Our slow-cooked Pork Shoulder Recipe delivers a tender and juicy cut of meat, delicately prepared with our MRC Rosemary & Garlic Glaze. Whether you’re preparing a hearty family dinner or entertaining guests, this recipe brings out the rich, savoury character of the meat with minimal effort. Follow our simple steps to create a delicious centrepiece that pairs beautifully with your favourite sides.
Making time: 6 Hours
Serves: 5 People
Ingredients:
- 1-2kg Pork Shoulder (can be bone or boneless)
- 4tbsp MRC Rosemary & Garlic Glaze
- 2tbsp Olive oil
- 1tbsp Black pepper
- 1 Lemon, juiced
- 250ml Potts Chicken Stock in a Can
- 60ml Apple cider vinegar
Method:
- Preheat your oven to 300°F (150°C)
- Pat the pork shoulder dry with paper towels to ensure the glaze adheres well
- In a small bowl, mix the MRC Rosemary & Garlic Glaze with olive oil and lemon juice to create a wet rub. Once mixed, rub the mixture all over the pork shoulder
- Then, sprinkle the black pepper over the pork for an added touch of seasoning
- Place the pork shoulder in a roasting pan, fat side up and pour the Potts Chicken Broth in a can and apple cider vinegar around the pork, avoiding pouring directly on top of the meat
- Cover the pan tightly with aluminium foil
- Roast the pork for 4-6 hours, or until the internal temperature reaches about 88°c and the meat is tender enough to shred with a fork
- Using an Electric Meat Thermometer is a great way to ensure that the pork is cooked through
- Check the pork occasionally, basting with pan juices if desired
- For a crispy outer layer, increase the oven temperature to 220°C once the pork is fully cooked. Remove the cover and roast for another 20-30 minutes to crisp the outside
- Remove the pork from the oven and let it rest for 15-20 minutes
- Shred or slice the pork and serve it with our wide selection of delicious gravies