Pot-roasted Shoulder of Pork with Chilli and Beer

Pork takes on a flavourful succulence in James Martin's slowly-cooked roast, served with a zingy salsa verde
By James Martin
Pot-roasted Shoulder of Pork with Chilli and Beer
  • Rating:
  • Serves: 8
  • Cook Time: 4 hours 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2700 g whole boned shoulder of pork, with the skin on
  • 10 clove garlic, crushed
  • black pepper
  • 3 lemons, juiced
  • 4 tbsp dried chillies
  • 3 tbsp olive oil
  • 300 ml bitter ale
  • hot new potatoes, to serve

For the salsa verde

  • 10 g capers, finely chopped
  • 10 g gherkins, finely chopped
  • 4 spring onions, finely chopped
  • 30 g mixed fresh herbs, (chervil, basil, mint and parsley) finely chopped
  • 1 1/2 lemons, juiced
  • 2 tbsp extra virgin olive oil
  • black pepper


1. Preheat the oven to 230°C/gas 8.

2. Using a small, sharp knife, score the whole skin of the pork with deep cuts about 5cm wide.

3. Mix the garlic with the salt and freshly ground pepper, lemon juice, chillies and olive oil. Rub and push this mixture into and over the skin and on all the surfaces of meat.

4. Place the shoulder on a rack in a roasting tin and pour bitter ale into the roasting tin. Roast for 45 minutes or until the skin begins to crackle and turn brown.

5. Reduce the oven temperature to 180°C/gas 4. Roast the meat for 3-4 hours, basting the meat once or twice.

6. The pork is ready when it is completely soft under the crisp skin. You can tell by pushing your finger; the meat will give way and may fall off the bone.

7. To make the salsa verde, mix together the capers, gherkins, spring onions and herbs, then mix with the lemon juice and olive oil oil. Season well with salt and freshly ground pepper.

8. Serve the pork with the salsa verde. James suggests serving the pork cold with hot new potatoes and salsa verde on the side.

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