Slow-roasted shoulder of pork with vegetable and ratatouille chutney

Long, slow cooking makes for meltingly tender pork to serve with a medley of Mediterranean vegetables, in this mouth-watering recipe from James Martin
By James Martin
Slow-roasted shoulder of pork with vegetable and ratatouille chutney
  • Rating:
  • Serves: 4
  • Cook Time: 26 minutes
  • Prep Time:
  • Effort: easy



  • 1 small, whole shoulder of pork, with skin on, about 2.75-3.25 kg
  • 10 clove garlic, peeled
  • sea salt, and freshly ground black pepper
  • 5-6 small dried chillies, crumbled
  • juice of 5 lemons
  • 3 tbsp olive oil

For the ratatouille chutney:

  • 900 g plum tomatoes
  • 450 g onions, roughly chopped
  • 450 g aubergines, cut into 1cm cubes
  • 450 g courgettes, cut into 1cm thick slices
  • 2 red peppers, seeded and cut into 1cm squares
  • 1 green pepper, seeded and cut into 1cm squares
  • 2 green chillies, seeded and finely diced
  • 6 clove garlic, finely chopped
  • 2 sprigs of thyme
  • 1 tbsp oregano
  • 1 tsp cayenne pepper, (or to taste)
  • 1 tbsp salt
  • 375 ml white wine vinegar
  • 450 g caster sugar

Tips and Suggestions

The chutney improves if kept for 2 months before eating.


1. Set the oven to 200°C/gas 6. Using a sharp knife, score the whole skin of the shoulder with deep cuts about 5mm wide.

2. Smash the garlic then mix with salt, pepper and chilli to taste. Rub and push this mixture into and over the skin and all the surfaces of the meat. Place the shoulder on a rack in a roasting pan and roast for 30 minutes or until the skin begins to crackle up, blister and brown. Turn the shoulder and pour over half the lemon juice and 2 tablespoons of the oil. Turn the oven down, to 120°C/gas ½, and leave the meat to roast overnight or all day (from 8 - 24 hours). Turn over occasionally and baste with extra lemon juice and, if necessary, a little oil.

3. The shoulder is ready when it is completely soft under the crisp skin. You can tell by pushing with your finger: the meat will give way and might even fall off the bone. Serve each person with some of the crisp skin and meat cut from different parts of the shoulder. Add extra lemon juice to de-glaze the roasting pan, and spoon this over.

4. For the ratatouille chutney, place all the vegetables in a large non-reactive saucepan.

5. Add the garlic, thyme, oregano, cayenne and salt. Cook over a low heat until some of the juices are released from the vegetables.

6. Increase the heat and cook for a further 25 minutes, stirring, after which most of the liquid should have evaporated and the vegetables will be soft but still whole.

7. Stir in the vinegar and sugar.

8. Reduce the heat to moderate and cook for a further hour, by which time the chutney should be quite thick.

9. Spoon into hot, sterilised Kilner jars and seal.

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