Recipe byThe ZestyPlate Kitchen
Pork shoulder rubbed with a fragrant herb paste and slow-roasted in white wine until tender, with puffed, crisp crackling.
A whole pork shoulder rubbed with lemon, garlic and sage, then cooked low and slow until the meat shreds easily and the skin puffs into crisp crackling. A good splash of white wine in the tray reduces down into a savoury sauce while it roasts. This is a generous, no-fuss roast built for feeding a crowd.
Jump to recipe
Prep 20 min
Cook 300 min
Total 320 min
Medium
Scale:
- 5 chopped cloves Garlic
- Zest of 1 Lemon
- 15g Salt
- 10g Black Pepper
- 50 ml Vegetable Oil
- 2kg Pork Shoulder
- 500ml Dry White Wine
Nutrition (per serving)
700
kcal
43g
Protein
3g
Carbs
51g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 200C/180C fan/gas 6. Pound the garlic, sage, lemon zest, salt and pepper to a paste with a pestle and mortar, stir in the oil, and spread it over the pork shoulder, keeping it off the skin on top. Score the skin with a sharp knife, rub a large pinch of salt into it, and tie the pork with kitchen string.
- Line a large baking tray with a double layer of foil and sit the pork on top, skin-side up. Bring the foil up around the pork into a parcel, then pour the wine into the tray around the sides. Put it in the oven and drop the temperature to 140C/120C fan/gas 1. Roast for 4 to 5 hours, until a meat thermometer in the thickest part reads 70C.
- Turn the oven up to 240C/220C fan/gas 9. Carefully spoon the roasting juices into a saucepan and cook over medium heat for 10 to 15 minutes, until reduced by a third, then season to taste.
- Meanwhile, fold the foil down so only the skin is exposed, and return the pork to the oven for 10 to 15 minutes until the skin puffs and browns all over. Rest for 20 minutes before slicing, and serve with the sauce drizzled over.
Tips from the ZestyPlate Kitchen
- Score the skin and rub salt into it for the crispest crackling.
- Keep the herb paste off the skin so it can dry out and crisp.
- Cook it low and slow until a thermometer reads 70C in the thickest part.
- Give the skin a high-heat blast at the end to puff it up and turn it golden.
Frequently Asked Questions
Score the skin, rub it with salt, keep it dry, and finish with a high-heat blast. Make sure no paste or moisture touches the skin.
Pork shoulder is made for slow roasting; its fat and connective tissue break down into tender, juicy meat over the long cook.
The roasting juices are best made fresh, but you can reduce them while the meat rests, then reheat to serve.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!