Slow-roasted pork shoulder with crispy paprika potatoes
This is the most divine way to prepare pork, roasted with the apple cider vinegar which cuts through and balances out the fattiness of the pork beautifully. Spanish slow roasted pork shoulder in apple cider vinegar, served with crispy paprika potatoes.
Ingredients
- 1.8 - 2 kg pork shoulder bone in
- 2 red capsicums deseeded and sliced.
- 1 whole garlic bulb broken into cloves
- 8 large tomatoes halved (or 400g can whole tomatoes)
- 2 bay leaves
- 1 tsp paprika
- 1 tsp salt
- 1 cup apple cider vinegar
- 2 cups water
Crispy paprika potatoes
- 2 peeled agria potatoes per person or other roasting potato, cut into chunks
- ¼ cup rice bran oil
- ½ tsp paprika
- Sea salt
- Juice of one lemon
Instructions
- Pre-heat the oven to 180 °C.
- Prepare the pork by patting it dry with paper towels then scoring the skin in a criss-cross pattern with a sharp knife.
- Scatter the capsicum slices and whole garlic cloves into the base of roasting pan. Add the tomatoes, bay leaves, paprika and salt.
- Place the pork on top of the vegetables and pour in the cider vinegar, top up with the water. Cover and seal with a double layer of foil and cook for 2 1/2 to 3 hours.
- Remove the foil, cook for a further 20-30 minutes until the meat is well-browned, and the juices are reduced. If you prefer, crackle the skin by grilling under a hot grill until it crisps.
- Remove the pan from the oven and transfer the pork onto a board to rest. Cover with a layer of tinfoil and a tea towel to keep it warm and leave for 10 minutes.
- To serve, pull the pork apart (as opposed to trying to slice it) and serve with the hot and tart juices, garlic, tomatoes and capsicum.
How to make crispy paprika potatoes
- Pre-heat oven to 220° C.
- Boil the potatoes in well-salted water until they are rough around the edges and nearly falling apart, about 20-30 minutes.
- Drain potatoes and transfer to a roasting pan.
- Toss with oil, paprika and salt until potatoes are well coated with the oil and seasoning.
- Roast for 30 minutes or until potatoes are crispy on the outside.
- Remove from oven and whilst still hot, squeeze over lemon juice before serving.
- These potatoes can be served hot, warm or even cold.
Tried this recipe?Let us know how it was!
