Recipe Shed: Roasts…Six Hour Aromatic Shoulder of Pork

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I could have posted half a dozen recipes for this week’s Recipe Shed. A roast dinner is as important to Sunday to us as feathers on a chicken. Come to think of it, I rather like my chicken sans feathers. But I’m not plumping for a fine-featherless friend this week. Instead, I’ve chosen this sensational shoulder of pork dish. The meat is so tender and succulent, it pulls away in strips; the crackling is as crisp as Walker’s finest. And the flavour is as aromatic as a lady in a bath. It is stupdendous.

Recipe Shed

Serves 2-4

Half shoulder of pork, weighing approx. 1.5kg, skin scored, tied with string
2-3 tbsp olive oil
3 garlic cloves
2 cm piece of ginger
1 red chilli, deseeded
Sea salt
Freshly ground pepper
0.25 litre chicken stock
0.23 litre dry white wine
Juice and zest of 1 lemon
2 star anise
2 bay leaves
1 cinnamon stick
3 cloves

1. In a pestle and mortar, pound the oil, garlic, ginger, chillies, salt and pepper into a thick paste. Rub all over the pork joint, working the paste into the slits in the skin.

2. In a large lidded casserole dish, or slow cooked, add the rest of the ingredients. Preheat the over to 160C/Gas 3, or set the slow cooker to LOW.

3. Transfer the pork to the casserole dish or slow cooker, then forget about it for five hours, until the meat is very tender.

4. Remove the pork from the cooking pot and into a roasting tin. Turn the oven up to 200C/Gas 6 and place the pork in the oven for 20-25 mins, until the skin crisps into crackling.


5. In the meantime, strain the casserole/cooker juices through a sieve into a small pan and over a high heat, reduce to pouring consistency. It too thin, whisk in a little cornflour mixed with water.

6. Carve the pork into thick chunks and serve with creamy mashed potatoes and greens of your choice. Pour the aromatic gravy over to finish.


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• Next Thursday’s Recipe Shed theme will be: SLOW COOKER AND CASSEROLE DISHES (thanks to Ben at MutteringsofaFool for the inspiration)


Filed under Pork, Recipe Shed, Slow Cooker

9 Responses to Recipe Shed: Roasts…Six Hour Aromatic Shoulder of Pork

  1. I love roast! I love pork! I love your recipe! Thank you, now I am starving!

  2. jenny paulin

    i don’t eat pork but i know it always looks good when the crackling looks crispy.
    i have cheated a bit with my link up – it didn’t take much culinary expertise to prepare anyway!!x

  3. Anton1a

    Lovely flavours going on there, and it looks delicious. A massive fan of the Sunday Roast here as well Keith, just something really homely and comforting about it. Thanks for sharing this one, I reckon I can tempt them to try it!:)

    • Anton1a

      ps: respect to the crackling, it’s one thing I definitely need to work on, so will hopefully have some success with this

  4. Keith, I’ve just wiped all the drool off the keyboard. Are you kidding? Pork is my absolute favourite and this looks and sounds gorgeous. Definitely going to try this. Might even do it for Christmas. The only roast I’ve blogged about is a pork and I wouldn’t even bother linking it up because it feigns in comparison to yours.

    Anne xx

  5. For a number of reasons we didnt end up having a roast this weekend so haven’t written about my favourite roast recipe instead. We often to a 24 hour slow roast pork shoulder, is fabulous!

  6. A mouth watering read. As I don’t cook meat it was hard for me to come up with something. In the end I made roast aubergine with felafel and a tehina dresing. I’ll be writing it up later tonight.

  7. I’m not a roast dinner kind of girl but God, that looks good!

  8. Drooling! Definitely going to try the slow roast!