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Slow-Roasted Pork Shoulder with Lemon and Garlic

Name: Slow-Roasted Pork Shoulder with Lemon and Garlic
Total time: 330 min
Yield: 8 servings
Cuisine: Polish
Ingredients: 5 cloves garlic, chopped; Zest of 1 lemon; 15g salt; 10g ground black pepper; 50ml vegetable oil; 2kg pork shoulder; 500ml dry white wine

Melt-in-the-mouth, slow-cooked pork shoulder scented with lemon, garlic, and crisp crackling.

330 min serves 8 Easy

Slow-Roasted Pork Shoulder with Lemon and Garlic

Ingredients

5 cloves garlic, chopped3 pack

Zest of 1 lemon1 unit

15g salt750g

10g ground black pepper100g

50ml vegetable oil1L

2kg pork shoulder2kg

500ml dry white wine750ml

Method

Heat the oven to 200C/180C fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste. Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top. Score the skin using a sharp knife, then rub a large pinch of salt into the skin. Tie the pork together using kitchen string.
Line a large baking tray with a double layer of foil and put the pork on top, skin-side up. Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides. Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1. Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.
Turn the oven up to 240C/220C fan/gas 9. Carefully spoon the pork roasting juices from the pan into a saucepan and cook over a medium heat for 10-15 mins, or until reduced by a third. Season to taste.
Meanwhile, arrange the foil around the meat so only the skin is exposed, then return to the oven for 10-15 mins until the skin is puffed up and browned all over. Leave to rest for 20 mins before slicing. Serve with the sauce drizzled over.

Cost to cook

serves 8 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £12.13 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£14.31 est. · serves 8

Method

Heat the oven to 200C/180C fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste. Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top. Score the skin using a sharp knife, then rub a large pinch of salt into the skin. Tie the pork together using kitchen string.

Line a large baking tray with a double layer of foil and put the pork on top, skin-side up. Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides. Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1. Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.

Turn the oven up to 240C/220C fan/gas 9. Carefully spoon the pork roasting juices from the pan into a saucepan and cook over a medium heat for 10-15 mins, or until reduced by a third. Season to taste.

Meanwhile, arrange the foil around the meat so only the skin is exposed, then return to the oven for 10-15 mins until the skin is puffed up and browned all over. Leave to rest for 20 mins before slicing. Serve with the sauce drizzled over.