Slow-roast shoulder of pork

Slow-roast shoulder of pork

  • 1
  • 2
  • 3
  • 4
  • 5
(15 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Feb, 2013
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.
18th Nov, 2012
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!
28th Oct, 2012
Gorgeous! Served with Jamie Oliver's baslamic onions and potatoes, it was effortless and great end result ;)
30th Jul, 2012
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.
7th Jul, 2012
Loved the marinade flavours. A tasty and easy meal.
29th Jun, 2012
I have done this recipe several times. It really is great.
15th May, 2012
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
8th Apr, 2012
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.
31st Mar, 2012
I've cooked this a few times and has been sublime every time.
26th Jan, 2012
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,


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.