Smoked Paprika Dry Rub Pork Shoulder Recipe
Slow-roasted pork shoulder infused with smoky paprika and aromatic fennel, served alongside sweet, bursting roasted tomatoes for a flavour-packed feast.
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Cooking tools:
- Roasting pan
- Grill
- Oven
- Stove
- Saucepan
- Baking sheet
- Refrigerator
- Aluminum foil
- Plate
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Pastry brush
Ingredients
- 1.65kg Market Street large boneless pork shoulder joint, skin scored
- 200ml white wine
- 250ml chicken stock
- 500g cherry tomatoes
- 100g natural yogurt
- 8 garlic cloves, skin on and bashed
- 2 tsp sherry vinegar
- 10g oregano
- 2 red onions, thickly sliced
- 2 tbsp tomato puree
- Small handful parsley, finely chopped
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 1 tsp ground cinnamon
- 1 tsp garlic granules
- 1 tbsp vegetable oil
- Crispy smashed potatoes and a lemony green salad, to serve
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