Roasted Pork Shoulder with Roast New Potatoes
Pork shoulder is affordable, tender, and delicious. You don’t need to buy a whole pork shoulder — a smaller 2kg portion is perfect for a smaller gathering and cooks in the same way, just more quickly. For a richer, crispier roast potato, use the rendered pork fat instead of olive oil.
Serves: 8-10
Prep Time: 20 minutes
Cooking Time: 3 hours 15 minutes
Ingredients:
For the Pork:
2kg shoulder of pork, bone-in, skin-on
3 tablespoons olive oil
2 tablespoons sea salt
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon red peppercorns, crushed
1 tablespoon fresh thyme (or rosemary), finely chopped
1 tablespoon fresh sage, finely chopped
For the Potatoes:
1.5kg new potatoes, washed, parboiled
Pork fat from the roasting pork shoulder
2 cloves garlic, minced
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Preheat the oven to 220°C (fan 200°C).
Pat the pork shoulder dry with paper towels to ensure the skin is as dry as possible. Using a sharp knife, score the skin being careful not to cut into the meat. Rub the pork all over with olive oil, sea salt, black pepper, garlic powder, and crushed red peppercorns. Sprinkle over the fresh sage and thyme, rubbing the seasonings into both the skin and the meat.
Place the pork shoulder on a rack in a roasting tray, skin-side up. Roast for 30 minutes to get the skin crisping up. After 30 minutes, reduce the oven temperature to 160°C (fan 140°C) and continue roasting for an additional 2.5–3 hours, or until the internal temperature reaches 75°C and the crackling is golden and crispy.
About 30 minutes before the pork is done, pour some pork fat into another roasting tray over medium heat. Add the potatoes and cook for about 5 minutes to start crisping them up, turning occasionally. Add olive oil, garlic, sea salt, and black pepper. Toss to coat the potatoes evenly.
Place the potatoes in the oven for 30 minutes. Once the pork is removed, leave the potatoes to cook for a further 15 minutes or until golden, while the pork rests.
Carve the roasted pork shoulder and serve alongside the golden roast potatoes, other vegetables, and gravy.
Scroll down for printable version
Smaller Pork Shoulder Roast with Roasted New Potatoes
Ingredients
- 2kg shoulder of pork, bone-in, skin-on
- 3 tablespoons olive oil
- 2 tablespoons sea salt
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon red peppercorns, crushed
- 1 tablespoon fresh thyme (or rosemary), finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1.5kg new potatoes, washed, parboiled
- Pork fat from the roasting pork shoulder
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Method
- Preheat the oven to 220°C (fan 200°C).
- Pat the pork shoulder dry with paper towels to ensure the skin is as dry as possible. Using a sharp knife, score the skin being careful not to cut into the meat. Rub the pork all over with olive oil, sea salt, black pepper, garlic powder, and crushed red peppercorns. Sprinkle over the fresh sage and thyme, rubbing the seasonings into both the skin and the meat.
- Place the pork shoulder on a rack in a roasting tray, skin-side up. Roast for 30 minutes to get the skin crisping up. After 30 minutes, reduce the oven temperature to 160°C (fan 140°C) and continue roasting for an additional 2.5–3 hours, or until the internal temperature reaches 75°C and the crackling is golden and crispy.
- About 30 minutes before the pork is done, pour some pork fat into another roasting tray over medium heat. Add the potatoes and cook for about 5 minutes to start crisping them up, turning occasionally. Add olive oil, garlic, sea salt, and black pepper. Toss to coat the potatoes evenly.
- Place the potatoes in the oven for 30 minutes. Once the pork is removed, leave the potatoes to cook for a further 15 minutes or until golden, while the pork rests.
- Carve the roasted pork shoulder and serve alongside the golden roast potatoes, other vegetables, and gravy.
