SHOULDER OF PORK

This is a gloriously Germanic feast: Shoulder of Pork, rubbed in salt and garlic then slowly roast in the oven for 2 ½ hours. You need to go to a good butcher, ask for uncured meat, and make sure to get the rind scored for you.

This is as simple as it is splendid – I do love this kind of cooking – throw everything in one roasting tin and leave to cook (save some casual basting) slowly on its own in the oven.

SHOULDER OF PORK

This is a gloriously Germanic feast: Shoulder of Pork, rubbed in salt and garlic then slowly roast in the oven for 2 ½ hours. You need to go to a good butcher, ask for uncured meat, and make sure to get the rind scored for you…

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Recipe by Michelle

0 from 0 votes

Course: MainDifficulty: Easy

Servings

8

servings

Total time

3

hours 

20

minutes

Ingredients

• 1500g Shoulder of Pork

• 2 whole Garlic Bulbs

• 2 Carrots

• 2 Onlions

• 1 tbsp Olive Oil

Method

• Rub the rind in olive oil and salt.
• Place the shoulder of pork on the whole garlic bulbs, carrots and whole onions.
• Preheat oven and roast for 1/2 an hour by 220 C, reduce to 170 C cover with foil and roast for 1 1/2 hours.
• Remove foil and roast for a further 1/2 hour

Notes

• MACROS – 0 Carbs

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