Slow-roast pork shoulder

Slow-roast pork shoulder

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(8 ratings)

Prep: 20 mins Cook: 6 hrs, 30 mins plus overnight marinating

More effort

Serves 6
This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal732
  • fat46g
  • saturates16g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein77g
  • salt3.1g
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Ingredients

  • 1 tsp black treacle
  • 2 tbsp cider vinegar
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp mustard powder
  • 1 tsp chilli powder
  • 2.7kg boned pork shoulder

Method

  1. In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.

  2. Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.

  3. Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.

  4. Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.

  5. Once rested, cut the pork into pieces – it should pull apart with very little effort – and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below right).

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Comments, questions and tips

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Rexiemc
26th Sep, 2016
This is ok. Lorraine pascale pulled pork with spicy slaw SOOOOMUCH BETTER. Made both at same time with 2 bits of pork from same place and this isn't in the same league as Lorraine's
mandykeen2006
29th May, 2016
Oh my gosh this was delicious. Followed the recipe except I did with shorter marinating time (4 hours) and sliced the skin off initially as I just couldn't get a hang of making crackling. But the fatty layer underneath the skin just melted in the mouth as well as the meat. Next time will marinate for longer but other than that I wouldn't change a thing of it! Totally recommended.
LauraMu
10th Apr, 2016
5.05
Made the recipe as per instructions (though the 500ml of water was vege stock rather than just water) and it came out really well. I might cook it for even longer next time to make it more pulled pork like.
Michael Tench
3rd Apr, 2016
5.05
So so good! I didn't have time to marinate it overnight so I added the rub mix to the left over juices and put it in the oven for the last 1 hour 30 mins. Intensely flavourful gravy so could be watered down and used again.
shakyjames
12th Jun, 2017
one and a half hours at 200 degrees seems too long , if the pork is cooked after 5 hours does it need the extra one and a half to form crackling ?
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goodfoodteam
14th Jun, 2017
James's recipes works really well. The pork continues to cook and the higher heat ensures great crackling. We'd suggest giving it a go!
Jill Phillpot
21st Jun, 2016
We have a friend coming to dinner who can't have any alcohol. Is there a substitute for the cider vinegar.....
Akashla
12th Jul, 2016
Good apple cider vinegar doesn't have any alcohol content, and if there was any, it would burn off during cooking, so your friend should be fine. However, you could use lemon or lime juice as a substitute.
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