Slow-roasted shoulder of pork

Name: Slow-roasted shoulder of pork
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 4 garlic cloves, peeled; 2 red chillies; 3 kgs shoulder of pork, also called the blade, about 6lb-6lb 8oz, on the bone with the skin on and scored (ask the butcher to do this for you); 5 juice lemons; 3 Tbsps olive oil; 300 milliliters chicken stock; 1 large bunch oregano, leaves picked

Slow-roasted shoulder of pork is a main course that serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 509 calories, 56g of protein, and 28g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have garlic cloves, chicken stock, shoulder of pork, and a few other ingredients on hand, you can make it. 15 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes. If you like this recipe, take a look at these similar recipes: Slow-Roasted Pork Shoulder, Slow-Roasted Aromatic Shoulder of Pork, and Slow-Roasted Pork Shoulder with Fennel and Orange.

Instructions

Heat oven to 230C/fan 210C/gas

Equipment you will use

Oven

Using a mortar and pestle, smash the garlic with the chilli and some salt and pepper. Stab holes all over the flesh side of the meat, then rub the chilli mixture into the flesh, pushing it into the holes and any gaps between the muscles.

Ingredients you will need

Salt And Pepper

Chili Pepper

Garlic

Meat

Dry Seasoning Rub

Equipment you will use

Mortar And Pestle

Place the shoulder on a rack in a roasting tin, then roast for 30 mins or until the skin begins to crackle up, blister and brown.

Pour over half the lemon juice and 2 tbsp of the oil. Reduce the heat to 180C/ fan 160C/gas 3, then leave the meat to roast for about 2 hrs. The shoulder is ready when it is completely soft under the crisp skin. You can tell by prodding it with a roasting fork the meat should be tender and give way. Set the meat aside to rest.

Ingredients you will need

Lemon Juice

Meat

Cooking Oil

While the meat rests, make the gravy. Tip all the fat out of the roasting tin, then place the tin over a low flame. Tip in the rest of the lemon juice, then sizzle, scraping any sticky bits off the bottom with a wooden spoon.

Ingredients you will need

Lemon Juice

Gravy

Meat

Equipment you will use

Wooden Spoon

Pour in the stock, then bring everything to the boil. Strain the gravy through a sieve into a small saucepan, add the oregano leaves, then simmer for a moment.

Ingredients you will need

Oregano