This delicious slow roast shoulder of pork recipe by James Martin is the perfect hearty meal for a special occasion or weekend roast. With crispy, golden skin and tender, juicy meat, it’s simple to make yet incredibly impressive. You can easily adjust the sides, adding potatoes, apples, and cabbage for a truly comforting dish.
Ingredients Needed
- 3.5kg (7lb 9oz) boned shoulder of pork
- Olive oil
- 2 tbsp sea salt (or kosher salt)
- 2 sprigs thyme, leaves picked
- 50g (1¾oz) duck fat
- 10 King Edward potatoes, peeled and cut into 2 or 3 pieces
- 4 Bramley apples, peeled and roughly chopped
- 50g (1¾oz) butter
- 2-4 tbsp caster sugar (or superfine sugar), to taste
- 1 hispi cabbage, thickly sliced
- Salt and freshly ground black pepper
How To Make Slow Roast Shoulder Of Pork
- Preheat the oven Preheat your oven to 150°C (300°F), or Gas Mark 2.
- Prepare the pork Score the skin of the pork in strips using a sharp knife. Rub the skin all over with olive oil, then rub in the sea salt and thyme leaves.
- Roast the pork Place a deep-sided roasting tin on the bottom shelf of the oven. Place the pork directly on a rack above it and roast for 5 hours.
- Increase the temperature After 5 hours, increase the oven temperature to 210°C (425°F), or Gas Mark 7.
- Prepare the potatoes Remove the roasting tin from under the pork (which will contain the pork juices). Add the duck fat to the tin and return it to the oven for 5 minutes or until hot. In the meantime, place the potatoes in a large saucepan, cover with water, add a pinch of salt, and bring to a boil. Let it simmer for 1 minute, then drain the potatoes into a colander and shake them around to roughen the edges.
- Roast the potatoes Remove the tin from the oven and place it on high heat. Add the potatoes to the tin, turning them to coat them in the duck fat. Return the tin to the oven and roast for 40-45 minutes, turning occasionally.
- Make the apple sauce While the potatoes are roasting, place the apples in a saucepan with 3 tbsp of water, half the butter, and 2 tbsp of sugar. Cover and cook over medium heat, stirring occasionally, until the apples are soft and fluffy. Taste the sauce and add more sugar if desired.
- Cook the cabbage Heat a frying pan over medium-high heat. Add the remaining butter, the cabbage, and a splash of water. Cook for a couple of minutes or until the cabbage is tender and most of the water has evaporated. Season with salt and freshly ground black pepper.
- Serve To serve, carve the pork into thick slices and place onto plates. Spoon the crispy roasted potatoes alongside, add a large dollop of apple sauce, and serve with the cabbage.
Recipe Tips
- Score the pork skin well: Make sure to score the skin deeply but not all the way through. This will help it crisp up perfectly during roasting.
- Rest the pork before carving: Let the pork rest for at least 10 minutes after roasting. This helps the juices settle, making the meat more tender and flavorful.
- Rough up the potatoes: After boiling the potatoes, shake them in the colander to create rough edges. This helps them crisp up better in the duck fat.
- Don’t overcrowd the potatoes: Make sure they’re in a single layer in the roasting tin when roasting the potatoes. Overcrowding will result in soggy potatoes instead of crispy ones.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover slow-roast shoulder of pork cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the leftover pork tightly in plastic or aluminum foil, and place it in a freezer-safe container. It will be kept in the freezer for up to 2 months. To serve, thaw the pork in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pork in a roasting tin, cover with foil to keep it moist, and heat for 20-25 minutes or until warmed. Remove the foil for the last 5 minutes to crisp up the skin.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the roast)
- Calories: 500
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 650mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 55g
Try More James Martin Recipes:
- James Martin Charlotte Royale
- James Martin Raspberry Trifle
- James Martin Tomato And Red Pepper Soup
- James Martin Pulled Pork Recipe
James Martin Slow Roast Shoulder Of Pork
Description
This delicious slow roast shoulder of pork recipe by James Martin is the perfect hearty meal for a special occasion or weekend roast. With crispy, golden skin and tender, juicy meat, it’s simple to make yet incredibly impressive. You can easily adjust the sides, adding potatoes, apples, and cabbage for a truly comforting dish.
Ingredients
Instructions
- Preheat the oven Preheat your oven to 150°C (300°F), or Gas Mark 2.
- Prepare the pork Score the skin of the pork in strips using a sharp knife. Rub the skin all over with olive oil, then rub in the sea salt and thyme leaves.
- Roast the pork Place a deep-sided roasting tin on the bottom shelf of the oven. Place the pork directly on a rack above it and roast for 5 hours.
- Increase the temperature After 5 hours, increase the oven temperature to 210°C (425°F), or Gas Mark 7.
- Prepare the potatoes Remove the roasting tin from under the pork (which will contain the pork juices). Add the duck fat to the tin and return it to the oven for 5 minutes or until hot. In the meantime, place the potatoes in a large saucepan, cover with water, add a pinch of salt, and bring to a boil. Let it simmer for 1 minute, then drain the potatoes into a colander and shake them around to roughen the edges.
- Roast the potatoes Remove the tin from the oven and place it on high heat. Add the potatoes to the tin, turning them to coat them in the duck fat. Return the tin to the oven and roast for 40-45 minutes, turning occasionally.
- Make the apple sauce While the potatoes are roasting, place the apples in a saucepan with 3 tbsp of water, half the butter, and 2 tbsp of sugar. Cover and cook over medium heat, stirring occasionally, until the apples are soft and fluffy. Taste the sauce and add more sugar if desired.
- Cook the cabbage Heat a frying pan over medium-high heat. Add the remaining butter, the cabbage, and a splash of water. Cook for a couple of minutes or until the cabbage is tender and most of the water has evaporated. Season with salt and freshly ground black pepper.
- Serve To serve, carve the pork into thick slices and place onto plates. Spoon the crispy roasted potatoes alongside, add a large dollop of apple sauce, and serve with the cabbage.
Notes
- Score the pork skin well: Make sure to score the skin deeply but not all the way through. This will help it crisp up perfectly during roasting.
- Rest the pork before carving: Let the pork rest for at least 10 minutes after roasting. This helps the juices settle, making the meat more tender and flavorful.
- Rough up the potatoes: After boiling the potatoes, shake them in the colander to create rough edges. This helps them crisp up better in the duck fat.
- Don’t overcrowd the potatoes: Make sure they’re in a single layer in the roasting tin when roasting the potatoes. Overcrowding will result in soggy potatoes instead of crispy ones.
James Martin Slow Roast Shoulder Of Pork