Slow-Roasted Pork Shoulder
Slow-roasted pork shoulder seasoned with black peppercorns and fennel seeds, finished with its own pan juices for added depth. Serves 6.
TOTAL TIME
16 hr 37 min
ACTIVE TIME
27 min
QUANTITY
~3.55 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/12
Tools0/19
Ingredients0/12 gathered · 6 servings
2.5kg
1tbsp
1tsp
1tsp
as needed
2piece
2piece
6clove
4sprig
3tbsp
250ml
250ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2.5kg | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | as needed | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 6clove | — | — | |
| 9 | | 4sprig | — | — | |
| 10 | | 3tbsp | — | — | |
| 11 | | 250ml | — | — | |
| 12 | | 250ml | — | — |
Tools19 items
Serveware1 item
Procedure52 steps
1 of 52
Lay the pork shoulder skin side up on the chopping board.
Bone-in pork shoulder · 2.5 kg
⏱ 15s
ResultBone-in pork shoulder2 of 52
Score the skin in lines about 1 cm apart with a very sharp knife, cutting through the skin and fat but not into the meat.
⏱ 5 min
ResultScored pork shoulder3 of 52
Pat the pork dry all over with kitchen paper.
⏱ 1 min
ResultDried scored pork4 of 52
Lift the pork onto the baking tray, skin side up.
⏱ 15s
ResultDried scored pork5 of 52
Tip the fennel seeds into the dry frying pan.
Fennel seeds · 1 tbsp
⏱ 5s
ResultFennel seeds6 of 52
Add the peppercorns.
Black peppercorns · 1 tsp⏱ 5s
ResultFennel seeds and peppercorns7 of 52
Toast over a medium heat for about 90 seconds, stirring, until fragrant.
⏱ 1 min 30s
ResultToasted fennel and pepper8 of 52
Tip the spices into the small bowl.
⏱ 5s
ResultToasted fennel and pepper9 of 52
Crush them coarsely with the end of the rolling pin.
⏱ 1 min
ResultCrushed fennel and pepper10 of 52
Add the chilli flakes.
Chilli flakes · 1 tsp⏱ 5s
ResultCrushed spices with chilli11 of 52
Add 2 tablespoons of flaked salt and mix.
Flaked sea salt · 2 tbsp⏱ 5s
ResultFennel salt rub12 of 52
Rub the spice mixture all over the pork, pushing it into the cuts in the skin.
⏱ 2 min
ResultSpice-rubbed pork shoulder13 of 52
Put the tray in the fridge, uncovered.
⏱ 10s
ResultSpice-rubbed pork shoulder14 of 52
Leave for at least 8 hours or overnight, uncovered so the skin dries out.
⏱ 8 hr
ResultCured pork shoulder15 of 52
Take the tray out of the fridge.
⏱ 10s
ResultCured pork shoulder16 of 52
Leave the pork at room temperature for an hour.
⏱ 1 hr
ResultRoom-temperature pork shoulder17 of 52
Turn the oven to 220 °C and let it heat fully.
⏱ 20 min
18 of 52
Lay the onions on the chopping board.
White onion · 2 piece⏱ 5s
ResultWhite onion19 of 52
Cut the onions in half through the root, leaving the skins on.
⏱ 30s
ResultHalved onions20 of 52
Put the onion halves cut side down in the roasting tin.
⏱ 10s
ResultHalved onions21 of 52
Lay the carrots on the chopping board.
Carrots · 2 piece⏱ 5s
ResultCarrots24 of 52
Lay the garlic cloves on the chopping board.
Garlic clove · 6 clove⏱ 5s
ResultGarlic clove25 of 52
Crush each clove lightly under the flat of the knife, leaving the skins on.
⏱ 30s
ResultBruised garlic cloves26 of 52
Scatter the garlic in the tin.
⏱ 5s
ResultOnions, carrots and garlic27 of 52
Lay the rosemary sprigs on top.
Fresh rosemary · 4 sprig⏱ 5s
ResultVegetable trivet28 of 52
Drizzle the olive oil over the pork skin and rub it in.
