Pork, chillies and garlic go famously together and you can whack this in the oven and forget about it.
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.
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.
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 analysis per serving (4 servings)
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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