp smoked paprika
  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4-4½ kg boned, scored and rolled pork shoulder

Method

  1. Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.

  2. Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.

  3. Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.

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Comments, questions and tips

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What another us...
6th Dec, 2015
5.05
I forgot to marinade this for 24hrs and only did it overnight. Most of the meat did not have a strong flavor but the end pieces were great! I think the gravy made the meal and worked well as some people did not want to strong a flavour and they had normal gravy. Disappointed with the crackling and next time I think I with either put the joint under a grill just before serving or cut the crackling off and grill.. When it is grilled it get light and puffy; a pleasure to eat. Served 4 people on the day, two cold the next day and enough for a couple of days worth of sandwiches. I would like some of the gravy in my sandwich but we ran out : (
dorothyd
30th May, 2015
Tried this for a dinner party. Was very tasty, but extremely dry. If I did it again, would not cook for quite so long as the pork dried out. Even cooked for half an hour less than stated. Guests said it was good, but I have had better. Maybe I should have covered it after the initial 1/2 hour.
spindoctor's picture
spindoctor
21st Oct, 2015
I think you will find your pork was dry because the joint you used/cooked was not 4.5kg has the recipe asks for. The joint of pork in the picture looks about 1.2-1.6kg in weight which is the average weight of joint your local supermarket would sell. If you cooked a joint that small for the time indicated you would end up with a dry meat and it is always a good idea to always baste meat your roasting this will help to keep the meat moist.
wokgirl
11th Nov, 2014
5.05
Well I did try it (unlike someone below) and it was delicious. I added a few more chilli flakes too if that's OK ?
dijoxc's picture
dijoxc
3rd Jun, 2014
5.05
So easy - so delicious, what a brilliant recipe! Will definitely be on my 'go to' list from now on. Served for a family Sunday lunch and 2nds (and 3rds) we're requested by everyone including my 3 and 5 year old grandchildren. One tip; go easy on the spicier parts (crackling etc) when serving the children as those parts are particularly spiced. A bonus is that the rub can be prepared the day before which helps when you're serving a crowd for lunch. I served with home made apple sauce which went well with the spiced pork. Also, I roasted my potatoes in the same tin that I'd cooked the pork in, which gave me slightly spiced potatoes. Mmmm delicious,
jubabes
24th Apr, 2013
OMG this was such a hit with the family, my fussy daughter even had seconds. I find pork a little boring. I cooked pork loin joint with the topping and it was just lovely. I would do this for a dinner party it was so nice.
kimfairy
11th Mar, 2013
5.05
Found this recipe in the Good Food Spicy Meals Spring 2013 issue. Very easy to prepare and tasted delicious. Served it with the sides that were suggested in the magazine: mustard glazed roast new potates and cabbage with star anise and apples. A beautiful meal on Mother's Day.
annnaomi
18th Mar, 2012
I must admit I havn't tried this spice paste, but it seems like rather a lot of thyme for this size of joint. Pork has a delicate flavour and with all that thyme mixed with garlic and chilli you will be lucky to taste anything else. Anyway what's wrong with plain roast and apple sauce, with just a hint of sage and onion . takes some beating and much less effort and mucking about. As I say, I have not tried it, but doubt i will.
emma_emily
10th Aug, 2014
Why on earth would you comment on something that you havent made, havent eaten and have no intention of cooking? Seems a bit silly to me.....
dijoxc's picture
dijoxc
3rd Jun, 2014
5.05
Don't bother commenting on a recipe you haven't even tried! Unless of course your knowledge is superior to the professional chefs who test these recipes. If I had read your comment before cooking this recipe I and my family would have missed out on a simple and delicious experience. Trust me the thyme does not overpower anything and the flavours are very well balanced. I recommend you give it a try and then add to your original comment !

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northumbrianmum
12th Aug, 2017
I'm wondering whether to use this recipe to feed 20 hungry guests - my butcher assures me a 5.5kg boneless leg will suffice (was planning to slow roast in my aga), but after seeing quantities & comments in this recipe I'm so concerned it's not going to be enough - any thoughts?!
goodfoodteam's picture
goodfoodteam
17th Aug, 2017
Thanks for your question. We would recommend doubling this recipe ie buying 2 x 4.5kg joints to ensure there's enough food for 20 guests, assuming that this is the main course and there will not be a lot of other main dishes.
cagreen33
15th Feb, 2017
hi I want to cook this recipe on Saturday. asked my butcher who said 4.5 kgs was way to much for 6 people that we'd be eating left overs for days! so have ordered 2.5kgs....by how much should i reduce the cooking time and or temperature.....and why does the first comment mention marinading for 24 hrs? the recipe doesn't mention that says prep time is 10 mins? thanks in anticipation of some good advise
goodfoodteam's picture
goodfoodteam
18th Feb, 2017
Thanks for your question. We haven't tested this recipe using a smaller joint so can't be specific. The temperatures will remain the same but you will need to reduce the time it's roasting. We'd suggest doing the first blast for half an hour as stated, then using a meat thermometer. We have an alternative slow-roast pork recipe here which you may find helpful. http://www.bbcgoodfood.com/recipes/slow-roast-pork-shoulder Preparation time on our recipes refers to hands-on preparation, not marinating, resting or chilling.
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