6-hour slow-roasted pork shoulder

I don't have any red cabbage - will some frozen peas be ok?

umm.. wurz... the stock is for the gravy. It says so in the last but one paragraph.

Tried this & there is an omission in the method ! Big mistake in having the stock in the ingredients but not in the method. Basic error ! Big Time ! Followed the recipie word for word & My 1 kg pork shoulder totally dried out even after reducing cooking time to 2 hours ! Where does the 600 ml of water or veg stock get a mention ? .......answer.....nowhere ! Is this the reason it dries out & basicallly is solid ? ....... not good enough to have a major ingredient in the list & then miss it out of the method ! I presume.... now , as there is no explanation .... it should go in the roasting tray after the 1st 30 min spell, to be soaked up by the joint, thus making it moist & tender ? To miss this out & just frazzle the joint is a waste of a meal !! really not good enough ! Sloppy web page creation & prob not Jamie's fault ........ but ultimately..... it's his web site....take responsibility or fire the person that mucked this up . Not happy ! Don't know if I'll try this again with the stock added ? Haven't got the money to waste.

Looking forward to trying this tomorrow, but need to check cooking times. Have a 2.3kg piece of boneless pork. How does this affect the cooking times? Cheers, Lee

hi jamie, well im no cook when it comes to cooking lol its not me but i did give it a go i followed your recipe and low and behold i did it and it was so good no it was gorgeous mouth wateringly delish now my family have got me cooking this recipe two or three times a month so jamie i think you could make a cook out of me yet lol.<br /> i will try some more of your recipes mate my only problem is i still cant get me roasties quit right lol.<br /> <br /> watching you from Gary bye bye .

It didn't work for me. It came out dry and dull. I followed the recipe, and even dropped the 170 deg to 155 deg to account for my fan-forced oven. When I unsealed the foil after 4.1/2 hours, it was obvious I'd gone too long, and the tray had barely a tablespoon of fat at the bottom. I suspect our pork in Australia is far too lean (not enough fat), plus it was a leg, not shoulder, which might also account for the lack of fat. It was 2.9 kg. I'll try it once more, but I'll cut an hour off, making it 5.1/2 pork! The method is basically sound, as it creates sensational lamb shoulder, but re-crackling pork crackling is a complication that could also have dried it out too much. Might do the crackling separately next time too.

Hi Jamie and everyone from a warm Johannesburg, South Africa. <br /> I used this recipe basically as is, only used dried Bay leaves instead of fresh (Was not prepared to go into the shops on Christmas Eve!).<br /> <br /> Only thing I did different, was that I liquidized the gravy ingredients, instead of using a sieve, and it same out nice, think and smooth, even if a bit salty.<br /> <br /> I used the leftover gravy on "Paptert" a traditional South African dish, that came out a bit dry, but delicious after adding the gravy. "Paptert" is translated as Porrigde Pie, which is normally cooked with mainly Maize Meal, Cheddar Cheese, Cream and Bacon. Of course, many variations van be made. <br /> See http://mycookbook.all4women.co.za/view/1023/fun/index.1.html for a recipe.<br /> <br /> Thanks Jamie for a great recipe! This will become a treuasure amongst thousands. (We are recipe junkies!)

I cooked this a couple of years ago, and used a 4kg piece of pork. I just put salt pepper and garlic and put it in the oven. 1st half hour was on high and then it spent the rest of the day in there from about 12 at lunch and we got it out of the oven at 8pm - BEST PORK EVER!!<br /> Doing the same for chirstmas eve (thats when we celebrate christmas) but htis time I will use the extras!! DELISH!!

Hi Jamie and Team,<br /> <br /> I am cooking a 9lb/ 4kg shoulder of pork (with no bone in). How will this affect the length of time I should leave it in the oven for?<br /> <br /> Thanks<br /> <br /> Jack

hi there iv cooked this be for only using a 2 kg pork leg iv got a 4kg one for xmas how long do i need to cook it for cheers have a lovely christmas :-)

i made this and it was bang tidy, yhe meat was like butter (melt in the mouth) i highly recomend it, yer a genious jamie. ;-D

OMG what a fantastic recipe! I don't really like pork, but my boyfriend does, so I cooked this tonight for his birthday. I've never cooked any sort of pork before so I was quite nervous. This was AMAZING and I'll definitely be cooking it again. For those wondering, I cooked 1KG of the recommended cut in the following way and it was perfect: 30 mins on 220 deg, 2.5 hours on 170 deg, then 40 - 50 mins on 170 degs (all in all, about 4 hours). It did exactly as described, pulled off the bone, the crackling was crispy and tasty (and I don't ever eat crackling). I didn't have bay leaves in my garden so I substituted for thyme and rosemary, other than that, I followed the recipe to the letter!! Thank you for a lovely recipe Jamie!

Fantastic recipe... simple yet utterly beautiful... especially on a dreary, misty cold November Sunday afternoon !! Cheers dude !!<br />

Fantastic recipe, thanks Jamie. I plopped the meat on a bed of sliced apples, and added pumpkin and parsnips to the veg (seasoned with fresh rosemary and thyme). <br /> <br /> I've also found the best method (well it works for me) for perfect crackling:<br /> <br /> - score the skin with lines 1 cm apart<br /> - pour boiling water over the skin <br /> - dry with paper towel<br /> - use a hairdryer to make sure its completely dry (yes I know this step is a bit mental)<br /> - rub lots of rock salt/garlic/dry herbs into the cracks<br /> - wrap in clingfilm and leave overnight in the fridge.

Made this yesterday with a 2kg boneless pork shoulder (couldn't find a bone in version in Sainsbury's). The flavor was great and the crackling perfect. The only problem I had was that the meat was tender but completely dried out. I think the 170C cooking temperature for 6 hours is way too high. I have a convection oven so next time will probably cook at 130C. I also think that my foil cover wasn't tight enough and might benefit from adding some wine or other cooking liquid into the pan to keep the moisture in.<br /> Steve

Just had this roasting for 5 hours whilst I worked from home. Pulled apart some of the meat and had it on a bun with some apple sauce - delicious. I was giving it a go as I didn't know what to make for Christmas lunch this year and it really is a winner.

