SLOW-ROAST SHOULDER OF PORK
Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too
Provided by John Torode
Categories Main course
Time 6h10m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 655 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Protein 69 grams protein, Sodium 0.4 milligram of sodium
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