Name: Slow-roast shoulder of pork
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: 4kg/8lb 13oz boneless pork shoulder joint, rind on and scored -; 12 garlic cloves -; 2 tbsp paprika -; 100ml vegetable oil -; juice 3 lemons -; 4 large potatoes , halved -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Slow-roast shoulder of pork

1. 4kg/8lb 13oz boneless pork shoulder joint, rind on and scored -

2. 12 garlic cloves -

3. 2 tbsp paprika -

4. 100ml vegetable oil -

5. juice 3 lemons -

6. 4 large potatoes , halved -

How to cook deliciously - Slow-roast shoulder of pork

1. Stage

The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.

2. Stage

Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.

3. Stage

Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.

4. Stage

Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.