Extra-virgin olive oil · 3 tbsp
⏱ 20s
ResultOiled pork shoulder29 of 52
Lift the pork onto the vegetables, skin side up.
⏱ 20s
ResultPork and trivet30 of 52
Using oven gloves, put the tin in the oven.
⏱ 15s
ResultPork and trivet31 of 52
Roast for 30 minutes, until the skin starts to blister.
⏱ 30 min
ResultBlistered pork shoulder32 of 52
Using oven gloves, take the tin out.
⏱ 15s
ResultBlistered pork shoulder33 of 52
Pour the wine into the tin around the pork, not over the skin.
Dry white wine · 250 ml⏱ 10s
ResultPork with wine34 of 52
Pour in the water the same way.
Water · 250 ml⏱ 10s
ResultPork with braising liquid35 of 52
Cover the tin tightly with foil.
⏱ 30s
36 of 52
Turn the oven down to 150 °C.
⏱ 10s
37 of 52
Using oven gloves, put the tin back in the oven.
⏱ 15s
ResultPork with braising liquid38 of 52
Roast for 6 hours, until the meat pulls apart easily with a fork.
⏱ 6 hr
ResultSlow-roasted pork shoulder39 of 52
Using oven gloves, take the tin out and turn the oven up to 220 °C.
⏱ 15s
ResultSlow-roasted pork shoulder40 of 52
Lift off the foil, away from you.
⏱ 15s
41 of 52
Using oven gloves, put the tin back in the hot oven.
⏱ 15s
ResultSlow-roasted pork shoulder42 of 52
Roast for about 25 minutes, until the skin has crackled all over.
⏱ 25 min
ResultCrackled pork shoulder43 of 52
Using oven gloves, take the tin out of the oven.
⏱ 15s
ResultCrackled pork shoulder44 of 52
Lift the pork onto the serving platter with tongs and a fork.
⏱ 30s
ResultPork shoulder to restused in step 4645 of 52
Leave the pork to rest for 20 minutes.
⏱ 20 min
ResultRested pork shoulder46 of 52
Pour the juices through the sieve into the small saucepan, pressing the vegetables to get every drop out.
⏱ 2 min
ResultStrained roasting juices48 of 52
Spoon off most of the fat from the surface.
⏱ 1 min 30s
ResultSkimmed roasting juices49 of 52
Simmer for about 5 minutes, until slightly reduced.
⏱ 5 min
ResultReduced pork juices51 of 52
Break the crackling into pieces, lift out the bone and pull the meat into chunks with two forks.
⏱ 5 min
ResultPulled pork shoulder52 of 52
Spoon the hot juices over the meat and serve.
⏱ 15s
ResultSlow-Roasted Pork ShoulderTotal Time16 hr 37 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2.5 kg | | Lay the pork shoulder skin side up on the chopping board.⏱ 15sResultBone-in pork shoulder |
| 2 | Bone-in pork shoulderstep 1 | | Score the skin in lines about 1 cm apart with a very sharp knife, cutting through the skin and fat but not into the meat.⏱ 5 minResultScored pork shoulder |
| 3 | Scored pork shoulderstep 2 | | Pat the pork dry all over with kitchen paper.⏱ 1 minResultDried scored pork |
| 4 | Dried scored porkstep 3 | | Lift the pork onto the baking tray, skin side up.⏱ 15sResultDried scored pork |
| 5 | 1 tbsp | | Tip the fennel seeds into the dry frying pan.⏱ 5sResultFennel seeds |
| 6 | 1 tsp | | Add the peppercorns.⏱ 5sResultFennel seeds and peppercorns |
| 7 | — | | Toast over a medium heat for about 90 seconds, stirring, until fragrant.⏱ 1 min 30sResultToasted fennel and pepper |
| 8 | Toasted fennel and pepperstep 7 | | Tip the spices into the small bowl.⏱ 5sResultToasted fennel and pepper |
| 9 | — | | Crush them coarsely with the end of the rolling pin.⏱ 1 minResultCrushed fennel and pepper |
| 10 | 1 tsp | | Add the chilli flakes.⏱ 5sResultCrushed spices with chilli |
