Slow-roast pork shoulder with sage, garlic and lemon
- February 2014
- Serves 8
- Hands-on time 20 min, oven time up to 6 hours 20 min, plus resting
Breathe in the enticing smells as this roast pork shoulder cooks – we promise you the taste will be worth the wait.
- 20g (5.9g saturated)
- 1g (0.4g sugars)
PER SERVING (for 8)
See Wine Match
Roasting this way results in easy-to-slice meat. If you want pork you can shred, use bone-in belly and cook the same way.
If you want to thicken the juices, put a few spoonfuls into a bowl and whisk in a little cornflour. Whisk back into the pan of juices and bubble.
Any leftovers will keep, sliced and covered, in the fridge for up to 3 days. Reheat for a fantastic pork sandwich.
You can marinate the pork in the fridge, covered with cling film, for up to 48 hours.
What's the perfect wine match?
Our friends at Majestic Wine recommend Stone Arka Merlot. The fantastic Bulgarian Merlot has oodles of elegant dark berry, plum and violet flavour. Its plush tannins partners well with hearty pork belly.
Use promo code DELICIOUS to get £10 off when you spend £40 or more.£8.99 | Buy Now See all Merlot
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