From the moment I saw Jamie cook this on TV I have served this as a family favourite. I've never tasted pork this flavoursome! Once cooked it for 12 family members, making it excellent value per head. Thank you Jamie - top man in my kitchen!

I'm surprised that the recipe only uses salt rather than oil and salt. Tried it with just salt and didn't work. Soggy crackling.

This recipe is a definite winner!!! Wasn't overly keen on the gravy that we ended up with but the meat was absolutely incredible!! Will definitely be making this again!

Works a treat, all of my family love this on a Sunday (especially my nan) the crackling is amazing and the pork is to DIE... does the business everytime! Thank you Mr Oliver xx

Have made this on several occasions now, always a winner.<br /> <br /> Today have tried it with leg of lamb instead of pork and it has worked an absolute treat!<br /> <br />

this is by far my favorite roast now.<br /> It eats so well cold too<br /> for a variation make it into a terrine:<br /> insert a few slivers of garlic into the meat<br /> cook as roast recipe<br /> when cooked cut off the crackling and lift it into a dish or loaf tin it will fill to the top<br /> press it in well<br /> pour all the liquid juices over the top<br /> cover with foil and put something heavy on the top<br /> chill until cold<br /> turn out and slice delicious!!

Hi, well I was inspired to slow roast a shoulder of pork after reading the receipe. Invited the whole clan, they'll b arriving soon. Fingers crossed meat still in oven 8 hours and counting....... We'll just have to wait and see...

Hallo Jamie, as simple, as delicious! And I appreciate it so much, <br /> that you inspire not to buy industrial meat. Which is not only <br /> weaker in the taste, but also a contribution of animal torture.<br /> Well, I am not a vegetarian, but I have a respect for the creature. And it deserves to <br /> have the consciousness of us that the suffering has to be reduced to the last moment.<br /> So meat two times a week allows me to afford great quality, keeps me healthy and curious on<br /> all the other marvelous recipes, vegetarian ones and those with fish and shells. And I am fed up<br /> with all the industrial food. There's no need to poison others because of money, they should be sentenced to eat that crap for the rest of their lives themselves. The best present for a tiny effort is such a very tasty meal. So thank you for your inspiration from Hamburg! ;0)

Thank you, Thank you, Thank you!! I bought a pork shoulder, having no idea how to cook it. Wanted to be creative, but was reluctant to waste such a nice sized piece of meat. This recipe was excellent! Didnt change a thing on the recipe. Family loved it.

Jamie, thank you for this recipe... i read a small interview with you in my Taste of Home magazine and you mentioned this as one of your favorites...sounded so good I searched the internet to find the recipe. <br /> It's been in the oven 4hrs now and smells awesome!! I can hardly wait to try it...followed recipe exactly minus no fresh bay leafs so i used fresh sage leaves and a small twig of fresh rosemary. <br /> I have never cooked a pork shoulder was always to intimidated by the look.... but i think this is a keeper!<br /> thanks so much :)<br /> Joy

Just had this at a friend's place and it truly was the BEST roasted pork I've ever had! Gonna attempt this next week for our guests.

How many people does it serve? <br /> Thanks, <br /> Hannah

was beautiful,nice crackling and tasty soft meat, well worth the effort to cook it

about to put this in the oven

I had a pork shoulder and decided to try this recipe... it worked like a charm! Absolutely delicious.

best roast pork i ever cooked and ate everybody was impressed with this recipe i found on your website thanks will read more of you recipes in the future thank you very much<br />

im cooking it now, hmmm it smells good and can't wait to taste it yum yum. thanks Jamie

So I spent my entire Sunday trying this recipe for the first time last Sunday, my very first Pork Shoulder Roast. I followed the recipe to the tea, but did add a marinate of some sort...fresh thyme, fresh marjoram, fresh garlic, kosher salt, freshly ground pepper topped the skin, roasted in oven for the first 30 minutes, covered the roast for the middle 4.5 hrs, then topped it with 4 strips of bacon, lots of vegetables on the bottom, 2 C of chicken broth, and cooked for the last 1.5 hrs. What a delicious tender, mouth-watering, and tender meat dish! It turned out so good my husband said I could make it for him any time! For him, that's saying something! The roast was 4.5 lbs and lasted us for 4 days. I love this dish! :)

This was the best pork I have ever eaten....go Jamie...loving your work.

i have a kile pork instead of the 2 do i have to leave it in less or same time?<br />

Just picked a joint up from my butcher and he cut and rolled it there<br /> He used a stanley knife to score the crackling,Id never thought of that before<br /> Looked so easy

Ok, I have made roast pork a few times in the past and the crackling has NEVER turned out. I followed this recipe and it is the most amazing crackling I have ever tasted! Thanks so much!!

One of the best roasts I've ever cooked and I have cooked this several times and ever time it comes out perfectly, tks Jamie

Hi jamie ur 6hr pork roast was well worth waiting for ,it was delicious and the vegs to .Now i have just cooked some steak and it was good to ur recipes are brill thank u its good to log on before i cook and check ur recipes out .regards carol o .<br />

Best slow roast shoulder of pork Iv ever tasted,,Ever!!

Fantastic recipe and perfectly crunchy, melt-in-your-mouth crackling. Awesome! Have made this successfully 4 times now and am the envy of my friends. Thanks Jamie!!!

Hey, a great recipe but it does need a tweak.<br /> <br /> I use a full shoulder of free-range pork shoulder with gigot attached in a convection oven with the extra fan switched off. I also us an oven thermometer to verify the cooking temp'. I can safely say that 170c IS WAY TOO HOT! and will eventually burn up the lovely caramelized meat juices in the bottom of the pan which is such a shame. 150-160c is perfect though. Times as is.<br /> <br /> This is now my favorite meal of all time. Thank you!<br />

I've cooked this before, and it is awesome, however I tend to whack the oven up to about 200-210c for the last 45mins to an hour, as roasties etc will not cook at 170c! This did no harm to the pork and veggies were all cooked too! :)

Can folk not follow a recipe?- 30 mins on high - 4.5 hours at 170 degrees(gas 3) - and then final 1 hour<br /> = 6 hours - six hour slow roasted pork -sorted

Hi, this method didnt work for me! The meat was great but crackling was more 'suckling'!! Any idea's? My method is to scald pork with boiling water three times, dry it and then salt it prior to roasting and it never fails, just fancied trying a slower roast this time. Not to worry its how to learn. Cheers

OMG, This Pork is totally scrummy!!!! Im not a pork lover and my kids 11 and 16 loved it!!! I would def being cooking this again... Yes the only thing is that the smell is sooo lovely when cooking.. I cooked it at 150C for 5 and half hours.. Jamie i have cooked this pork and your 4 Hour Lamb and both are totally amazing..

