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Bookmark Recipe

Roast Shoulder of Pork with a Dry Spice Rub

There are just a few simple steps to make this delicious pork roast. The spices add great flavour to both the pork and the gravy.

6 people
2 h 45 min
Nutrition per serving
  • kcal
    746 kcal
  • protein
    54g
  • total fat
    29g
  • saturates
    10.1g
  • iron
    3.4mg
  • carbs
    71g

Ingredients

  • 2kgs Pork shoulder, well-trimmed and tied 

    1 onion, peeled and quartered 

    2 carrots, peeled and chopped 

    1 tablesp. rapeseed or olive oil 

    1 tablesp. flour 

    500mls water or stock 

  • 1 tablesp. brown sugar 

    2 teasp. ground cumin 

    2 teasp. ground paprika 

    1 teasp. ground coriander 

    1 teasp. fennel seeds 

    1 tablesp. fresh thyme leaves 

    Salt and freshly ground black pepper 

Shoulder of Pork

  • 2kgs Pork shoulder, well-trimmed and tied 

    1 onion, peeled and quartered 

    2 carrots, peeled and chopped 

    1 tablesp. rapeseed or olive oil 

    1 tablesp. flour 

    500mls water or stock 

Dry Spice Rub

  • 1 tablesp. brown sugar 

    2 teasp. ground cumin 

    2 teasp. ground paprika 

    1 teasp. ground coriander 

    1 teasp. fennel seeds 

    1 tablesp. fresh thyme leaves 

    Salt and freshly ground black pepper 

Method

Copy Text

Heat the oven to Gas Mark 6, 200°C (400°F). 

To cook the pork: Place the onion and carrots in the base of a roasting tin.  Place the pork on top.   

Mix the dry spice rub ingredients together and then rub all over the pork. Drizzle over a little oil.   

Place the roasting tin in the hot oven and roast, uncovered, for 30 minutes. Then reduce heat to Gas Mark 4, 180°C (350°F). Cover the meat with tin foil and roast for a further 2 hours. 

When the pork is cooked remove it from the oven and place on a large plate or board. Cover with tin foil and allow to rest while you make the gravy. 

To make the gravy: Remove the large vegetables from the roasting tin. Strain off some of the fat then stir the flour into the remaining juices. Place over a medium heat and continue stirring with a wooden spoon. Gradually add in the stock or water and bring to the boil. Simmer for a couple of minutes, taste and season.  Then strain through a sieve into a serving jug.   

 To serve: Slice the pork and serve with the gravy, mashed potatoes and roasted seasonal vegetable which can be cooked in the oven at the same time as the pork. 

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Method

Copy Text

Heat the oven to Gas Mark 6, 200°C (400°F). 

To cook the pork: Place the onion and carrots in the base of a roasting tin.  Place the pork on top.   

Mix the dry spice rub ingredients together and then rub all over the pork. Drizzle over a little oil.   

Place the roasting tin in the hot oven and roast, uncovered, for 30 minutes. Then reduce heat to Gas Mark 4, 180°C (350°F). Cover the meat with tin foil and roast for a further 2 hours. 

When the pork is cooked remove it from the oven and place on a large plate or board. Cover with tin foil and allow to rest while you make the gravy. 

To make the gravy: Remove the large vegetables from the roasting tin. Strain off some of the fat then stir the flour into the remaining juices. Place over a medium heat and continue stirring with a wooden spoon. Gradually add in the stock or water and bring to the boil. Simmer for a couple of minutes, taste and season.  Then strain through a sieve into a serving jug.   

 To serve: Slice the pork and serve with the gravy, mashed potatoes and roasted seasonal vegetable which can be cooked in the oven at the same time as the pork.