Nigella Slow Roast Pork Shoulder

Every time I slow-roast a pork shoulder, I think of Sunday afternoons growing up in Yorkshire — the house smelling of garlic, rosemary, and something rich and deep that lingered in the air long after the plates were cleared. It was my dad’s favourite. He used to poke the pork shoulder mid-roast and declare, “Another hour, I reckon — almost there.” And he was always right.

This Nigella Slow Roast Pork Shoulder recipe taps into that same magic. With garlic, anchovies, and mustard melding into a punchy paste, and hours of slow roasting at a low temp, the meat becomes tender enough to fall apart at a glance. It’s a patient dish — one that rewards waiting with soulful, savoury richness.

If you’re new to pork shoulder or just want to master a comforting roast, this one is easy, timeless, and very Nigella

Ingredients List

• 2 tablespoons chopped garlic : brings that unmistakable aromatic punch.
• 3 anchovies, rinsed : trust me, they melt into the background and add depth, not fishiness.
• 2 tablespoons chopped fresh rosemary : woodsy and fragrant.
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• ¼ cup olive oil : helps loosen the paste and adds richness.
• 2 tablespoons coarse Dijon mustard : gives it that bold, tangy backbone.
• 1 6-pound boneless pork shoulder, trimmed of excess fat and tied : the hero of the dish. Tied meat roasts more evenly.

How to Make It

1. Make the marinade paste
   Toss garlic, anchovies, rosemary, salt, and pepper into a small food processor. Blitz until smooth.
2. Add the oil
   Pour in olive oil and blend again until everything comes together. Then, stir in the mustard by hand — you want it a bit coarse and punchy.
3. Rub and rest
   Rub the mixture all over the pork shoulder. Really get into every crease and cranny. Loosely wrap in plastic and refrigerate for at least 2 hours, or up to 24 if you’re organised (I rarely am).
4. Preheat and prep
   Take the pork out of the fridge and let it come to room temp — about 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
5. Roast high and fast
   Place the pork in a shallow roasting tin and roast, uncovered, for 30 minutes. You want a little browning on top.
6. Slow it down
   Drop the oven temp to 250°F (120°C). Roast for 6–8 hours, until the internal temp hits 180°F (82°C). The pork should feel soft when poked — like pressing on a well-worn sofa cushion.
7. Catch the juices
   Pour any juices from the roasting pan into a container and pop it in the fridge. Let the fat rise while the pork rests for 20 minutes. Now’s a good time to make a quick slaw or peel potatoes.
8. Optional: crisp the top
   Want it crunchier? Crank the oven back to 450°F for 15–20 minutes. Don’t walk away — it can go from golden to scorched in seconds. (Guess how I know…)
9. Serve
   Slice thick or shred. Skim the fat off the resting juices, warm them gently, and serve alongside for drizzling.

Common Mistakes

Why is my pork dry?
You may have overcooked it past 190°F, or skipped the resting step. Letting it rest keeps the juices where they belong — inside.

Can I skip the anchovies?
You can, but they add that secret layer of umami. You won’t taste “fish,” promise.

Why is the meat tough?
You probably didn’t cook it long enough. Shoulder needs time to break down. Six hours is the bare minimum.

Do I have to tie the pork shoulder?
Technically no, but it helps it cook evenly and hold shape. If it’s falling apart too soon, it’s harder to carve nicely.

Mistake I made?
I once forgot to lower the oven after the first blast at 450°F. Ended up with pork charcoal. Don’t be like me — set a timer.

Storage and Reheating Tips

Fridge:
Store leftovers in an airtight container for up to 3 days. It gets even tastier overnight.

Freezer:
Wrap tightly or use a freezer bag — good for up to 3 months. Defrost in fridge overnight.

Reheating:

• Oven: 350°F for 15–20 minutes, covered.
• Microwave: 2–3 minutes on medium, stirring halfway.
• Air fryer: 5–7 minutes at 350°F for crispy bits.
• Stove: Warm gently in a pan with a splash of broth or water.

What to Serve With It

• Garlic mash — creamy potatoes soak up the juices like a dream.
• Roasted carrots & parsnips — sweet, earthy counterpoint to the savoury pork.
• Crisp green salad with vinaigrette — cuts through the richness.

Bonus: crusty bread to mop up the drippings. You will want to.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Yes — just ensure your Dijon mustard is gluten-free. Most are, but double-check the label.

Can I use bone-in pork shoulder?
Absolutely. It’ll just need a little extra time. Use a meat thermometer to guide you.

What can I use instead of anchovies?
Try a teaspoon of miso paste or Worcestershire sauce. They bring that same umami depth.

Do I need a food processor?
No — you can use a mortar and pestle or chop everything finely and mix by hand. It’s a workout, but it works.

More Nigella Recipe:

• Nigella Pumpkin Soup
• Nigella Prawn And Mango Curry
• Nigella Bavette Steak Recipe

Nutrition Facts:

• Calories: 333.64 kcal
• Carbohydrates: 0.75 g
• Protein: 51.55 g
• Fat: 12.39 g
• Saturated Fat: 3.09 g
• Cholesterol: 136.68 mg
• Sodium: 539.9 mg
• Potassium: 869.92 mg
• Fiber: 0.2 mg
• Sugar: 0.04 mg
• Calcium: 22.27 mg
• Iron: 2.17 mg