This was great. Made 2 minor changes. I cooked longer (6 hrs) at lower temp (140 deg C) and I didn't mash all the veggies into the gravy. Just cut them up a bit so nice chunks of veggies in the brew. I'm an american trying to cook in britain; crackly is new to me.

Sounds quite yummy. My partner usually does most of the cooking as I tend to forget and overcook the food! Can't wait to surprise him!! Haha<br /> <br /> Just a few notes to LaurieIsa hope this helps:<br /> <br /> 1. I'm from Australia and I find converting the ingredients from lbs to kgs painful as well, there are however a few handy sites you can use. For a start there is actually a button next to the dish picture for each of the recipes on this site that says "convert" for other sites I tend to use http://www.onlineconversion.com/weight_all.htm<br /> <br /> 2. Please don't puree your mashed veggies! He says to mash your veggies, and add the stock to the roasting pan .... don't put the veggies in the roast pan too. Leave them where they are until serving time.<br /> <br /> 3. Not really sure if you had a problem with the recipe you included? But it sounds lovely and I hope you and your boyfriend had a very nice Valentine's Day meal.

I doubted if one hour at gas 3 (170) would produced the well cooked, black edged veggies - just waiting to have all their goodness squeezed out of them - shown in Jamie's photo. Sure enough 1 hr at gas 3 produced rock hard carrots and barely softened onions.<br /> <br /> But the pork was truly wonderful.

meat was fantastic iv been cooking it worng for years thanks d wilders derry ireland

This meal was amazing. the comments from my guests were gushing !. Even someone who isn't keen on pork asked for more. Thank you Jamie.

We have had this dinner twice now and it is the best way to do pork. Though if you have vegetarian friends you might want to shut the dorrs and open a few windows as it permiates! *****

My wife Lynn Roper made this today - Easter Sunday - and it was an absolute triumph. the meat fell from the bone and the crackling literally melted in our mouths. Sheer bliss!

Fab recipe as usual. Love your work Jamie, website is brilliant, infact you can do no wrong in my eyes. You're a culinary genius. Thanks for sharing your skills with the rest of us.

Awesome recipe, have made it a few times without fail!

Another great recipe. Thank you

Hi<br /> This recipe is a great one

Looking for good Pork in Munich, have one place, great meat, not agreat butcher.<br /> Back in UK I had Ginger Pig, Silfield, Cranbourne Farms, Real Meat Co. Some amazing stuff from Six Penny Handley (hello Badger) and River Cottage.<br /> Was I spoilt hmmm

another mouth watering recipe, what am i going to do? simply eat yumee..

Hope this doesn't get lost in the fact that most of this is from 2009 - as I would really love it now! Thanks to all and any help, Your mate from "the colonies" Laurie!!!

I live in Nova Scotia Canada - the idea of the "boutique boutcher" would make locals laugh their asses off and I have a devil of a time translating - american lbs. to canadian kgs. , american and british cuts of meat names to canadian esp east coast cuts of meats names - I Find it so very frustrating that my grocery store dosen't stock all these trendy and cheap-ish cuts of meat... such as "flank steak" - I've yet in about 26 years ever to see anything labeled this way. <br /> <br /> 2 things I'd love:<br /> <br /> -"translations" of cuts of meat esp. pork and beef - I so often find "cheap easy to buy" in american or brit recipes and can't for the life of me find them - are they special order in Canada or just "renamed" and if so WHY ON EARTH can we not agree on common names - its hard enough translating all your pounds to kilos for my buying (don't mean to sound a bitch but it is tough when you are on a budget!!)<br /> <br /> Next, more specific:<br /> <br /> Hi there - this is the recipe I REALLY want to try - I checked all over the internet about it, and I already know how to handle it if (and I'm certain I won't!) you can't get the gigantic cut of meat he calls for... My only question is about the vegetables he roasts with the meat... From the recipe I find it really confusing to tell if he means, blend all the roasted veg into the sauce/gravy you are making, or take the veg out and mash them up seperate... you can see it says:<br /> <br /> "I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely intensely flavored gravy (you can thicken it with a little sieved flour if you like but I prefer mine light). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce."<br /> <br /> This is the part that causes the confusion - does he mean mash the veg into the sauce and puree to a gravy, or mash it seperate - some of these chefs really need better writers/technical editors!<br /> <br /> Recipe courtesy of Jamie Oliver, taken from his cookbook "Cooking with Jamie"<br /> <br /> OVERNIGHT SLOW-ROASTED PORK<br /> <br /> Serves 12<br /> <br /> 2 tablespoons fennel seeds<br /> 1 tablespoon sea or rock salt<br /> 2 fennel bulbs, trimmed and roughly chopped<br /> 4 medium carrots, peeled and roughly chopped<br /> 3 onions peeled and roughly chopped<br /> 1 bulb of garlic, cloves unpeeled and roughly smashed<br /> Bunch of fresh thyme<br /> 1 11–13 lb piece of pork shoulder on the bone, preferably free-range or organic, skin scored<br /> Olive oil<br /> 750ml bottle of white wine<br /> 1 pint chicken or vegetable stock<br /> <br /> Jamie says: "Pork that's cooked this way gives you the most meltingly tender meat. This is the last job we do in the evening at the restaurant before we go home, so that when we get to work the next day we have the best roast pork to serve for lunch—you can do the same at home, as it's incredibly easy. This recipe only works with a whole shoulder, so it's an ideal dish to serve on Christmas Day when you have a lot of people around (as long as you remember to put it in the oven on Christmas Eve!). Ask your butcher to prepare you a shoulder roast from the whole shoulder as you would a shoulder of lamb."<br /> <br /> "P.S. This is a fantastic celebration meal, but before you go out and buy your meat, make sure you've got a pan—and an oven—that's big enough."<br /> <br /> 1. Preheat your oven to maximum.<br /> <br /> 2. Smash the fennel seeds with the salt in a pestle and mortar until fine.<br /> <br /> 3. Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.<br /> <br /> 4. Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.<br /> <br /> 5. Put the pork in your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250°F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.<br /> <br /> 6. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.<br /> <br /> 7. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely intensely flavored gravy (you can thicken it with a little sieved flour if you like but I prefer mine light). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce.<br /> <br /> <br /> Here is the recipe, I've had it from a library cookbook but it is on the internet too:<br /> <br /> PENELOPE COOKS THE PORK<br /> <br /> My butcher says an 11 to 13 pound pork shoulder is a special order—"I'm not even sure they come that big," he told me, "and I've been doing this 30 years"—and sold me two 6-pound shoulders, or butts, as he put it, instead. These fit nicely side by side in my roasting pan, which is an oval ceramic one, about 20 inches long, with a top. I had the top off for the first half hour, and on for the rest of the day. I started cooking at 9 A.M.; the pork was gloriously melty by 3 or 4, and still so, when I turned it off at 6:30. You pour a bottle of white wine in for the last hour or so. After you remove the pork, all that wine is boiled and reduced to stunning sauce.<br /> <br /> <br /> -----------------------<br /> c'mon all, help a poor girl out who wants to make her fella a really nice valentines supper? Please?!?<br /> <br />

