Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Pork shoulder roasted low and slow until it pulls apart.
About 5 minutes hands-on; then 5 hours in a low oven.
Equipment: Roasting tin; foil
Measures and names
Ingredients
- 1.5 kg boneless pork shoulder, skin scored
- Salt
Optional extras
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- A splash of cider vinegar to finish
Method
- Heat the oven to 160°C (fan 140°C). Pat the pork dry and rub salt, and any spices, all over.
- Put it in a roasting tin, cover tightly with foil and roast for 4 hours 30 minutes.
- Uncover, turn the oven up to 220°C (fan 200°C) and roast for 30 minutes more to crisp the skin.
- Rest for 15 minutes, then pull the meat apart with two forks.
Swaps and tips
It also works in a slow cooker: 8 hours on low with a splash of water. Leftovers freeze well in portions.
Add carbs for the family (optional)
For the family, serve in wraps or rolls.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 0 g | 0 g | 29 g | 420 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
