Ingredients
- 49.3oz-1.4kg pork shoulder joint
- 3 tablespoons smoked paprika
- 1 tablespoon lemon juice
- 4 garlic cloves (crushed)
- 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
Method
- In a large mixing bowl, place all the ingredients except the pork joint. Give everything a really good mix up. Score the pork and place the pork joint in the center and completely cover the joint in the marinade using your hands- really get some into the scores. Cover and pop in the fridge to marinade overnight
- When ready to proceed, pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven. Remove the pork from the fridge and place onto the lightly oiled roaster
- Pop into the oven for 2 hours. Insert a meat thermometer once done and make sure it reads 159˚F -71˚C. Turn the oven off and allow to rest for 10-15 minutes and serve