I tried this with a 4kg peice. did the low heat element for 4hrs 30 - it was nice and tender but not falling apart - i think another hour or two would have done it.

also the skin didn't crackle, i'd turn the heat up for the last hour next time too

I made this for a dinner party a few days ago and everyone loved it. One person even said it was the best pork they'd ever tasted. And so easy to make!

If I have 3.7kg, do the recipe instructions stay the same and do the cooking times alter?

So If I've got a 5kg pork shoulder... how much longer should I roast it for so it pulls apart as easily?

Tried it - and loved it! http://tinyurl.com/2uubzbo

I hadnt eaten pork in years, but having seen just how good it looked on "Saving Our Bacon", I decided to give it a go, and O.M.G! The best pork roast I've ever eaten in my life, and the gravy was to die for!

Thanks Jamie!

As an American ex-pat in Cumbria I wish to truly thank you for highlighting the importance of local produce. Coming from a country of factory farms one of my great joys has been meeting my butcher who tells me where he obtains his product and actually being able to visit the farms that provide the food for my family table and guests.

This recipe was truly pleasing. Easy in preparation, wonderful in appearance. I served it with fresh new potatoes and spinich from our garden.

Our neighbor grows Black Berkshire pigs ,free ranged on pasture and fed dairy excess from the cheesery where I work sometimes .I got a side of pork for the summer holidays and did the shoulder like this .The pork is deliciously decadent with a good covering of fat and a beautiful dark pink color .Becuase of the season down here ,I laid it on a bed of fennel ,apple and rhubarb ,and made a fennel ,rhubarb and apple chutney to go with the shoulder which I served cold on Christmas day .I didn't crackle up the skin as were eating it cold and we could just carve throught the fat and skin and eat the lot ---absolutely delicious !!
Now another little piggie is on his way to our freezer ,so we'll have the hot roast pork when it cools down outside ---43C today --I feel for you Europeans in the freezer ,been plenty on the news about your predicament --keep warm !!

A-mazing!!!! So simple, but so god damn tasty! I added some jerk paste to the pork when seasoning, which gave it a nice kick! Great recipe and so worth the wait! :o)

Cooking for 15ish at a Halloween party, got a 6.2kg bone in shoulder, how long do i need to cook this for???

this reciepe is totaly easy...an taste so lush...i does it quite often..and every time i think its better an better.....

Very tasty. Try pouring boiling water onto top to whiten fat after scoring and before rubbing with salt. Towel dry meat before rubbing salt.
Great recipe Jamie

An hour and a half left to go and my house smells soo tasty!!!

Thanks so much, Jamie!
I've just finished it and it looks and smells and tastes just perfect! You are a huge inspiration to me and so many others... Wish I could tell you how much I appreciate the effort you make.
Hope to join you one day,
A thoroughly Jamied future cook from the heart of Europe

very very very very very very nice dont even have to carve it like it says
all the way from New Zealand

Jamiee !!
I love your recipes and I love yooou!!!! ahahaha

Kisses handsome

In the part of Germany I come from, we call this roast Schäufele (little shovel). YUM!

My pork shoulder is 500g does that mean I should cook it for half the time or if I do it for 6 hours will it dry out?
Laura

its great iv just eaten it now could eat another1 now lol

This has become one of my speciality dishes, try it with stir fried savoy cabbage, roasties and lots of gravy- perfection!

Tried this recipe for the first time last week (a trial run) and it was sooo delicious I am cooking it for 40 next weekend!! Having a Luau to celebrate (yes, I did say 'celebrate') my 50th birthday and have reserved my neighbors ovens to cook 4 x 4kg pieces of boned pork shoulder. We will be eating it in bread rolls with various salads and the sound of hawaiian music..... lol!!

Happy Days.....

I made this and it's really good, I loved the skin and I laugh so much because the skin stuck on my tooths:))

This is the second time I have cooked this, we had one for Sunday lunch yesterday, and it was cooked to perfection ! Each joint i've done have been different weights but both melted in the mouth. I loved cooking this and it is only the 2nd time of cooking a roast....would recommend anyone to try it !!

I just finished putting this meal together, and thought the meat was incredible! So delicious, completly the wait, the kids all thought it was amazing!

This is like coming home to Franconia in Germany. :o)

Why is this recipe page topped with a photo of a delicious LOIN of pork? OOps!

Made this Yesterday.

Just stunning, and from a cheap cut of meat too (£12 for a 9lb joint)

Thanks

I Tried This With My Mum , Its Great Guys Thank You Jamie
The Children Love It My Sister And Brotehr Realy Like It And Look U To You
I Want To Be A Chef When Im older (: Please Write Back To My Email Adress
Thank You x x x x

I just wanted to say a BIG THANKYOU for a great recipe. I cooked it today for Easter Sunday, and was amaze how nice it looked and tasted.
Also this was the first time i have cooked pork shoulder, so i was and still am happy it tasted soooooooooo good. And gravy.

