Slow-roasted Pork Shoulder with Lemon, Garlic & Sage
Step 1 of 5
Heat the oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash the garlic, sage, lemon zest, salt and pepper into a paste. Stir in the oil, then spread over the pork shoulder, avoiding the skin. Score the skin with a sharp knife and rub a large pinch of salt into it. Tie the joint with kitchen string.