| 11 | 2 tbsp | | Add 2 tablespoons of flaked salt and mix.⏱ 5sResultFennel salt rub |
| 12 | Fennel salt rubstep 11 | | Rub the spice mixture all over the pork, pushing it into the cuts in the skin.⏱ 2 minResultSpice-rubbed pork shoulder |
| 13 | — | | Put the tray in the fridge, uncovered.⏱ 10sResultSpice-rubbed pork shoulder |
| 14 | — | | Leave for at least 8 hours or overnight, uncovered so the skin dries out.⏱ 8 hrResultCured pork shoulder |
| 15 | — | | Take the tray out of the fridge.⏱ 10sResultCured pork shoulder |
| 16 | — | | Leave the pork at room temperature for an hour.⏱ 1 hrResultRoom-temperature pork shoulder |
| 17 | — | | Turn the oven to 220 °C and let it heat fully.⏱ 20 min |
| 18 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultWhite onion |
| 19 | White onionstep 18 | | Cut the onions in half through the root, leaving the skins on.⏱ 30sResultHalved onions |
| 20 | Halved onionsstep 19 | | Put the onion halves cut side down in the roasting tin.⏱ 10sResultHalved onions |
| 21 | 2 piece | | Lay the carrots on the chopping board.⏱ 5sResultCarrots |
| 22 | Carrotsstep 21 | | Cut the carrots into large chunks.⏱ 40sResultCarrot chunks |
| 23 | Carrot chunksstep 22 | | Add the carrots to the tin.⏱ 10sResultOnions and carrots |
| 24 | 6 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 25 | Garlic clovestep 24 | | Crush each clove lightly under the flat of the knife, leaving the skins on.⏱ 30sResultBruised garlic cloves |
| 26 | Bruised garlic clovesstep 25 | | Scatter the garlic in the tin.⏱ 5sResultOnions, carrots and garlic |
| 27 | 4 sprig | | Lay the rosemary sprigs on top.⏱ 5sResultVegetable trivet |
| 28 | 3 tbsp | | Drizzle the olive oil over the pork skin and rub it in.⏱ 20sResultOiled pork shoulder |
| 29 | Oiled pork shoulderstep 28 | | Lift the pork onto the vegetables, skin side up.⏱ 20sResultPork and trivet |
| 30 | — | | Using oven gloves, put the tin in the oven.⏱ 15sResultPork and trivet |
| 31 | — | | Roast for 30 minutes, until the skin starts to blister.⏱ 30 minResultBlistered pork shoulder |
| 32 | — | | Using oven gloves, take the tin out.⏱ 15sResultBlistered pork shoulder |
| 33 | 250 ml | | Pour the wine into the tin around the pork, not over the skin.⏱ 10sResultPork with wine |
| 34 | 250 ml | | Pour in the water the same way.⏱ 10sResultPork with braising liquid |
| 35 | — | | Cover the tin tightly with foil.⏱ 30s |
| 36 | — | | Turn the oven down to 150 °C.⏱ 10s |
| 37 | — | | Using oven gloves, put the tin back in the oven.⏱ 15sResultPork with braising liquid |
| 38 | — | | Roast for 6 hours, until the meat pulls apart easily with a fork.⏱ 6 hrResultSlow-roasted pork shoulder |
| 39 | — | | Using oven gloves, take the tin out and turn the oven up to 220 °C.⏱ 15sResultSlow-roasted pork shoulder |
| 40 | — | | Lift off the foil, away from you.⏱ 15s |
| 41 | — | | Using oven gloves, put the tin back in the hot oven.⏱ 15sResultSlow-roasted pork shoulder |
| 42 | — | | Roast for about 25 minutes, until the skin has crackled all over.⏱ 25 minResultCrackled pork shoulder |
| 43 | — | | Using oven gloves, take the tin out of the oven.⏱ 15sResultCrackled pork shoulder |
| 44 | Crackled pork shoulderstep 43 | | Lift the pork onto the serving platter with tongs and a fork.⏱ 30sResultPork shoulder to restused in step 46 |