A Big thankyou to jamie oliver i say!!!!!!!!!!! for another great recipe.

Also i would like to say to you and your family well done on your new arrival baby girl. Well done!!!!!!!!!!!!!!!!!!!!!

i feel like i have just put lump of designer Paul Smith meat in the oven. im so obsessed with designer produce i had to try this coz its hard to get designer food to eat at home -- i haven't eaten in so long.... thank u Jamie. i think this might do the trick.. your the best. tom from essex

yo, i think this dish is excellent the flavor of the pork is amazing which seems to actually be nicer when it is cold!

I made this tonight and man was it delicious! Crackling was crispy, meat was meltingly tender, exactly as promised.

My butcher has a complaint.
Could someone please let him know what Jamie is going to cook a few days in advance so he can order in the right cuts of meat to avoid dissapointment. He normally uses the shoulders for sausages now he keeps them selling a couple or more a week, as people have tried it and love it, "It is becoming a favourite" he says, especially as it is very keenly priced against the more traditional roasting cuts. We are having it for Sunday lunch this easter yummy!!!

We stopped eating Pork until i tried this ! now my family ask for it . My son who came home from uni said he didn't realy like pork, he then tried this and took a joint(of pork) back with him to cook for his house mates.

I have a 6.5 kilo pork shoulder. Does anyone know how long I need to cook it for?? thanks!

Holy Cow (or pig, as the case may be...) - this is a great, great recipe!

I made the point of heading to my local butchers, buying fresh british produce and the net result was stunning. Not only a great dish, but a great price!

Made a great Mothers Day meal for my family today.

All the best - Lammy

Jamie,
Well having watched your program and salivating at the end result i am about to cook this for my family for mothers day. I have a 3kg shoulder of pork on the bone. much larger than i believe i need, but i guess it will be pork for the rest of the week!
However i am unsure of the timing for this....Please help!
Wish me luck

Cooking this for a dinner party tonight but could only get boneless from our local farm shop - it's 2.7 kg, do i still stick to the same cooking times as shown in the recipe? Thanks

Hi,
I slow roasted a 4kg bone-in pork shoulder last week, i used the method of roasting it on full temp for 30mins, then covering it in tin foil and roasting it for a further 6 hours at 170'c - it turned out great.

I just bought a 4kg BONE OUT pork shoulder, can i use the same merthod as the bone in shoulder?

Any help is appreciated!

I made it last night and it was fantastic. You can literally tear the meat off. you don't need to cut it what so ever, really tender and tasty the crackling is amazing as well. 10/10

My son is off round the world and we are giving him a mighty send off. Just ordered a 10Kg on the bone shoulder of pork from our butchers fingers crossed i'll let you know how we get on but from the messages on this site should be fantastic.

I cooked a shoulder of pork a few weeks ago using this recipe, the best crackling I have ever made, both my daughters had seconds of meat, one a fussy 5yr old and a 16month old who loves food. I'm cooking it again as I have my mopther over and am working on the garden while the weather alows with this I can do both.. lord love this recipe and Jamie for some great easy to achieve ideas...

Great what else can be said.
Ali and Dek New Zealand

Even all the way in NZ, we watched your piggy programme.. Great recipe, and the price is fantastic here as well..so glad I watched your programme...Cheers.. :o)

My husband cooked this last night for me and it was amazing and only cost 4 quid. Definitely worth a try.

having trouble getting the bone in shoulder joint of meat, so have had to use the boneless. still its on offer in tesco, morrisons etc... (as little as £2 a kilo) loads of great meat for the roast with lots left over for sandwiches and the cats!
gonna try the belly pork next weekend.

i have bought a 3kg shoulder of pork, without the bone from morrisons, its on special and only cost £6.20. its in the oven . got the family coming ,so wish me luck!!!

i am planning on doing this tomorrow but the only joint i could get that was big enough for the 8 people i have coming over was off the bone and 4.7 kg, how long should i cook it for?

Jamie

you are a star and have helped me cook some great food, for friends and family. my daughter won't let me cook for her unless I have checked your cook book first. I agree with every thing you do. keep up the good work.

bought 1.3 kg pork shoulder was lovely and crispy love ur program costed 2 quid

Jamie please help.

How do I cook your slow roast shoulder of pork in my Aga.


Thanks
Bett.

I cooked a hand and spring today using this recipe, absolutely fantastic. Best crackling I've ever made - my daughter approves.

BTW there is an exact copy of the recipe on http://www.chefslittlehelper.com/node/6966 including the picture!

We sat and watched your program on British pork and it came as a revelation to us. The program itself was well presented and easy to follow. You cooked a shoulder of pork with minimal preparation time and it looked so good. We went down to the butcher the following day and surprise surprise he had sold out by 7.30 in the morning. The butcher was singing your praises and no doubt booking a holiday to the Caribbean. Nevertheless he offered to put one aside the following weekend which he did and which cost £21.00. It was huge. Followed your tv recipe to the letter and was amazed at just how good the meat turned out. We cooked the joint for 7 hours. The tv recipe was very easy to follow and we haven't stopped talking about it. Thank you very much indeed. As a direct result we bought your book 'Jamies Kitchen' and have discovered cooking again!

went down to the butcher this morning and got us a shoulder:) your program was such an eye opener! its 3 hours in and my husband will be returning shortly form the pub (after the footie)to amazing smells and what I believe will be the real 'best meal to date'
thank you for a fantastic recipe!

Hi,

I', just in the middle of doing this recipe and I've got about 2 pints of fat/juices with 1 hr to go...is this right?

Hi,
Have lived in Italy for 14 years myself and know exactly where Jamie is coming from. its about time we changed this country into a food appreciating nation like the rest of Europe, not only can you eat loads cheaper if you know how to create soups, pasta and what to do with fantastic cheap cuts of meat, but its more enjoyable and sooo much healthier, I agree though with one comment on your pork recipe, it is not quite the same as you showed everyone on your tv programme!! If you are a novice to cooking its going to be confusing isnt it?? Keep up the good work,'Boun appetitio to everyone!! x

VERY DELICIOUS WONDERFUL TASTE REALLY GOOOOD I WILL FOREVER COOKING IT THANK U

I cooked this on Sunday, and absolutely loved it. Only managed to get a blade of pork from the butchers (but it was from an outdoor reared piggy). It was just over 1.5kg and cost just over £4 (bargain). Will definitely cook again, and have passed it on to 3 people so far.

