Paprika Pork Shoulder©


  • 49.3oz-1.4kg pork shoulder joint
  • 3 tablespoons smoked paprika
  • 1 tablespoon lemon juice
  • 4 garlic cloves (crushed)
  • 2 tablespoons olive oil
  • Salt
  • 1 tablespoon black pepper
  • ½ teaspoon dried thyme
  • ½ tablespoon onion granules
  • 1 tablespoon dark brown soft sugar
  • 1 tablespoon white wine vinegar


  1. In a large mixing bowl, place all the ingredients except the pork joint. Give everything a really good mix up. Score the pork and place the pork joint in the center and completely cover the joint in the marinade using your hands- really get some into the scores. Cover and pop in the fridge to marinade overnight
  2. When ready to proceed, pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven. Remove the pork from the fridge and place onto the lightly oiled roaster
  3. Pop into the oven for 2 hours. Insert a meat thermometer once done and make sure it reads 159˚F -71˚C. Turn the oven off and allow to rest for 10-15 minutes and serve

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