Roast Pork Shoulder Recipe

Name: Roast Pork Shoulder
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 servings
Cuisine: British
Ingredients: 4-5 lb bone-in pork shoulder; 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 tablespoon fennel seeds; 4 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 cup chicken broth

British · Main course · 260 min total

Roast Pork Shoulder recipe videos

This roast pork shoulder is slow-cooked until tender and juicy with a crispy, crackling skin. Perfect for a Sunday roast or special occasion.

20
min prep

240
min cook

8
servings

450
kcal/serving

Ingredients

4-5 lb bone-in pork shoulder
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fennel seeds
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 cup chicken broth

Instructions

Preheat oven to 450°F (230°C). Score the pork skin in a crosshatch pattern, being careful not to cut into the meat.
Pat the pork dry with paper towels. Rub olive oil all over the pork, then season generously with salt and pepper, working into the scores.
Mix fennel seeds, garlic, and rosemary; rub over the meat side of the pork.
Place pork skin-side up in a roasting pan. Pour chicken broth into the bottom of the pan, not over the skin.
Roast at 450°F for 30 minutes to start crisping the skin. Then reduce oven temperature to 325°F (160°C) and continue roasting for about 3-4 hours, until internal temperature reaches 195°F (90°C) and the meat is tender.
Let rest for 20 minutes before carving. Serve with pan juices.

Tips

For extra crispy crackling, pour boiling water over the scored skin before seasoning.
Leftover pork can be shredded and used in sandwiches or tacos.
Store in an airtight container in the refrigerator for up to 4 days.

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