Slow-Roasted Pork Shoulder with Golden Potatoes
A comforting Sunday classic: a pork shoulder slow-roasted until meltingly tender, surrounded by golden garlic-infused potatoes. Simple ingredients, big flavours — the kind of dish that fills the kitchen with an irresistible aroma.
🛒 Ingredients
6 servings
- 1 pork shoulder, approximately 2 kg (bone-in or boneless)
- 1 kg waxy potatoes, peeled and halved
- 6 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- Fresh rosemary and thyme to taste
- 1 bay leaf
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Line a large roasting pan with aluminium foil.
- 2
Using a sharp knife, make several deep cuts all over the pork and push whole garlic cloves into the incisions.
- 3
Rub the pork with olive oil, season generously with salt, pepper and smoked paprika, and scatter with rosemary and thyme.
- 4
Place the pork in the centre of the pan. Toss the potatoes with olive oil, salt and a few rosemary sprigs, then arrange them around the meat.
- 5
Cover tightly with foil and roast for 2½ hours. Remove the foil for the last 30 minutes to brown the pork and crisp the potatoes.
- 6
Rest for 10 minutes before carving. Serve with the golden potatoes and the pan juices spooned over.
💡 Chef's Tip
For maximum flavour, marinate the pork overnight in the fridge with the garlic, paprika and herbs. Take it out of the fridge 30 minutes before cooking for even roasting.
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