| 45 | — | | Leave the pork to rest for 20 minutes.⏱ 20 minResultRested pork shoulder |
| 46 | Roasting juices and vegetablesstep 44 | | Pour the juices through the sieve into the small saucepan, pressing the vegetables to get every drop out.⏱ 2 minResultStrained roasting juices |
| 47 | Spent roasting vegetablesstep 46 | | Throw away the spent vegetables.⏱ 10s |
| 48 | — | | Spoon off most of the fat from the surface.⏱ 1 min 30sResultSkimmed roasting juices |
| 49 | — | | Simmer for about 5 minutes, until slightly reduced.⏱ 5 minResultReduced pork juices |
| 50 | 1 pinch | | Taste and add a pinch of salt.⏱ 5sResultPork gravyused in step 52 |
| 51 | — | | Break the crackling into pieces, lift out the bone and pull the meat into chunks with two forks.⏱ 5 minResultPulled pork shoulder |
| 52 | Pork gravystep 50 | | Spoon the hot juices over the meat and serve.⏱ 15sResultSlow-Roasted Pork Shoulder |
| Total Time | 16 hr 37 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,142kcal | |
| 78g | |
| 86g | |
| 30g | |
| 9g | |
| 4g | |
| 2g | |
| 2,665mg |
Ingredients0/12
Tools0/19
Recipe
Slow-Roasted Pork Shoulder
Slow-roasted pork shoulder seasoned with black peppercorns and fennel seeds, finished with its own pan juices for added depth. Serves 6.
What you’ll doYou will score the skin, rub the pork with toasted fennel, pepper, chilli and salt and leave it uncovered in the fridge overnight. It roasts hot on a bed of onions, carrots, garlic and rosemary, then covered with wine and water for 6 hours, and finally hot again to crackle; the strained juices are reduced into a quick gravy.
Serves6
Total16 hr 37 min
LevelMedium
Ingredients
- Bone-in pork shoulder2.5 kg
- Fennel seeds1 tbsp
- Black peppercorns1 tsp
- Chilli flakes1 tsp
- Flaked sea saltas needed
- White onion2 piece
- Carrots2 piece
- Garlic clove6 clove
- Fresh rosemary4 sprig
- Extra-virgin olive oil3 tbsp
- Dry white wine250 ml
- Water250 ml
Tools
SpoonTongsSieveRolling pinFrying panSmall bowlOvenRoasting tinKitchen foilSmall saucepanChef's knifeServing platterWooden spoonBaking trayRefrigeratorForkKitchen paperOven gloveChopping board
Method
1
Lay the pork shoulder skin side up on the chopping board.
15sChopping boardBone-in pork shoulder · 2.5 kg
2
Score the skin in lines about 1 cm apart with a very sharp knife, cutting through the skin and fat but not into the meat.
5 minChopping board, Chefs knifeBone-in pork shoulder · step 1
3
Pat the pork dry all over with kitchen paper.
1 minChopping board, Kitchen paperScored pork shoulder · step 2
4
Lift the pork onto the baking tray, skin side up.
15sBaking trayDried scored pork · step 3
5
Tip the fennel seeds into the dry frying pan.
5sFrying panFennel seeds · 1 tbsp
6
Add the peppercorns.
5sFrying panBlack peppercorns · 1 tsp
7
Toast over a medium heat for about 90 seconds, stirring, until fragrant.
1 min 30sFrying pan, Wooden spoon
8
Tip the spices into the small bowl.
5sSmall bowlToasted fennel and pepper · step 7
9
Crush them coarsely with the end of the rolling pin.
1 minSmall bowl, Rolling pin
10
Add the chilli flakes.
5sSmall bowlChilli flakes · 1 tsp
11
Add 2 tablespoons of flaked salt and mix.
5sSmall bowlFlaked sea salt · 2 tbsp
12
Rub the spice mixture all over the pork, pushing it into the cuts in the skin.
2 minBaking trayFennel salt rub · step 11
13
Put the tray in the fridge, uncovered.