Tried this yesterday, cooked it for seven hours as the pork was slightly heavier ( 2.5kg ). It was fantastic, it fell off the bone as it was lifted out of the tray !
The crackling wasn't very crispy so we whacked the oven up to 200 C ( fan oven )
and put the crackling back in for 15mins while we made the gravy and the meat was resting. Perfect crackling !

Tried this the weekend and it was quite simply lovely. The meat was falling from the bone. The butchers was selling the meat as 'jamie Olivers Joint'.lol

Hi, Graet show Jamie ! Love the fact of promoting British meat,(about time!) I m cooking this dish for my Valentne as he is always banging on about pork crackling. I will let you know if it worked. Tammie xxx

Great programme, from now on only buying "British" have boycotted Asda and Tesco because of all the cheap meat they import. Keep up the good work Jamie and thanks for showing us all the rubbish produce we are being sold. Doing the pork joint today - hope it turns out ok.

Well I bought the pork from the Duke of Wellingtons Estate yesterday and am cooking it today for dinner this evening .. cant wait.

well babe my pork shoulder was fab and every 1 else did 2 especially the crackling good 1 jamie cant wait 2 see some more great recipes soz 4 disturbing ya valentine evening hope u enjoyed it we defo did well done 2 ronnie (ma husband)speak 2 u soon caz

I will be cooking the shoulder of pork tomorrow for the in laws. But I'm not meaning to be picky, but I was a touch confused by the picture. Is that NOT a shoulder of pork?? but some other part of the pig? But on saying that, I love what all the celebrity chefs are doing for animal welfare in the Uk. Keep it up Jamie.

me meats in the oven..... 3 hours to go.. smells delicous in me kitchen.. cant wait to rip into it. thanx mr oliver

sounds good, looks fantastic, cant wait to try it out.

How much will this serve?
by the way i love your cooking its greate the way you can just think of things as little as spicies wich make a big difference in food.(i guess you alredy know that hehehe)
cant wait till i get older i wanna become a chef.infact i have my trident(work experience in yr 10) next year do you know where i could go?xxxxkatiexxxx

I work for a wholesale butcher so I know how good British pork is. Orders for the shoulder have gone through the roof and it's good that Jamie has brought this to the whole nation

Hi to all, i did the whole shoulder joint as from the tv show "save our bacon", it shoulder joint weighed 18lb and cost £24.00. I got the butcher to score it. To cook the shoulder joint i whacked up the oven full forr 30 mins and then cooked for around 5 to 6 hours between 150 - 175 and kept checkin every 30 to 60 mins, then let it rest. The pork was fantastic, and the crackling well never tasted crackling like it. The problem was their is no clear recipe, although i did find it in the end, but the recipe on the site is different to what was shown on the tv show, for instance, the recipe states to cover with foil after the initial 30 mins, then put veg in under the shoulder joint 1hr before cooking finshed.
This was not done in the show, but never the less mine turned out brilliant and will be doing it again. H A P P Y C O O K I N G

Fantastic. We had this tonight for tea & the kids wolfed it down. Much tastier than chops. Oh and it was the last joint on the shelf !. We'll be having it again. Thanks.
x

Wow! 6 hours is the oven?

How much is that going to cost in electricity or gas costs?

I am not far off 50 and remember my mum cooking pork shoulder. I had forgotten how she did it but watching you on tely reminded me. Ive bought a pork shoulder today from Morrisons and will cook it Saturday, can't wait.
Keep up the good work of promoting good british food.
Regards a dribbling Mark from Bolton.

Our local free range pork supplier has been inundated with requests for pork shoulder after the programme! We're trying it tomorrow night....

my husband making the pork shoulder on sat night fingers crossed its a good one ill let you know

Wow, Just cooked this tonight for our dinner, it was amazing. First time i ever got good crackling we will certainly be having this many many times. Thanks again for another 'crackling' recipe.

Congratulations on your "Jamie saves our bacon" show - absolutely top class T.V.
Mind you, I was quite prepared to turn the whole thing off if you started your silly "showing off" swearing again - thankfully, you didn't and the whole family benefitted from the show. It's good that you've become your own man again.
Thanks for the Recipes - can you possibly do a printable version? This would certainly help!

Been wanting to cook this since your show, i,m cooking it at my daughters this friday for tea cant wait my mouth is watering as i type lol looks delicious. p.s hope i dont cock it up lol.

Hey all,

The Belly of pork is 2.5hrs - 30mins highest temp then 2 hrs 180c
Shoulder of pork bone in 2- 2.5 kg - is 30 mins highest temp then 6 - 6.5hrs 180c
Shoulder of pork Bone out 2- 2.5kg i'd suggest the 30mins high then 5 - 5.5hrs 180c
when there is an hr of cooking time left drain the majority of the fat out and layer carrots, potatoes, celery, a couple of skin on garlic gloves and leek in the baking train and use it as a trivet for the meat. The veg will then take on the amazing flavors of the meat. Then take out the meat and veg (still keep veg warm) and let it settle for 20 mins. Use the left over juices to make the most amazing pork gravy, with a splash of wine and pork stock cube. Pull the crackling off and tear apart the meat and serve - scrumdidlyumptious!

Jamie,
You are a star, I haven't had crackling like that in years - wonderful receipe and a great joint for a Sunday roast. Local butcher are calling a pork shoulder the 'Jamie Oliver Joint' as it has been so popular.
Keep up the good work and we can support our local farmers and get rid of the foreign rubbish - come on Sainsburys stock less foreign muck.
Kind regards,
Ruth, Braintree

Just wondered will 2kg serve 6 people?

Hi there

Apologies for the confusion, we replaced the recipe from last week that stated 2.5 hrs for this one as many of you were asking for the recipe that was from the show which is 6hrs cooking time.

