Paprika Pork Shoulder©


  • 56.4oz-1.6kg Pork Shoulder Joint
  • 3 tablespoons Smoked Paprika
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Garlic Puree
  • 2 tablespoons Olive Oil
  • Salt
  • 1 tablespoon Black Pepper
  • ½ teaspoon Dried Thyme
  • ½ tablespoon Onion Granules
  • 1 tablespoon Dark Brown Soft Sugar
  • 1 tablespoon White Wine Vinegar


  1. In a large mixing bowl, add all the ingredients except the pork joint. Give everything a really good mix up and set to one side
  2. Score the fat of the pork and then cover the joint in the marinade using your hands- really get some into the scores and into the middle cavity
  3. Cover and pop in the fridge overnight
  4. When ready to proceed, pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
  5. Remove the pork from the fridge and place onto the lightly oiled roaster. Place in the oven for 30 minutes
  6. After 30 minutes, reduce the oven temperature to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven. Continue to cook for 2 hours
  7. Remove the pork from the oven and insert a meat thermometer once done and make sure it reads 159˚F -71˚C
  8. Allow the pork to rest for 20 minutes before serving

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