Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish.
• Prep time: 10 minutes
• Cook time: 4 hours
• Yield: Serves 8
• 5 thyme sprigs, leaves removed and chopped
• 2 garlic cloves, crushed
• 2 tsp dried chilli flakes
• 1 tsp smoked paprika
• zest and juice ½ lemon
• 1 tbsp olive oil
• 4-4½ kg boned, scored and rolled pork shoulder
- Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
- Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
- Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.
This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1977644/spiced-slowroast-pork