The ultimate delicious recipe for 8-Hour Pork Shoulder, falling from the bone and ready to feed a festive crowd

4,5-5 kg whole pork shoulder (bone-in)
30 ml extra virgin olive oil
30 ml salt flakes
10 ml freshly ground black pepper
15 ml smoked paprika
30 ml fennel seeds
10 ml dried chilli flakes
3 onions, peeled & quartered
1 bulb garlic, peeled
about 12 sage leaves
500 ml Appletizer or apple cider
30 ml butter
30 ml flour
finely grated lemon rind, for serving (optional)

How to
Pre-heat the oven to 120 C.

Carefully remove the skin from the shoulder using a sharp, small knife. Set the skin aside to make crackling later. Rub all over with olive oil, then place in a large roasting tray.

Mix the salt, pepper, paprika, fennel, chilli together, then rub it all over the pork. Arrange the onions, garlic and sage all around the pork, then pour the apple juice/cider into the tray. Cover with foil, the place in the oven. Roast for 8 hours.

To make gravy: Heat the butter in a small saucepan. When melted, add the flour and stir to create a roux. Carefully pour most (not all, but around 500-750 ml) of the pan juices into the sauce pan, stirring well to create a thickened smooth gravy. Season well with salt & pepper.

Serve hot with sides of roasted potatoes or pan-fried spinach or caramelized sweet potato and a crisp green salad.

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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.