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Slow-roast pork shoulder Recipe
Slow-roast pork shoulder
  • Cook Time: 20 mins
  • Serving: 6 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 732
  • Carbohydrate Content: 1g
  • Fat Content: 46g
  • Fiber Content: 0g
  • Protein Content: 77g
  • Saturated Fat Content: 16g
  • Sodium Content: 3.1g
  • Sugar Content: 1g

Slow-roast pork shoulder Recipe

By 2021-06-25

Slow-roast pork shoulder is a Winter roasts recipe for 6 people, takes only 30 mins; recipe has black treacle, cider vinegar and smoked paprika.

Ingredients

  • Chilli Powder - 1 tsp chilli powder
  • Smoked Paprika - 2 tsp smoked paprika
  • Cider Vinegar - 2 tbsp cider vinegar
  • Ground Cumin - 1 tsp ground cumin
  • Mustard Powder - 1 tsp mustard powder
  • Pork Shoulder - 2.7kg boned pork shoulder
  • Black Treacle - 1 tsp black treacle

Instructions

  1. In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
  2. Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deeproasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
  3. Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
  4. Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large saute pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
  5. Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below right).

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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