Smoked Paprika and Fennel Roasted Pork Shoulder

Name: Smoked Paprika and Fennel Roasted Pork Shoulder
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6
Ingredients: 1.65 kg boneless pork shoulder joint skin scored; 500 g cherry tomatoes; 2 red onions, thickly sliced; 250 ml chicken stock; 200 ml white wine; 100 g natural yogurt; 8 clove garlic skin on and bashed; 10 g oregano; 2 tbsp tomato puree; 1 tbsp vegetable oil; 2 tsp smoked paprika; 2 tsp sherry vinegar; 1 tsp ground cumin; 1 tsp fennel seeds; 1 tsp ground cinnamon; 1 tsp garlic granules; 1 handful small handful of parsley finely chopped

This slow-roasted pork shoulder features a fragrant fennel and smoked paprika dry rub, resulting in incredibly tender meat and perfectly crisp crackling. Served with a rich tomato reduction and a zesty garlic yogurt sauce, it's the ultimate weekend family feast.

Servings6 Portions

Prep Time25 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

boneless pork shoulder joint skin scored
1.6 kg
cherry tomatoes
500 g
red onions, thickly sliced
2
chicken stock
250 ml
white wine
200 ml
natural yogurt
100 g
garlic skin on and bashed
8 clove
oregano
10 g
tomato puree
2 tbsp
vegetable oil
1 tbsp
smoked paprika
2 tsp
sherry vinegar
2 tsp
ground cumin
1 tsp
fennel seeds
1 tsp
ground cinnamon
1 tsp
garlic granules
1 tsp
small handful of parsley finely chopped
1 handful

Step-by-Step Instructions

In a small bowl, combine the smoked paprika, ground cumin, fennel seeds, ground cinnamon, garlic granules, 2 teaspoons of salt, and a generous amount of cracked black pepper. Place the pork shoulder in a roasting tin and coat it thoroughly on all sides with the dry rub. Cover and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to penetrate.

Remove the pork from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat your oven to 240°C (220°C fan/Gas 9). Ensure the pork is skin-side up in the tin, drizzle with vegetable oil, and rub it well into the scored skin. Roast for 25–30 minutes until the skin begins to blister and bubble.

Transfer the pork temporarily to a plate. Into the roasting tin, add the bashed garlic cloves, oregano, sliced red onions, white wine, tomato purée, chicken stock, and cherry tomatoes. Stir the aromatics together, then return the pork to the tin, skin-side up. Reduce the oven temperature to 180°C (160°C fan/Gas 4) and roast for 1.5 to 2 hours, or until the meat is very tender.

Remove the pork from the tin and place it on a separate baking tray. Increase the oven temperature back to 220°C (200°C fan/Gas 7) and roast for another 20–25 minutes until the skin is golden, puffed, and brittle to the touch. Once done, remove from the oven and let the meat rest for 20 minutes, loosely covered with foil.