Central Otago produces some of the world’s best Pinot Noir and the 2013 Mud House Claim 431 is no exception. Think fragrant, seasonal pip fruit underpinned by taut structure, silky texture and true intensity, making it the go to variety for rich, gamey meats like roast sucking pig. Pig and Pinot, the perfect pairing. 


  • 1 small whole suckling pig, with skin

  • 10 cloves garlic, peeled and crushed

  • 100g fennel seeds

  • Sea salt and fresh cracked black pepper

  • 5-6 small dried red chillies, crumbled

  • Juice of 5 lemons

  • 3 tbsp Cobram extra virgin olive oil


  • 1.

    Preheat the oven to 230°C.

  • 2.

    Score the pork skin with a small sharp knife with deep cuts at 5mm intervals.

  • 3.

    Crush the garlic with the fennel seeds. Add sea salt, fresh cracked black pepper and chilli.

  • 4.

    Massage mixture well into the skin and flesh of the meat.

  • 5.

    Place pork shoulder on a rack in a roasting tin and roast for 30 minutes or until the skin begins to blister, crackle and brown. Turn the shoulder and pour over half the lemon juice and 2 tbsp of oil. Turn the oven down to 120°C and leave the meat to roast, overnight or all day (from 8 to 24 hours), turning and basting occasionally with lemon juice and if dry, a little oil.

  • 6.

    The meat will give way and start to fall off the bone when it’s ready. Shred into chunks, making sure everyone has a selection of meat and crackling. Deglaze the roasting pan with extra lemon juice and spoon over.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 2353kj
  • Fat Total 215g
  • Saturated Fat 74g
  • Protein 86g
  • Carbohydrate 14g
  • Sugar 2g
  • Sodium 1575mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by Martin Boetz and wine pairing by Ben Glover of Mud House Wines.

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