Name: Slow roast shoulder of pork
Prep time: 5 min
Cook time: 4 h 30 min
Total time: 15 h
Yield: 8
Cuisine: British
Ingredients: 3kg piece of pork shoulder bone in and rind on; 4 garlic cloves crushed; 2 tsp paprika; 2 tbsp vegetable oil; juice 1 lemon; 4 large potatoes peeled

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Slow roast shoulder of pork

Slow roast shoulder of pork

John Torode

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Serves 8

Easy

Prep: 5 mins

Cook: 4 hrs and 30 mins

Plus overnight marinating and resting

A star rating of 4.5 out of 5.9 ratingsRate

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If you're entertaining a crowd, keep the cooking laid-back but delicious with this tender roast pork and homemade apple sauce

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Ingredients

Nutrition

Units:

MetricUS

3kg piece of pork shoulder

bone in and rind on
4 garlic cloves

crushed
2 tsp paprika
2 tbsp vegetable oil
juice 1 lemon
4 large potatoes

peeled

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Nutrition: per serving

kcal581
fat34g
saturates12g
carbs18g
sugars1g
fibre1g
protein53g
salt1g

low

Method

step 1

The day before, use a very sharp knife to score the skin of the pork in a criss-cross fashion at 1cm intervals. (Ask your butcher to do this if you prefer.) Combine the garlic, paprika, oil, lemon juice and 1 tsp salt in a mixing bowl. Rub this marinade all over the pork, cover and leave in the fridge for 12-24 hrs.
step 2

The next day, heat oven to 220C/ 200C fan/gas 7. Put the potatoes in a roasting tin to make a trivet for the meat, trimming them flat if you need to. Sit the pork on top, then pour any marinade plus ½ a cup of water over the pork. Cook for 30 mins to start the crackling crisping up. Now turn down the oven to 150C/130C fan/gas 2, cover the tin with foil and cook for 3½ hrs. Remove from the oven and leave to rest for 30 mins. Serve with apple sauce, see below.

RECIPE TIPS

APPLE SAUCE

Put 3 eating apples and 2 Bramley apples, chopped, in a saucepan with 1 tbsp cider vinegar, 2 tsp caster sugar and 2 tbsp water, cover and bring to the boil. Turn the heat down to a simmer and stir every few mins to break down the apple. Cook for a good 15 mins, stirring every now and then to stop the apples catching on the bottom of the pan. Leave to cool. Will keep in the fridge for 3 days or freeze for up to 3 months. Defrost in the fridge.

Recipe from Good Food magazine, January 2010

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A star rating of 4.5 out of 5.9 ratings

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