- Cook Time: 10 mins
- Serving: 10 Persons
Nutrition facts (per portion)
- Calories: 655
- Carbohydrate Content: 0g
- Fat Content: 42g
- Fiber Content: 0g
- Protein Content: 69g
- Saturated Fat Content: 16g
- Sodium Content: 0.4g
- Sugar Content: 0g
Slow-roast shoulder of pork Recipe
Slow-roast shoulder of pork is a Winter roasts recipe for 10 people, takes only 20 mins; recipe has pork shoulder, garlic clove and paprika.
Ingredients
- Vegetable Oil - 100ml vegetable oil
- Garlic Clove - 12 garlic cloves
- Lemon - juice 3 lemons
- Paprika - 2 tbsp paprika
- Potato - 4 large potatoes, halved
- Pork Shoulder - 4kg/8lb 13oz boneless pork shoulder joint, rind on and scored
Instructions
- 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.
- 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.
- Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
- 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.