The Juiciest Slow Roast Shoulder of Pork Recipe for Sunday Magic

Mastering a succulent slow roast shoulder of pork demands patience and technique that elevate this humble cut into a culinary masterpiece.

Rich aromas will drift through your kitchen, promising tender meat that falls apart with gentle pressure.

Generations of home cooks have perfected this classic dish, passing down secrets from one kitchen to another.

Selecting quality pork matters immensely – look for meat with good marbling and a layer of fat that promises incredible flavor.

Salt and herbs become your best allies in creating depth and complexity.

Low and slow cooking allows muscles to relax, rendering fat and developing an incredibly rich taste profile.

You’ll want to savor every single bite of this mouthwatering centerpiece that turns an ordinary meal into something truly memorable.

Why James Martin Slow Roast Shoulder Of Pork Is A Must-Try

• Master Low-and-Slow Technique: This recipe showcases professional roasting method transforming tough pork shoulder into meltingly tender meat with incredible depth of flavor.
• Gourmet Restaurant-Quality Dish: Elevate home cooking with sophisticated components like red wine sauce, crispy black pudding, and homemade apple sauce that deliver restaurant-standard results.
• Impressive Multi-Component Meal: Create a complex dish with layers of textures and tastes – succulent roasted pork, crisp black pudding, rich wine sauce, and sweet-tangy apple complement each other beautifully.
• Versatile Special Occasion Centerpiece: Perfect for dinner parties, Sunday lunches, or celebration meals where you want to impress guests with a stunning main course that looks professionally prepared.

Everything In James Martin Slow Roast Shoulder Of Pork

• Pork Shoulder: A tender and flavorful cut perfect for slow roasting to achieve a succulent texture.

• Red Wine: Provides a rich and deep flavor base for the sauce.
• Veal Jus: Adds depth and complexity to the sauce.
• Butter: Creates a smooth and glossy finish for the sauce.

• Black Pudding: A traditional British sausage that adds a rich and earthy flavor to the dish.
• Apples, Butter: Creates a sweet and caramelized apple accompaniment that complements the pork.
• Apple Sauce: A classic pairing that enhances the natural sweetness of the pork.

How To Make James Martin Slow Roast Shoulder Of Pork

Step 1: Preheat and Prepare Oven

Set your oven to a high temperature of 240°C (475°F). This initial blast of heat will help create a crispy, golden exterior on the pork shoulder.

Step 2: Kickstart the Roasting Process

Place the pork shoulder in the hot oven and roast for 30 minutes. This high-temperature cooking will help develop a beautiful, crackling skin and seal in the juices.

Step 3: Lower Temperature for Tender Cooking

Reduce the oven temperature to 150°C (300°F) and continue roasting for 90 minutes. This slow, gentle cooking method will break down the tough connective tissues, resulting in melt-in-your-mouth tender meat.

Step 4: Craft a Luxurious Red Wine Sauce

Create a rich sauce by simmering red wine in a saucepan. Add depth and complexity with veal jus, then finish with a knob of butter for a silky, glossy texture.

Step 5: Crisp Up Black Pudding

In a skillet, fry black pudding slices in butter until they develop a crispy, golden-brown exterior. The contrast of textures will elevate the dish.

Step 6: Prepare Apple Accompaniment

Blend apple sauce to create a smooth base. In a separate pan, sauté diced apples in butter until they’re soft and slightly caramelized. Combine the blended sauce with the sautéed apples for a sweet and tangy complement.

Step 7: Plate and Serve

Slice the tender pork shoulder and arrange on a serving platter. Top with crispy black pudding slices and the caramelized apple mixture. Drizzle the luxurious red wine sauce over the dish for a restaurant-worthy presentation.

Helpful Tips For James Martin Slow Roast Shoulder Of Pork

• Crisp Skin Perfection: Start with very dry pork skin by patting thoroughly with paper towels and scoring surface to help achieve maximum crackling.
• Wine Sauce Depth: Reduce red wine slowly to concentrate flavors before adding veal jus, creating a rich and complex sauce with intense depth.
• Butter Technique: Use cold butter when finishing sauces to create a silky, glossy texture that enhances overall mouth feel and flavor.
• Apple Balance: Blend fresh and cooked apples for sauce to provide both smooth consistency and textural contrast with bright, fresh apple chunks.
• Temperature Control: Follow precise oven temperature stages – high heat initially for crispy skin, then low slow roasting to ensure tender, succulent meat.

Ways To Switch Up James Martin Slow Roast Shoulder Of Pork

• Low and Slow Beef Alternative: Replace pork shoulder with beef chuck roast, following same cooking temperature and time for a rich, tender meat option.
• Mediterranean Herb Infusion: Rub pork with rosemary, thyme, and garlic before roasting, replacing red wine sauce with a lighter olive oil and herb drizzle.
• Gluten-Free Adaptation: Use gluten-free veal jus, ensure black pudding is gluten-free, and serve with roasted seasonal vegetables for a diet-friendly version.
• Lighter Citrus Version: Swap red wine sauce with a zesty orange and white wine reduction, adding fresh orange zest to the apple sauce for brightness.

