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Slow-Roasted Aromatic Shoulder of Pork Recipe

Slow-Roasted Aromatic Shoulder of Pork

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on January 24, 2013

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    Well done Nigella, this recipe worked! As a connoisseur of Roast Pork, I take my results very seriously, and my family gave me the thumbs up because they were too busy eating to talk. Most of the top crackling was perfect, with the bottom edges good. The outer meat was well done, and became juicier the further we calved in. You should follow Nigella's lead verbatim and also use your own good judgement on how hot your oven gets and adjust accordingly. I set my oven to Max for 30 min waiting for the oven to go to max before putting the Pork in, then covered the meat on top with foil (to retain the juices at 80 degrees Celsius overnight then 90 for the rest of the day, then I maxed out the oven temp for 30 min with no foil to make the crackling crispy. I took into account the summer heat in Australia and adjusted accordingly to find perfection. Many thanks, Goddess Nigella. Your faithful admirer, Ralph

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  • on January 01, 2013

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    I placed all of the seasonings on at the start, rather than adding more at the end. I appreciated the guidance on what the internal temp should read. My 11 lb cut was done after 14 hours of cooking at 225. It's wonderful! Many thanks for the recipe!

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  • on July 29, 2012

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    wow..delicious!! worth the wait!!

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  • on October 24, 2011

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    As a long time BBQer, I have to say that 225 DEG is a great slow cooking temp, and 18 to 24 hours for a big pork shoulder is about right. The 1 star reviewers here either cooked at too high a temperature (easy to do in a home oven -- use an oven thermometer, or cooked their pork shoulders too long. One way to be sure you do not get mushy, or dried out meat is to start testing the internal temp of the shoulder at about 18 hours for a 14 lb shoulder -- at 190 to 195 DEG it is done for Pulled Pork, and 185 to 190 DEG is it's done for slicing and will have a firmer texture. You do not need to cover the shoulder during cooking -- that will ruin the crispy bark. Great recipe and great flavors.

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  • on October 06, 2011

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    I have made this recipe so many times its unreal ! It has worked every time and has always gone down a storm with my family. I am actually thinking of making it again this weekend as we have family coming over.The meat is always melt in your mouth and the crackling to die for !

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  • on October 05, 2011

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    Terrible and inedible! Mushy, mealy texture. A waste of time, money and a 12 .5 lb pork shoulder. This is the first time I have ever been inclined to write a recipe review. I am a better than decent home cook and I accept most internet recipes for what they are - only as good as the home cook that posted it. But I hold Food Network recipes to a higher standard. These are professional chefs with test kitchen perfected recipes. Please do not waste your time on this one. Shame on you Food Network!

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  • on July 01, 2010

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    i've made this at least 20 times in the past 6 years. i've varied the seasoning a bit but not the timing & most importantly not the cut of meat. Make sure it is a Shoulder (butt & has bone-in and fat. dont worry all ugly fat melts off into the meat ... I've considered sitting in the oven to melt my layers of fat ! Seriously it is a wonderful flavorful & versatile preparation. I've never made it for guests without them asking for the recipe.
    hope you enjoy it as much as we have. Thank you Nigella !

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  • on September 17, 2009

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    It is with great disappointment that I rate this recipe so low. The pork was dried out and less than flavorful. Did Nigella mean to instruct us to cover the pan/pot? I think I should have........it would have retained the moisture.

    This was, despite her comment that you cannot overcook it, overcooked. By a lot. Sorry, Nigella. I adore you.

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  • on November 15, 2008

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    One of the best shoulders I've made. I have always have enjoyed of shows and dishes and this pork roast is the BOMB ???.. Thanks Nigella

    Ray Hill
    Oceanside, CA.

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