Pork, chillies and garlic go famously together and you can whack this in the oven and forget about it.


  • 1 small, whole shoulder of pork, about 2.75kg - 3.25 kg with skin on

  • 10 garlic cloves, peeled

  • Maldon sea salt and freshly ground black pepper

  • 5-6 small dried red chillies, crumbled

  • 5 lemons, juice only

  • 3 tbsp olive oil


  • 1.

    Pre-heat the oven to 230°C. Using a small sharp knife, score the whole skin of the shoulder with deep cuts about 5 mm wide.

  • 2.

    Smash the garlic then mix with salt, pepper and chilli to taste. Rub and push this mixture into and over the skin and all the surfaces of the meat. Place the shoulder on a rack in a roasting tin and roast for 30 minutes or until the skin begins to crackle up, blister and brown. Turn the shoulder and pour over half the lemon juice and 2 tablespoons of the oil. Turn the oven down, to 120°C, and leave the meat to roast, overnight or all day (from 8 – 24 hours). Turn over occasionally and baste with extra lemon juice and, if necessary, a little oil.

  • 3.

    The shoulder is ready when it is completely soft under the crisp skin. You can tell by pushing with your finger: the meat will give way and might even fall off the bone. Serve each person with some of the crisp skin and meat cut from different parts of the shoulder. Add extra lemon juice to de-glaze the pan, and spoon this over.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1355kj
  • Fat Total 103g
  • Saturated Fat 33g
  • Protein 90g
  • Carbohydrate 12g
  • Sugar 4g
  • Sodium 1892mg

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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Posted by YB5Report
Only halfway through cooking this recipe and the smells are divine and the taste test is delicious. A winner I think, especially as my partner loves chili.
I will roast potato and pumpkin in the lemon and juices and I think a gravy would be a bonus ,as it would be spicy and tangy. Flavours I love.