Regards

Danny

if you read this recipe it's quite clearly 6 hours long, i dont see what the timing problem is. x

Jamie my 13 year old son is a pretty fussy eater and he asked if I would cook this recipe. All three kids loved it including the gravy! I could only find a 1kg joint so halved the cooking time and it was perfect! Keep up the good work, love the web site, lots of love Sarah x

It would seem from reading both recipes that one is BONED shoulder of pork and is conventionally roasted at 180C per normal cooking times whilst the other is slow roasted, in fact braised, as it sits on a bed of veg in stock and is covered with foil. This one has the bone left in. Either one - enjoy!

Cooked a lovely british shoulder of pork for friends today...they loved it! takes a while and you can't cook your roasties until it's done but it's well worth the effort!, nothing can describe how good the crackling was!!!!
Well done Jamie bring on the bacon, and the sausages and the trotters....ooohhhhh maybe not, lets not get carried away!
It was delish' and looking forward to the left overs tomorrow.

I have never liked roast pork; it's normally either too dry or tasteless but this was DE-fudging-licious and who could resist roast pork a la Jamie?
I went to my local butcher who refused to sell the meat to us and countless customers as they use it for their sausages! We managed to get a shoulder eventually and it was well worth it but I will be going to the farmer's market in future! Here's hoping we keep the cooking passion to make a lasting difference to our farmers!
Awesome, thanks!

watched your show last Monday,and I sat there drooling at the shoulder of Pork you cooked, I lost my wife 10 months ago and I have not cooked a joint of meat for myself in that time. I bought a half shoulder for this weekend,and following your recipe, it turned out really scrumpious, I am well pleased with myself,and I would like to say a big thank you for giving me the courage to do this.

OH MY GOD! just finished eating this, it was amazing.......
no wonder the italians love slow food, slow roasting is the way to go.
I thought the slow roast shoulder of lamb was good, but this surpassed it, especially the gravy - every flavor came through.
I don't think I will ever buy leg of pork for roasting again, shoulder every time for us!
Thank you Jamie, I really admire all your efforts to help schools, animals,farmers and the folk at 15 - ignore the critics and keep up the good work!
Personally I think you should be Sir Jamie....
with love
x x x

i think it's two and a half hours for a shoulder without the bone, and it's about 6-7hrs with the bone. the recipes all seem pretty muddled, but on the show jamie def cooks a shoulder with bone and says it takes 6-hrs...

I would have thought the above recipe is the correct one. The one on the 'saving our bacon' web site is obviously wrong. How can you remove the meat t rest and then roast the spuds in the pork fat. Two and a half hours is about the normal time for a 2kg joint, hardly slow roasting. Also something not mentioned on the show was to cover the joint with the foil during the slow roasting, then to uncover, drain the fat for the spuds and finish it open for the last hour. I'm doing ours this afternoon while the rugby is on, bought from a high street butcher, locally produced. Can't wait!

ive got a 1kg joint, does anyone know how long that will take to cook

OMG. I have bought a piece of BRITISH pork shoulder without the bone from my local butcher for Sunday Roast today - and i need to know the cooking time also. Will have to go on my usual 25mins per llb. Great show by the way Jamie - keep up the good work!

What another brilliant idea from a real passionate englishman. A man after my own heart. Sod the fabulous food,i just love the way this guy really gets off his backside and actually does something to help this country. No moaning and negativity,just straightforward action. I cannot quite put my finger on it but something about his manner just inspires me to follow suit,i mean everytime this guy opens his mouth all i hear is common sense. Bringing familys back around the dinner table and away from the dumb box. When did we forget how to live well? When did money and our 'own precious time' become more important than the people around us?... what a guy ! if only we had a few more men like this in the halls of power.

keep up the good work jamie, my girlfriend loves cooking me the meals you show us, today we're going to try shoulder of pork! the only problem is that my girlfriend is now soooo picky with her meats that she won't eat meat in any restaurants unless they can prove its free range, in many takeaways this doesn't happen. I love meat and don't want to lose it from our menu, any advise?

Cook it for 20 mins high then reduce heat and cook for about 6 hours... look up the recipe on ' 6 hour slow roasted pork shoulder'. Its easy to find, am surprised everyone is confused on cooking times...

It's very disappointing that someone from Jamie's team has not answered everyone's query about the roasting time especially if they are really trying to push British pork - the show was good but it MUST be backed up by post-show support to succeed.

I cooked a 3KG joint today in our Aga using a 30 minute sizzle in the hot oven (approx 250) and then for 5 hours in the warm oven (approx 180) - I would increase/descrease times based on the size of your joint. Finished the roast off with another hour with the veg for the gravy.

Tip - also ask your butcher to break the bone (there are two bones - he should know which) in the leg so that it fits snuggly in the roasting dish.

Also note, traditional butchers also call this a "Hand of Pork".

Enjoy - we did.

I very much agree Michelle. I always use a local butcher and greengrocer and have found their produce much fresher and tastier. Your suggestion to buy local has always proven the better meal. The big supermarkets cannot even come close. The small guy can provide just as good a bargain as the big guy with much more of a personal customer touch.

Hi there!

I have to make a coment on supporting your local butchers!! I hate buying meat at a supermarket! its a total rip off and yu never get value for money. I started going to my local butcher a couple of months ago and I have to say there is no comparison! the meat is much tastier and I often find cheaper!

They are very freindly and helpful too! you can have you meat prepared/cut how you like it! and you have also got that added satisfaction that your contributing to the support of your local farmers too.

Heres to helping our famers and butchers!!!

What a fabulous program haven't eaten a joint of pork in a long while and so I have got in touch with a local farmer in sussex, made a visit to the farm and I have just ordered a Whole pig which he is going to joint for me including sausages instead of the head. The farmer was fantastic took me around and showed me the pigs and the new born piglets good luck to all British Farmers your program was a discussion point for most people lets hope the Britsh public keep up the good work supporting local produce. Next time you are in Sussex dont forget to pop in for a cup of tea and a bit of cooking.

People, the 2.5 hours are for the pork belly roast, the 6-7 hours are for the pork shoulder.

I bought beautiful shoulder of pork and invited friends round for dinner thinking it would only take 2.5 hours but then to my annoyence saw that it took six hours! Dinner was canceled as the meal wouldn't be ready until midnight! I turned it right down and let it cook over night but am afraid the whole exercise is going to be far from pukka and has been a complete waste of time and money.

