Pork Shoulder is a delicious cut and one of the best roasting joints as it stays moist during cooking. It is perfect for a slow roast on a Sunday with family and friends.
To serve 6-10 people a 4kg/8lb 13oz bone in pork shoulder joint
(for 4-6 people choose a 2.5kg/6lb joint and reduce cooking time to 3.5-4 hours)
Pre-heat oven to gas mark 7/220°C/425°F
Ensure rind is on and score the top – ask your butcher to do this for you if you are unsure.
Rub sea salt into the scored fat and season the underside of the meat as well.
Rub paprika and drizzle a little honey on to the meat.
Add a garlic glove, 1 chopped carrot and 1/2 chopped onion to the roasting pan.
Place meat skin side up and roast for about 30 minutes until the skin starts to puff up and you can see it turning into crackling.
Turn the heat down to about gas mark 3 and cover the pork and continue roasting for about 4 hours. Every or hour or so, baste the pork with the juices as it cooks.
Serve with roast potatoes or new potatoes, with fresh veg or salad!