Slow-roast shoulder of pork
Serves 10
Easy
Prep:
Cook:
Plus marinating overnight
Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too
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- 4kg/8lb 13oz boneless pork shoulderjoint, rind on and scored
- 12 garlic cloves
- 2 tbsp paprika
- 100ml vegetable oil
- juice 3 lemons
- 4 large potatoeshalved
Nutrition: per serving
- kcal655
- fat42g
- saturates16g
- carbs0g
- sugars0g
- fibre0g
- protein69g
- salt0.4glow
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.
