Spanish Roast Pork
Spanish Roast Pork



  • 2kg boned pork shoulder, rolled and scored
  • 1 tbsp olive oil
  • 1⁄2 lemon, juice only
  • 2 onions, sliced
  • Salt
  • 4 crushed garlic cloves
  • 1 red chilli, chopped
  • 1 tbsp crushed fennel seeds
  • 4 ground cloves
  • 1⁄2 tsp crushed peppercorns
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Preheat the oven to 230C. Mix together all the ingredients for the rub, along with a pinch of salt. Apply the rub to the pork, being sure to get it into all the score lines on the skin and into the flesh. Rub again with olive oil, then sprinkle with more salt.
  • Spread the chopped onion over the base of the roasting tin, and place the pork joint on top. Add 250ml of water, and roast on the high heat for 30 mins. Reduce the heat to 180C, and roast for another 1 hour and 40 minutes. Remove from the oven, and allow the meat to rest for 15 minutes. Serve with gravy and roasted Mediterranean vegetables. Delicious!
2 hours 30 mins
6 serving
This recipe pairs perfectly with the Ilurce Tempranillo 2019 from Rioja, Spain.

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