Copperwood Roasted Pork Shoulder


Copperwood Roasted Pork Shoulder
Author: Chef Haleem Card
Prep time:
Cook time:
Total time:
  • 5 pound Copperwood Pork Shoulder , bone-in, skin off
  • 2 tablespoons paprika
  • 1 tablespoon garam masala
  • 2 tablespoons pimento
  • 1 tablespoon ground clove
  • 1 tablespoon minced garlic
  • 3 dried bay leaves
  • 3 tablespoons coconut oil
  1. Preparing your rub; add all ingredients to a food processor/mortar and pestle and blend all spices and the oil into a medium thickness paste.
  2. Place the pork on a clean work surface, skin-side up. Coat the pork in your spice rub generously, ensuring all surface area has been covered. Set into a container and refridgerate overnight.
  3. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
  4. Preheat the oven to 220°C/425°F.
  5. Place the pork, skin-side up, in a roasting tray and roast for 30 minutes. At this point, turn the heat down to 170°C/325°F, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 3 hours.
  6. Remove the pork from the oven, take off the foil and transfer to a serving dish.
  7. Cover again with tin foil and leave to rest for 15-30 minutes
  8. Slice thinly and serve.