Slow-roasted pork Recipe

Slow-roasted pork

Ingredients

  • 4kg/8lb 13oz boneless pork shoulder joint, rind on and scored
  • 12 garlic cloves
  • 2 tbsp paprika
  • 100ml vegetable oil
  • juice 3 lemons
  • 4 large potatoes, halved

Instructions

  1. 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.
  2. 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.
  3. Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
  4. 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.
Prep. Time: 10 minutes
Cook Time: 5 hours
Serves: 10 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Pork
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