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Nutrition: per serving

  • kcal551
  • fat41g
  • saturates13g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein45g
  • salt0.4g
    low
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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.

Recipe from Good Food magazine, March 2012

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.3 out of 5.11 ratings
Jojopops70 avatar

Jojopops70

question

Hi there. Do you think this recipe would work as well with leg of pork? I know shoulder is generally fattier so would worry that it would dry out a little? Thanks.

goodfoodteam avatar
goodfoodteam

Thanks for your question. We would recommend sticking with the boned and rolled pork shoulder rather than leg to ensure timings are correct and also to guarantee a tender, juicy result.

John&Jennifer Edwards avatar

John&Jennifer Edwards

question

Can I make this slow cook in a large slow cooker? I assumed I would need to crisp in the oven first.

goodfoodteam avatar
goodfoodteam

Thanks for your question. We haven't tested this recipe in the slow cooker and it was designed as an oven dish. Here are a selection of slow cooker pork recipes you might like to try or you can use them to help you adapt the…

Andrew Patton avatar

Andrew Patton

question

Do we cover the meat when it has had its 30 blast for the roasting process or just leave it uncovered?

goodfoodteam avatar
goodfoodteam

Thanks for your question. No, you do not need to cover it during cooking.

MrsMorag

question

I'm wondering whether to use this recipe to feed 20 hungry guests - my butcher assures me a 5.5kg boneless leg will suffice (was planning to slow roast in my aga), but after seeing quantities & comments in this recipe I'm so concerned it's not going to be enough - any thoughts?!

goodfoodteam avatar
goodfoodteam

Thanks for your question. We would recommend doubling this recipe ie buying 2 x 4.5kg joints to ensure there's enough food for 20 guests, assuming that this is the main course and there will not be a lot of other main dishes.

cagreen33

question

hi I want to cook this recipe on Saturday. asked my butcher who said 4.5 kgs was way to much for 6 people that we'd be eating left overs for days! so have ordered 2.5kgs....by how much should i reduce the cooking time and or temperature.....and why does the first comment mention marinading for 24…

goodfoodteam avatar
goodfoodteam

Thanks for your question. We haven't tested this recipe using a smaller joint so can't be specific. The temperatures will remain the same but you will need to reduce the time it's roasting. We'd suggest doing the first blast for half an hour as stated, then using a meat thermometer. We have an…

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