Serve up a relaxed Sunday lunch, complete with perfect pork crackling
Prep:20 mins
Serves 6
4-5 garlic cloves, peeled2 red chilliesshoulder of pork, also called the blade, about 2.75-3kg/6lb-6lb 8oz, on the bone with the skin on and scored (ask the butcher to do this for you)juice 5 lemons3 tbsp olive oil300ml chicken stocklarge bunch oregano, leaves picked
STEP 1Heat oven to 230C/fan 210C/gas 8. Using a mortar and pestle, smash the garlic with the chilli and some salt and pepper. Stab holes all over the flesh side of the meat, then rub the chilli mixture into the flesh, pushing it into the holes and any gaps between the muscles. Place the shoulder on a rack in a roasting tin, then roast for 30 mins or until the skin begins to crackle up, blister and brown. Pour over half the lemon juice and 2 tbsp of the oil. Reduce the heat to 180C/ fan 160C/gas 3, then leave the meat to roast for about 2 hrs. The shoulder is ready when it is completely soft under the crisp skin. You can tell by prodding it with a roasting fork – the meat should be tender and give way. Set the meat aside to rest.STEP 2While the meat rests, make the gravy. Tip all the fat out of the roasting tin, then place the tin over a low flame. Tip in the rest of the lemon juice, then sizzle, scraping any sticky bits off the bottom with a wooden spoon. Pour in the stock, then bring everything to the boil. Strain the gravy through a sieve into a small saucepan, add the oregano leaves, then simmer for a moment. Serve each person some of the crisp skin and meat cut from different parts of the shoulder. Serve with the side dishes, see recipes below, and some buttered new potatoes.
