Slow-roast shoulder of pork

Slow-roast shoulder of pork

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(20 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
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  • 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…

  • 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.

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Comments, questions and tips

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Reuben Miller's picture
Reuben Miller
14th Jan, 2018
I was really disappointed that the marinade and water crystalised so I had to remove it and clean the pan before it burnt and ruined the meal. Thankfully I checked. The skin was not crispy enough, which is surprising after 6 hours, other recipes had a higher temperature for half an hour.
19th Mar, 2017
Delicious. I used 500ml of cider instead of water, and onions as well as potatoes to sit the pork on. I only used 6 cloves of garlic which was enough for us. The gravy was delicious. When I took the pork out I put the potatoes back in to crisp and they were delicious. Served with baked apples, stuffing and green beans.
7th Jan, 2017
I've made this several times normal Boxing day when I have my best friend & godson round ( very hungry young man) this always has gone down very well even with my daughters . Sometime if any left we have it in Rolls for another dinner. I don't put the full amount of garlic as find it to much . Doing a smaller joint this weekend yummy
12th Sep, 2016
My pork joint was half this size so I reduced the recipe accordingly. Marinaded overnight and the flavours were wonderful (and just as good in sandwiches the next day).
Wildman Clan
27th Jun, 2016
I made this yesterday for Sunday late lunch/early dinner, I needed something which would feed a larger brood but wasn't a big hassle... It was amazing! Marinated it over night as I picked up the joint after work on my way home (it's so much easier to find a boneless joint in any supermarket whereas a lot of recipes like this often call for bone in which is more butcher territory! That's fine if you plan ahead unlike me) Didn't have 4 large potatoes so just used one and a few onions to prop it up - Used the water as per instructions rather then stock (cider sounded good but again I didn't have any) wrapped tightly in foil and then put it in the oven for 5hrs. Went out to enjoy a family Sunday together. Came home uncovered for the hour and then left to rest (covered with foil and a tea towel) while I got my oven back for roast potatoes, carrots and the other traditional roast dinner aspects! Removed the crackling from the joint and put it on a tray with salt to crackle properly back in the oven, I found it wasn't 'cracked sufficiently' while still attached to the meat. Used the vast amount of liquid produced as gravy by adding some granules to thicken up (also soaked off the oil first by using my mums hack of bread) And there we go! Absolutely dilcious and fuss free! Highly recommend.
4th Jan, 2016
Tried it once for a family lunch. Was well liked, though I found the amount of garlic a bit too much. I will do it again but I'll reduce the garlic to about 8 cloves. Stock was lovely.
jenmax's picture
31st Mar, 2014
I have cooked this several times and every time my guests are really complimentary and enthusiastic ,even saying it could have been cooked by a professional !!! Will try using apples and cider as suggested by jivebanana, thank you.
16th Mar, 2014
We tried this recipe with home reared (organic) pork shoulder and to be honest, I didn't think it was great. For me, it was ok but no more than that. Sorry.
6th Nov, 2013
Fabulous! - cooked this for a dinner party. Used apples instead of potatoes for the pork to sit on and used cider instead of water. Cooked for a good 8 hours which is the beauty of this dish. The longer you cook it the better it is. It was loved by everybody and was a great success.
9th Sep, 2013
This was fab. I ended up making it in the slow cooker with 200ml water, at a low setting for 9 hours. When I got back from work I popped it in the oven at 190 for 20 mins to crackle the top. Perfect!


2nd Nov, 2019
Has anyone rubbed the marinade into the rind or just the meat?
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. We'd recommend rubbing the whole of the joint.
J Cook
8th Jul, 2014
I need to cook 4 shoulder of pork at the same time. The recipe says five hours for one joint. Has anybody any idea how long I should cook 4 joints for?
17th Sep, 2013
I think others may have asked this but can I check how long you would roast a 2kg joint for so there's some crispy crackling!
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