Slow roast shoulder of pork

Slow roast shoulder of pork

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(9 ratings)

Prep: 5 mins Cook: 4 hrs, 30 mins Plus overnight marinating and resting


Serves 8
If you're entertaining a crowd, keep the cooking laid-back but delicious with this tender roast pork and homemade apple sauce

Nutrition and extra info


  • kcal581
  • fat34g
  • saturates12g
  • carbs18g
  • sugars1g
  • fibre1g
  • protein53g
  • salt1g
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  • 3kg piece of pork shoulder, bone in and rind on
  • 4 garlic cloves, crushed
  • 2 tsp paprika



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

  • 2 tbsp vegetable oil
  • juice 1 lemon



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

  • 4 large potatoes, peeled



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


  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.

  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.

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Comments, questions and tips

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7th Dec, 2014
I soaked it in the marinade overnight, I didn't cover it in foil or add any water, I just put it on a rack over a roasting dish and cooked it on 120 degrees for 5 hours - pulled it apart with two forks, it just melted in the mouth, absolutely gorgeous!
25th Sep, 2013
Would recommend giving this a try. The meat was moist and full of flavour with marinade not being overbearing. I did take the foil off for last half an hour but would suggest 45 mins for crunchy crackling. The juices made a lovely gravy adding a wee bit of stock & veg water. The apple sauce is the best I've ever made
6th Jun, 2013
Scaled the ingredients and times down to fit my much smaller joint. The marinade is delicious and I served the pork with a fresh salad and the potatoes that the meat had sat on.
2nd Jun, 2013
Hi all It may seem daft, but after the 30 min are you meant to cover the pork as well. As I was wondering how the crackling gets crispy Peter
5th May, 2013
Trying this tomorrow was thinking of adding beetroot and parsnips to the recipe too
21st Jan, 2012
To get the crackling crispy I would not add the water/marinade till you turn the oven down. Give it 30 minutes on a high dry first then add liquid/cover with foil. If that doesnt work, finish off under the grill on a high heat or even use a cook's blowtorch if you have one. I actually dont mind if the skin doesnt go crispy. I'm quite happy just to bin the skin if it doesnt crisp up but that's just a personal preference.
jenmax's picture
20th Jan, 2012
I made this for a family sunday dinner it was too easy for such a fabulous meal.I did add too much water , but added cornflour to the juices to make a sauce. I Served with carrots, brocolli and new potatoes and the apple sauce was one of the best I have done . I Will definately use this recipe again.
27th Nov, 2011
If I am only cooking a 1.5kg shoulder of pork, do I just halve the cooking time? thanks.
16th Oct, 2011
Just made this - the pork was delicious, tender and tasty, but the crackling was rubbish, flabby pork fat, not what I wanted - where did I go wrong???
24th Mar, 2011
Iraena - it's next to the ingredients list, click on the add to binder button. Hope that helps!


12th Oct, 2013
If I've got half the size of meat i.e. 1.5kg what do I reduce the cooking time to or does it stay the same? Thanks
9th Mar, 2014
This looks delicious and will try today but I do really love crunchy crackling so will give it a go but maybe worthwhile tweaking to get crunchy crackling. a butcher told me for great crackling brush skin with milk before putting in oven and its always worked perfectly for me but I will try to also use marinade in this recipe for extra flavour.
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