Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too
Prep:10 mins
Serves 10
4kg/8lb 13oz boneless pork shoulder joint, rind on and scored12 garlic cloves2 tbsp paprika100ml vegetable oiljuice 3 lemons4 large potatoes, halved
STEP 1The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.STEP 2Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.STEP 3Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.STEP 4Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.
