Slow-roast shoulder of pork
With something that little bit different in mind this Christmas, perhaps to supplement the traditional roast turkey, try this slow-roast shoulder of pork for a no-fuss meal ideal for entertaining. It will satisfy friends and make lovely leftovers for cold meals and sandwiches too - a real bonus and time-saver over the festive season. George continues to source his pork from renowned local native and rare breeds specialist producer, Tom Burn, of Holy Island.
Author: George Payne
Ingredients
- 4kg boneless pork shoulder joint, rind on and scored
- 12 garlic cloves
- 2 tbsp paprika
- 100ml vegetable oil
- juice 3 lemons
- 4 large potatoes halved
Method
- The day before cooking, pat dry the pork with kitchen paper. In a food processor, mix together the garlic, paprika, oil and lemon juice with 1tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hours.
- Heat oven to 150C/130C fan/Gas2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any remaining marinade with 300ml water, cover with foil and cook for 5 hours.
- Remove the foil and increase oven to 180C/Gas4. Cook for 1 hour. Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take two forks and slowly pull the meat apart. You can cut the pork into hunks if you choose, but we prefer it all in stringy bits, ready to go with whatever accompaniments you choose. Any leftovers can, of course, be used for other meals.
