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Slow-roast shoulder of pork

Slow-roast shoulder of pork

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A star rating of 4.5 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating overnight
  • Easy
  • Serves 10

Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too

Nutrition: per serving
HighlightNutrientUnit
kcal655
fat42g
saturates16g
carbs0g
sugars0g
fibre0g
protein69g
low insalt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2010

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A star rating of 4.5 out of 5.22 ratings
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