Marinate the pork in a hot chilli and garlic mix, then slow-roast in the oven for a succulent flavour

SERVES 8
PREPARATION TIME 5-10 minutes, plus up to 3 days marinating
COOKING TIME 4-5 hours

2.5 kg shoulder of pork, trimmed of excess fat
1 large handful fresh sage leaves
1 small red chilli, deseeded (or leave the seeds in for more heat)
1 teaspoon crushed dried chilli flakes
3 cloves of garlic, crushed
Maldon salt and ground black pepper
Drizzle olive oil
100 ml verjuice or lemon juice

In advance One to three days ahead, wipe the pork and score the skin with a very sharp knife. Chop the sage leaves and the red chilli. Place in a small bowl and mix in the dried chilli flakes, garlic, Maldon salt and pepper and a drizzle of olive oil. Rub the marinade into the pork. Cover and refrigerate overnight or for up to three days.

Remove the pork from the fridge at least 30 minutes before cooking. Pre-heat the oven to Gas Mark 6 (200°C,400°F). Place the pork in a roasting tin and cook for 45 minutes. Pour over the verjuice or lemon juice and turn the oven down to Gas Mark 3 (170°C, 325°F). Continue cooking for another 3 1/2-4 hours or until the meat is succulent and falling off the bone. Carve and serve with roasted root vegetables.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB