Slow-roasted pork shoulder with cumin and coriander seeds

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By: Bill Granger From: Bill's Tasty Weekends

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This recipe is classed as easy

Rating 3.16 / 5 (37 votes)

Prep time:
5 min
Cook time:
2 hrs 30 min

Bill Granger’s aromatic roast is wonderfully easy, leaving you plenty of time to put the accompaniments together


1. Preheat the oven to 240C/220C fan/Gas 8. Crush the cumin and coriander seeds with a mortar and pestle, or the end of a rolling pin. Put the pork in a large roasting tin, drizzle with olive oil and rub with the crushed spices. Season well with sea salt and freshly ground black pepper. Roast for 30 minutes or until the pork is browned, then remove from the oven.

2. Reduce the oven temperature to 180C/160C fan/Gas 4. Moisten a large piece of baking parchment with water and place it over the pork, tucking the edges underneath. Return the joint to the oven and roast for 2 hours, or until tender.

3. Set the pork aside to rest for 10 minutes before carving and serving the meat with side dishes of braised potatoes and peppers with bay leaves.


Tips and suggestions

Romesco sauce
If liked, add halved shallots, bay leaves and a halved garlic bulb to the roasting tin after the initial high-temperature cooking time. Pour over roughly 250ml white wine and continue cooking, covered with baking parchment as above. Add a little more wine if the pan juices look dry at any point. To serve, strain the pan juices through a fine sieve, spoon off any excess fat and serve the sauce over the pork.

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Latest Comment


Sorry but I found that very disappointing. At that temperature, the meat needs about twice as long - after two and a half hours mine was still very pink and the "crackling" was like rubber. And I don't think the spices add much - except for annoyingly sticking between your teeth!

Valquays Valquays  Posted 20 May 2012 2:28 PM

Fanatastic recipe - best roast pork I have ever cooked and first time I have ever managed crackling! Pork shoulder is a very tasty cut of meat and much cheaper than other cuts. I cooked it for much longer than the recipe said and it was really moist and falling off the bone. Would highly recommend this recipe.

FB42257 FB42257  Posted 04 Aug 2011 5:14 PM