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Slow roast shoulder of pork

Slow roast shoulder of pork

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight marinating and resting
  • Easy
  • Serves 8

If you're entertaining a crowd, keep the cooking laid-back but delicious with this tender roast pork and homemade apple sauce

low insalt1g


  • 3kg piece of pork shoulder , bone in and rind on
  • 4 garlic cloves , crushed
  • 2 tsp paprika
  • 2 tbsp vegetable oil
  • juice 1 lemon
  • 4 large potatoes , peeled


  • STEP 1

    The day before, use a very sharp knife to score the skin of the pork in a criss-cross fashion at 1cm intervals. (Ask your butcher to do this if you prefer.) Combine the garlic, paprika, oil, lemon juice and 1 tsp salt in a mixing bowl. Rub this marinade all over the pork, cover and leave in the fridge for 12-24 hrs.

  • STEP 2

    The next day, heat oven to 220C/ 200C fan/gas 7. Put the potatoes in a roasting tin to make a trivet for the meat, trimming them flat if you need to. Sit the pork on top, then pour any marinade plus ½ a cup of water over the pork. Cook for 30 mins to start the crackling crisping up. Now turn down the oven to 150C/130C fan/gas 2, cover the tin with foil and cook for 3½ hrs. Remove from the oven and leave to rest for 30 mins. Serve with apple sauce, see below.


Put 3 eating apples and 2 Bramley apples, chopped, in a saucepan with 1 tbsp cider vinegar, 2 tsp caster sugar and 2 tbsp water, cover and bring to the boil. Turn the heat down to a simmer and stir every few mins to break down the apple. Cook for a good 15 mins, stirring every now and then to stop the apples catching on the bottom of the pan. Leave to cool. Will keep in the fridge for 3 days or freeze for up to 3 months. Defrost in the fridge.

Recipe from Good Food magazine, January 2010

Goes well with


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A star rating of 4.5 out of 5.9 ratings

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