Spiced slow-roast pork shoulder

Spiced slow-roast pork shoulder


Serves 8


4-4.5 kg pork shoulder (boned, rolled and scored)
Cowdery’s of Cookham mixed spice rub.


Pre-heat oven to 230º C (210º C fan).
Rub the mixed spices all over the pork, getting some between the cuts in the skin.
Place the joint on a wire rack and put this in a large roasting tin.
Cook in the oven for 30 minutes, reduce the oven temperature to 150º C (130º C fan).
Roast for 3 hours. If the crackling is not crisp, turn the oven back up for another 30 minutes.
Loosely cover with a tent of foil, rest and keep warm for about 30 minutes before carving.

Serving suggestions

Serve with roast new potatoes, broccoli, carrots and garden peas.