Slow-roasted shoulder of pork

Slow-roasted shoulder of pork

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(3 ratings)

Prep: 20 mins Cook: 3 hrs

More effort

Serves 6

Serve up a relaxed Sunday lunch, complete with perfect pork crackling

Nutrition and extra info

Nutrition: per serving

  • kcal610
  • fat39g
  • saturates14g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein65g
  • salt0.7g
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  • 4-5 garlic cloves, peeled
  • 2 red chillies
  • shoulder of pork, also called the blade, about 2¾ -3kg/6lb-6lb 8oz, on the bone with the skin on and scored (ask the butcher to do this for you)



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • juice 5 lemons



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

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300ml chicken stock
  • large bunch oregano, leaves picked



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…


  1. Heat oven to 230C/fan 210C/gas 8. Using a mortar and pestle, smash the garlic with the chilli and some salt and pepper. Stab holes all over the flesh side of the meat, then rub the chilli mixture into the flesh, pushing it into the holes and any gaps between the muscles. Place the shoulder on a rack in a roasting tin, then roast for 30 mins or until the skin begins to crackle up, blister and brown. Pour over half the lemon juice and 2 tbsp of the oil. Reduce the heat to 180C/ fan 160C/gas 3, then leave the meat to roast for about 2 hrs. The shoulder is ready when it is completely soft under the crisp skin. You can tell by prodding it with a roasting fork – the meat should be tender and give way. Set the meat aside to rest.

  2. While the meat rests, make the gravy. Tip all the fat out of the roasting tin, then place the tin over a low flame. Tip in the rest of the lemon juice, then sizzle, scraping any sticky bits off the bottom with a wooden spoon. Pour in the stock, then bring everything to the boil. Strain the gravy through a sieve into a small saucepan, add the oregano leaves, then simmer for a moment. Serve each person some of the crisp skin and meat cut from different parts of the shoulder. Serve with the side dishes, see recipes below, and some buttered new potatoes.

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Comments, questions and tips

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Zuzka Laughton's picture
Zuzka Laughton
1st Dec, 2019
Followed the recipe to the T, it is a waste of time, money and an animals life. Just all that lemon juice, acidity levels were ridiculous and very very harsh. Meat, harsh, gravy, harsher. The gravy ruined everything on the plates, a real shame. It would have been better with just a little zest in the sauce, for flavour instead of acid. The idea of the recipe is a poor mans version of Italian roast pork, there are many better recipes out there, go find one. James Martin, you owe me a tenner.
Paul Connolly's picture
Paul Connolly
6th May, 2018
Nice recipe - great tasting pork. My only criticism would be that it's probably better to blend the chillis - pretty hard to make into a paste in a pestle and mortar (alternatively, use dry birds eye chillis instead). It was difficult to get the rub into the fat. I think the quantity was a little too much. I served this with roasted Mediterranean-style veg and made for a great summer Sunday roast.
19th May, 2012
Followed this exactly except for using a green instead of a red chilli. My only quibble would be that it is definitely "Easy", not moderately easy. Nothing simpler, really.
DiHann's picture
21st Sep, 2014
why do we pour lemon juice and oil over the pork?
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