Slow Roast Shoulder Of Pork

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

• Cooking Time Prep 5 mins
  Cook 4 hrs, 30 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  581

• Protein

  53g

• Carbs

  18g

• Fat

  34g

• Saturates

  12g

• Fibre

  1g

• Sugar

  1g

• Salt

  1g

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

Directions

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.
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.

Categories: All Christmas, Cooking For..., Events, Seasonal