Roast-pork-crackling

Slow-cooked piri piri pork shoulder

Marinated in a spicy, smoky piri piri glaze, this super-succulent roast pork joint is perfect if you want to serve something a bit different

By , 25 March 2019

(1 vote)

Slow-cooked piri piri pork shoulder
  • Cook: 4 Hours
    plus marinating

  • Serves: 12

Nutritional Info
Each 194g serving contains
  • Energy

    1599KJ

    382KCAL

    19%
  • Fat

    23.3g

    high

    33%
  • Saturates

    7.6g

    high

    38%
  • Sugars

    2.3g

    low

    3%
  • Salt

    0.68g

    med

    11%
of your reference intake.
Typical energy values per 100g: 824kJ/197kcal.
Ingredients
  • For the marinade
  • 3 cloves garlic
  • Zest and juice 1 lemon
  • 2tbsp red wine vinegar
  • 1tbsp smoked paprika
  • 1tbsp chilli flakes (or to taste)
  • 1tbsp oregano
  • 1 bay leaf, stalk removed
  • 1tsp ground black pepper
  • 50ml port or water
  • 2tbsp rapeseed oil
  • For the pork
  • Butcher's Selection Pork Boneless Shoulder Joint (typically 1.9kg), skin scored
  • 3 red onions, sliced
  • 1tsp coarse sea salt
  • Thyme sprigs, to garnish
  • Green salad, to serve
Method
  • Put all the ingredients for the marinade into a small bowl and blitz with a handheld blender.

  • Remove the string from the pork and unroll it. Trim away any excess to ensure an even thickness. Lay flat on a board, skin-side down. Massage most of the marinade over the meat but not the skin; reserve the rest.

  • Re-roll the joint and secure with string. Pat the skin dry and refrigerate, uncovered, for at least 4 hrs.

  • Preheat the oven to 240C/220C Fan/Gas 7.

  • Arrange the onions in the centre of a roasting dish, put the pork on top and rub the salt over the skin. Roast for 30 mins until the skin starts to crackle. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cover the joint with foil. Roast for 3 hrs, removing the foil for the final 1 hr and basting the meat with the reserved marinade.

  • Remove the pork from the oven and cover with foil. Rest for 20 mins, garnish with thyme sprigs then serve with the salad.