Name: Spiced slow-roast pork
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: Serves 8 with leftovers
Cuisine: British
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

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Spiced slow-roast pork

Spiced slow-roast pork

James Martin

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Serves 8 with leftovers

Easy

Prep: 10 mins

Cook: 4 hrs

A star rating of 4.3 out of 5.12 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal551
fat41g
saturates13g
carbs0g
sugars0g
fibre0g
protein45g
salt0.4g

low

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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A star rating of 4.3 out of 5.12 ratings

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