Pork Shoulder Roast

Make any occasion memorable with our succulent Pork Shoulder Roast. Expertly seasoned and slow-roasted to perfection, this roast is crispy, flavourful, and a stunning centrepiece perfect for sharing with loved ones.

Pork Shoulder Roast


For the Pork Shoulder:
  • 3-4 kg pork shoulder, skin on
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon coarse salt
  • 1 tablespoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)

For the Roasted Vegetables:
  • 3 carrots, peeled and cut into chunks
  • 3 onions, peeled and quartered
  • 500g small potatoes, halved
  • 1 bulb of garlic, top sliced off
  • Olive oil
  • Salt and pepper

For the Gravy:
  • Pan drippings from the roast
  • 1 tablespoon all-purpose flour
  • 2 cups chicken or beef stock
  • Salt and pepper, to taste


Prepare the Pork Shoulder: Preheat your oven to 250°C (482°F). Score the skin of the pork shoulder in a diamond pattern, being careful not to cut into the meat. Rub the pork with olive oil, minced garlic, salt, pepper, smoked paprika, thyme, and cayenne pepper. Place the pork skin-side up in a roasting pan.

Roast the Pork: Roast in the oven for 30 minutes until the skin blisters and browns. Reduce the oven temperature to 150°C (302°F) and continue to roast for approximately 4 to 5 hours, or until the meat is very tender and the skin is crispy.

Prepare the Vegetables: In a large bowl, toss the carrots, onions, potatoes, and the whole garlic bulb with olive oil, salt, and pepper.

Approximately 1.5 hours before the pork is done, add the vegetables to the roasting pan around the pork.

Make the Gravy: Once the pork and vegetables are removed from the roasting pan, place the pan on the stove over medium heat. Sprinkle flour over the pan drippings and stir to combine. Gradually add the stock, stirring constantly to incorporate and scrape up any flavourful bits from the bottom of the pan.

Simmer until the gravy thickens. Adjust seasoning with salt and pepper as needed.

Serve: Allow the pork to rest for at least 20 minutes before slicing. Serve the pork sliced alongside the roasted vegetables and drizzle with the gravy.