10sBaking tray, Refrigerator
14
Leave for at least 8 hours or overnight, uncovered so the skin dries out.
8 hrBaking tray
15
Take the tray out of the fridge.
10sBaking tray, Refrigerator
16
Leave the pork at room temperature for an hour.
1 hrBaking tray
17
Turn the oven to 220 °C and let it heat fully.
220°C20 minOven
18
Lay the onions on the chopping board.
5sChopping boardWhite onion · 2 piece
19
Cut the onions in half through the root, leaving the skins on.
30sChopping board, Chefs knifeWhite onion · step 18
20
Put the onion halves cut side down in the roasting tin.
10sRoasting tinHalved onions · step 19
21
Lay the carrots on the chopping board.
5sChopping boardCarrots · 2 piece
22
Cut the carrots into large chunks.
40sChopping board, Chefs knifeCarrots · step 21
23
Add the carrots to the tin.
10sRoasting tinCarrot chunks · step 22
24
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 6 clove
25
Crush each clove lightly under the flat of the knife, leaving the skins on.
30sChopping board, Chefs knifeGarlic clove · step 24
26
Scatter the garlic in the tin.
5sRoasting tinBruised garlic cloves · step 25
27
Lay the rosemary sprigs on top.
5sRoasting tinFresh rosemary · 4 sprig
28
Drizzle the olive oil over the pork skin and rub it in.
20sBaking tray, SpoonExtra-virgin olive oil · 3 tbsp
29
Lift the pork onto the vegetables, skin side up.
20sRoasting tinOiled pork shoulder · step 28
30
Using oven gloves, put the tin in the oven.
15sRoasting tin, Oven, Oven glove
31
Roast for 30 minutes, until the skin starts to blister.
220°C30 minRoasting tin
32
Using oven gloves, take the tin out.
15sRoasting tin, Oven, Oven glove
33
Pour the wine into the tin around the pork, not over the skin.
10sRoasting tinDry white wine · 250 ml
34
Pour in the water the same way.
10sRoasting tinWater · 250 ml
35
Cover the tin tightly with foil.
30sRoasting tin, Kitchen foil
36
Turn the oven down to 150 °C.
150°C10sOven
37
Using oven gloves, put the tin back in the oven.
15sRoasting tin, Oven, Oven glove
38
Roast for 6 hours, until the meat pulls apart easily with a fork.
150°C6 hrRoasting tin, Fork
39
Using oven gloves, take the tin out and turn the oven up to 220 °C.
15sRoasting tin, Oven, Oven glove
40
Lift off the foil, away from you.
15sRoasting tin, Kitchen foil
41
Using oven gloves, put the tin back in the hot oven.
15sRoasting tin, Oven, Oven glove
42
Roast for about 25 minutes, until the skin has crackled all over.
220°C25 minRoasting tin
43
Using oven gloves, take the tin out of the oven.
15sRoasting tin, Oven, Oven glove
44
Lift the pork onto the serving platter with tongs and a fork.
Result · Pork shoulder to rest · used in step 46
30sServing platter, Tongs, ForkCrackled pork shoulder · step 43
45
Leave the pork to rest for 20 minutes.
20 minServing platter
46
Pour the juices through the sieve into the small saucepan, pressing the vegetables to get every drop out.
2 minSmall saucepan, Sieve, Oven gloveRoasting juices and vegetables · step 44
47
Throw away the spent vegetables.
10sRoasting tinSpent roasting vegetables · step 46
48
Spoon off most of the fat from the surface.
1 min 30sSmall saucepan, Spoon
49
Simmer for about 5 minutes, until slightly reduced.
5 minSmall saucepan
50
Taste and add a pinch of salt.
Result · Pork gravy · used in step 52
5sSmall saucepanFlaked sea salt · 1 pinch
51
Break the crackling into pieces, lift out the bone and pull the meat into chunks with two forks.
5 minServing platter, Fork
52
Spoon the hot juices over the meat and serve.
Result · Slow-Roasted Pork Shoulder
15sServing platterPork gravy · step 50
Printed 7 October 2026