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Spiced Slow-Roast Pork

Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish.

Prep Time

    •    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


  1. 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.
  2. 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.
  3. 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


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