The Photo is of a piece of Pork Loin and not a pork shoulder as cooked on the show.
COME ON JAMIE - Someone must read these comments - give your wonderful fans some feedback - Julie

i only watched your show last night on sky plus when i went to get your recipe for the shoulder of pork today the times differ is it two hours or seven hours so sorry i see you have been asked this before if you could get back asap the family are expecting a great dinner tomorrow thanks

your irish fan
ian

Hi everyone.

I would like to make a suggestion.

I know we are all going to now try and support british beef but why not try and go one step further and try and support your local butcher. (and greengrocer for that matter). Our big supermarkets are constantly knocking prices down with farmers so they don't have to pay them as much but they don't pass those costs on to us.

I have found that meat from a supermarket is nowhere near as nice as the meat I buy from the butchers and I often find that it is slightly cheaper from the butcher too. They, like supermarkets, have "specials" too.

They also are very friendly and happy to give cooking advice and tips and will prepare it any way you want them too.

So come on guys get behind your local suppliers in these hard times.

Jamie

I've just ordered my shoulder of BRITISH pork for this weekend, but i need to know how long to cook it for. On the program you stated 6-7 hours yet this site states only 2.5 Which is it? I dont want to ruin my meat....

PLEASE HELP

Brilliant Show, more of these programs are needed to show the people of Britain what we their farmers are producing and how we are ALL struggling to make a living. It seems that most people consider the farmer as well off considering the price of meat in the shops. Your program showed that there are farmers who have given up due to the small amount of money they receive for their produce. It is about time that programs like yours gave an insight into our industry. It is about time that the British public back us British Farmers for DEFRA make us comply with every Rule and Regulation set by the EU, but our counterparts in other countries in the EU do not. Your show stated that we have banned the Pig Crates in 1999 were as Demark will in 2013 All should have complied in 1999 like us. Please Jamie and the Public out there do the same for us Welsh Lamb and Welsh Beef – get this New Zealand Lamb and Argentinean Beef off our shelves – SUPPORT BRITISH.

I don't even like pork! Your show has converted me. We bought 2 joints. One pre-cooked by Morrisons (which was bludy lovely) I am about to cook the second, but unsure of the cooking time? Thanks Jamie keep up the good work, we are bring a group of our school children to Rotherham's M. Of F.

Hi jamie I went to Sainsburys today they were very helpful, was able to buy a lovely shoulder of pork and belly of pork both reared outdoors, the guy behind the counter said this has sold so quickly they are having to order a lot more in, so your program has worked I will definately only buy british in the future thanks for a great eye opening program, also can you just confirm the cooking times on both these cuts of meat
thanks Jan

Went to morrisons last night to get this joint. The Butcher told me they have sold out of pork shoulder, and that have morrisons nationwide have completely sold out of this joint. Fantastic for the British farmers, good job done Jamie.

Hi Jamie

I would like to know the correct cooking time as I also have a shoulder of pork to cook, is it 2 1/2 hrs or 7hrs please let me know asap:) loving your shows

Voirrey
Isle of Man

Jamie i love all your programes and have your new could book. Which i have cooked around 25 of your dishes.
My husband is a butcher, so when i want meat he brings it home , but after your programe there shop had sold out, so i have had to wait til now for my British Shoulder of Pork!!! Which i will be cooking for Sunday lunch you did say on the programe that you cook it for 7 hours is this correct?
Keep up the good work loving everything that you do, all the best for 2009 and im looking forward to seeing the result of british farming.
Sarah Seddon

Hi Jamie, I too was impressed by the shoulder of pork you cooked on the show although it didn't look anything like the picture above! Can you clarify the cooking time please? 2 and a half or 6-7 hours?? Good work btw! Tesco butcher less than helpfull when I asked about a shoulder of pork. He grunted and pointed in the direction of the pre-packed rolled pork in the chiller cabinet. So, I'm off to the high street butcher for the first time ever!

Hi Jamie just to let you no we all loved the show Saving our bacon. My boys asked me to make the shoulder of pork which i got today. Not sure how long to cook it for as you said about 6 hrs and the recipe you have given said 2 hrs. So i would love to know which is right!

Many thanks
from the gilhooley boys.....and keep up the good work!

Does anyone know what is the correct cooking time for the shoulder roast? I too thought Jamie had said 6 hours. I'm planning to cook it today so I need help quick :)

Any answers for the queries regards to cooking times - Jamie had said to cook for 20mins on the highest temp then reduce temp to 170 and cook for 7 hours. However, the shoulder did look rather large.
I have a juicy 2.5kilo shoulder purchased from my local butcher to devour with some friends on Thursday evening and want the result to be as special as Jamie's looked on television.
7 hours or 2.5 hours ???

I intend on cooking the shoulder of pork recipe this weekend, great programme,

I always buy british!

I also wouldlike to know if the cooking time is 2.5 not 6-7 hrs, it's in the fridge! need to eat!!
Thanks.

hi,can you let me know if the pork is to cook for 2.5 hours or 7 as on show.cheers simon.

The dispute about the cooking time has not been answered!!! Help! There are lots of us asking!!!!

Hi Jamie, I second Richard Hurst's query in the cooking time. I understand that it is probably a weight issue but it would be good to know what the correct cooking time per 500g would be for melt in your mouth shoulder of pork as my wife is badgering me to try it after your great show

Thanks in advance
Nick

Jamie, your recipe here shows a cooking time of 2.5 hours but on the show you mentioned cooking it for 7 hours?? what's the correct length of time

I thought the joint looked bigger on the TV and more "leg like." I was sure Jamie said it needed 6 hours cooking too? Where is that method for shoulder please?
Gill

Ive been all over town this morning to try and buy a shoulder of British pork...without success.
Most of the butchers stated the since your`saving bacon` program was on,they cant sell enough.
Its obviously working Jamie!!
Ps,I settled for a shoulder of Lamb instead.

Having watched your show, 'Saving our bacon', I thought this program was extremely good, bringing home to the public how important it is to support the British Meat Industry and British farmers. I just wondered if you are planning on doing any further shows on beef and lamb.

Regards,
Keith,,
(Lincolnshire Premier Foods)