Australian pork is the best in the world. Our slow roast smoky pork shoulder is an affordable family meal, that will easily feed six.  The crisp crackling and tender meat, which almost falls apart, is sure to become a family favourite.

slow roast smoky pork shoulder

• 2.5 kg Ritchies boned, rolled pork shoulder, with scored skin
• 2 tablespoons olive oil
• 1 tablespoons sea salt
• 2 cups water
• 1cup low salt chicken stock

maple paprika spice mix

• ½ cup pure maple syrup
• 2 tablespoons sweet smoked paprika (Spanish if possible)
• 2 teaspoons ground cumin
• 2 teaspoons sea salt
• 1 teaspoon chilli powder or flakes (optional)
• 2 teaspoons mustard powder
• 3 tablespoons cider vinegar

slow roast smoky pork shoulder method

In a medium bowl, mix the maple paprika spice mix until it’s smooth. Pour into a nonreactive casserole or ovenproof dish with a lid that will just fit the pork.

Place the pork in the casserole dish skin side up. Roll it from side to side in the maple spice mix to ensure the meat is fully coated but try not to get the spice mix on the skin.

Cover and refrigerate for at least 4 hours or overnight, rocking the meat in the maple paprika mixture occasionally to ensure the flavor penetrates the meat fully.

Pre heat oven to 170°C

Dry the pork skin with absorbent kitchen paper. Rub the skin generously with olive oil and sea salt. Pour the stock and water down the side of the pork, ensuring the skin is left as dry as possible. Cover with the lid and roast for about 3½ hours. Top up the water or stock if the pork starts to dry out.

Turn the oven up to 220^oC, remove the lid and cook for another 30 minutes or until the crackling is crisp and the pork is tender and almost falling apart. Remove the pork from the roasting pan, cover with foil and rest. Skim off any fat on the pan juices, then bring to the boil and reduce to thicken slightly.

Serve the pork hot and sliced with the reduced maple paprika sauce and maybe some whole grain mustard, mash potatoes, and pickled red cabbage.

Serves: 6. Preparation time: 15 minutes. Cooking time: 4 hours