SLOW ROAST SHOULDER OF PORK

Slow roast shoulder of pork image

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

Provided by John Torode

Time 15h

Number Of Ingredients 6

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

Steps:

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.
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.

Nutrition Facts : Calories 581 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 53 grams protein, Sodium 1 milligram of sodium