Slow-cooking this pork shoulder creates extremely tender, mouthwatering meat that falls apart when shredded. Served with creamy lentils and fresh orange to balance the richness, this is the perfect weekend feast.
- Remove the string tying the pork and pat the joint dry with kitchen paper. Mix the sugar, salt and paprika and rub into the meat. Put the pork in a roasting tin, skin side up, for 30 mins at room temperature to marinate. Preheat the oven to gas 7, 220°C, fan 200°C.
- Roast the pork for 30 mins, then add 400ml water to the tin. Cover the tin with foil, scrunching tightly around the edges to seal. Reduce the oven to gas 1, 140°C, fan 120°C, then cook for 4½-5 hrs or until the meat is very tender and falling apart.
- Uncover the pork, pour over the juices (reserving half) and increase the oven to gas 7, 220°C, fan 200°C. Cook for 20-30 mins to crisp up the skin a little. Remove and rest, covered, for 15 mins.
- Meanwhile, prepare the lentils. Heat the butter and oil in a large pan over a low heat, add the onion, carrot and celery and cook for 15 mins or until softened. Stir in the lentils and rosemary, then pour over the stock and bring to the boil. Reduce to a simmer, cover and cook for 25-30 mins, removing the lid after 10 mins, until the lentils are tender (but not soft) and the stock has been absorbed. Remove from the heat and stir in the soft cheese and mustard.
- Use 2 forks to pull the pork apart, then stir through the reserved juices. Spoon the lentils into a warmed serving dish, scatter with half the parsley, the oranges and any juice. Top with the pork and finish with the remaining parsley.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.