Roasted spiced pork shoulder recipe

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serves: 4 - 6
Skill: medium
Prep: 15 min
Cooking: 1 hr
(from 1 hour depending on size of joint)
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  • Crispy crackling is a must for roast pork, and this method will give you an excellent result. Vary the spice mix to suit your tastes


    • 600g (1lb 6oz) boned pork shoulder joint (or leg)
    • ¼ tsp paprika
    • ¼ tsp cinnamon
    • ¼ tsp ginger
    • ¼ tsp crushed peppercorns
    • ¼ tsp salt
    • ¼ tsp fennel seeds
    • 1tbsp chopped thyme leaves


    • Score the fat of the pork in thin lines. (For the very best crackling, stand the joint on a rack in the sink and pour over boiling water from the kettle. Let the water drain off, then wrap in a clean tea towel and put in the fridge overnight.)

    • Mix the spices, seasoning, fennel seeds and thyme leaves together. Rub the skin of the pork with a little olive oil and the spice and herb mixture. Roast in a preheated oven at 220°C (425ºF, gas mark 7) for 20 mins, then turn down the oven to 180°C (350ºF, gas mark 4) and roast for 35 mins per 500g. Rest in a warm place, covered with foil, for 15 mins before carving.

    • Serve the pork with potatoes, apple sauce, stuffing and veg of your choice.

    Top tip for making Roasted spiced pork shoulder

    The crackling should be golden brown - if it's not, turn the oven up and roast until crispy.

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