What Pairs Well With James Martin Slow Roast Shoulder Of Pork

• Elevate Wine Pairing: Choose a robust Pinot Noir or Syrah to complement the rich, tender pork shoulder and match the depth of red wine sauce.
• Craft Beverage Match: Select a craft beer like a malty Belgian dubbel or dark amber ale that balances the pork's fatty texture and cuts through the richness.
• Apple Accent Drink: Serve a crisp hard apple cider that echoes the apple components and provides a tart, refreshing contrast to the hearty meat dish.
• Flavor Harmony Side: Prepare a light fennel and citrus salad to brighten the plate and provide a fresh counterpoint to the intense pork and black pudding flavors.

Storing James Martin Slow Roast Shoulder Of Pork Correctly

• Store leftover pork in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Wrap pork tightly in freezer-safe plastic wrap or aluminum foil, then place in a sealed freezer bag to preserve for up to 3 months.
• Place pork slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through, preventing dryness.
• Warm pork in a preheated 325°F oven, covered with foil, for 10-15 minutes, adding a splash of broth or wine to maintain moisture and flavor.

James Martin Slow Roast Shoulder Of Pork FAQs

• What makes the red wine sauce special?

The sauce combines red wine reduction with veal jus and butter, creating a rich, glossy finish that enhances the pork’s deep flavor profile.

• How do I know the pork is perfectly cooked?

The slow roasting method at high then low temperature ensures a crispy exterior while keeping the meat incredibly tender and juicy inside.

• Can I prepare components in advance?

You can make the apple sauce and reduce the red wine sauce ahead of time, which helps streamline the final cooking and plating process.

• Why include black pudding with the dish?

Black pudding adds a traditional British touch, providing a crispy texture and robust, earthy flavor that complements the succulent roast pork.

Slow Roast Shoulder Of Pork Recipe

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4.6 from 30 reviews

• Total Time: 130 mins
• Yield: 8 1x

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Description

Succulent slow roast shoulder of pork delivers mouthwatering Mediterranean flavors that dance across your palate. Herb-infused, tender meat promises a delightful dining experience you’ll savor with pure culinary satisfaction.

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Ingredients

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Main Ingredients:

• 4 kilograms (8.8 pounds) pork loin, scored
• 6 red apples, diced
• 400 grams (14.1 ounces) black pudding
• 100 milliliters (3.4 fluid ounces) red wine
• 300 milliliters (10.1 fluid ounces) veal jus

Seasoning and Flavor Enhancers:

• 2 tablespoons sea salt
• 50 grams (1.8 ounces) butter
• 2 jars apple sauce
• 1 knob of butter

Garnish and Additional Ingredients:

• 50 grams (1.8 ounces) butter

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Instructions

1. Preheat oven to an intense 240°C, allowing the exterior of the pork shoulder to develop a crisp, golden-brown crust for the initial 30 minutes.
2. Reduce oven temperature to 150°C and continue roasting for approximately 90 minutes, ensuring the meat becomes tender and succulent.
3. While the pork is roasting, prepare a rich red wine reduction by gently simmering the wine to concentrate its flavors.
4. Incorporate veal jus into the wine reduction, whisking in cold butter to create a glossy, luxurious sauce with a silky texture.
5. Slice black pudding into thin pieces and pan-fry in butter until achieving a crisp, caramelized exterior and a crackling texture.
6. Create a vibrant apple sauce by blending fresh apples into a smooth puree, simultaneously sautéing additional diced apples in butter for textural contrast.
7. Once the pork is perfectly roasted, allow it to rest briefly before slicing against the grain to maintain maximum juiciness.
8. Plate the succulent pork slices, garnishing with crispy black pudding and buttery sautéed apple pieces.
9. Generously drizzle the glossy red wine sauce over the dish, enhancing the rich flavors and creating an elegant presentation.

Notes

• Achieve perfectly crispy crackling by thoroughly drying the pork skin with paper towels and rubbing salt generously before roasting.
• Slow cooking at lower temperatures ensures tender, melt-in-your-mouth meat while maintaining moisture and rich flavor.
• Create a gluten-free version by substituting veal jus with homemade bone broth or gluten-free stock for those with dietary restrictions.
• Experiment with different apple varieties like Granny Smith or Honeycrisp to add varied sweetness and texture to the apple sauce.

• Prep Time: 10 mins
• Cook Time: 120 mins
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 695 kcal
• Sugar: 12 g
• Sodium: 850 mg
• Fat: 45 g
• Saturated Fat: 18 g
• Unsaturated Fat: 22 g
• Trans Fat: 1 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 55 g
• Cholesterol: 140 mg