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Spiced slow-roast pork

Spiced slow-roast pork

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 with leftovers

Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish

Nutrition: per serving
HighlightNutrientUnit
kcal551
fat41g
saturates13g
carbs0g
sugars0g
fibre0g
protein45g
low insalt0.4g
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Ingredients

  • 5 thyme sprigs, leaves removed and chopped
  • 2 garlic cloves, crushed
  • 2 tsp dried chilli flakes
  • 1 tsp smoked paprika
  • zest and juice ½ lemon
  • 1 tbsp olive oil
  • 4-4.5kg boned, scored and rolled pork shoulder

Method

  • STEP 1

    Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.

  • STEP 2

    Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.

  • STEP 3

    Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.

Goes well with

Recipe from Good Food magazine, March 2012

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A star rating of 4.8 out of 5.8 ratings
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