Slow Roasted Pork Shoulder

Don't Make These Mistakes

Dry the skin thoroughly.

Raise the heat at the end for crackling.

If your oven runs hot, check at 3 hours.

Rest before pulling.

Cooking Slow Roasted Pork Shoulder

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1. Heat the oven to 150°C / 300°F. Score the skin, pat dry and rub with the salt. Mix the fennel, garlic, paprika and oil and rub over the meat.

   Mark done

2. Set the pork on the onions in a roasting tin with the water in the base. Roast for 3 hours 30 minutes.

   Mark done

3. Raise the oven to 230°C / 445°F and roast for 20 minutes until the skin blisters.

   Mark done Start 20 min timer

4. Rest for 20 minutes, loosely covered. Break off the crackling and pull the meat apart.

   Mark done Start 20 min timer

After You've Cooked It

Keeps in the fridge for 4 days. Reheat pulled meat with a splash of stock.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Slow Roasted Pork Shoulder

• Apple sauce
• Roast potatoes
• Braised red cabbage
• Soft rolls

Common Questions About Slow Roasted Pork Shoulder

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.