Spanish-Style Pork Shoulder with Smoked Paprika, Roast Peppers and Crispy Potatoes

Serves - 4–6

You’ll need

For the pork

• 1.2–1.5kg boneless pork shoulder
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 4 garlic cloves, finely grated or crushed
• 1 tbsp tomato purée
• 1 tbsp red wine vinegar
• 1 tsp sea salt
• Plenty of black pepper

For the tray

• 2 red peppers, cut into thick strips
• 1 yellow pepper, cut into thick strips
• 1 red onion, cut into wedges
• 150ml chicken stock
• 100ml dry white wine, or a little extra stock if preferred

For the crispy potatoes

• 1kg Maris Piper or King Edward potatoes, peeled and cut into chunky pieces
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sea salt
• Black pepper

To finish

• Small handful flat-leaf parsley, roughly chopped
• Lemon wedges, optional

Method

1. Get the pork ready

Preheat the oven to 160°C fan.

In a small bowl, mix together the olive oil, smoked paprika, sweet paprika, oregano, garlic, tomato purée, red wine vinegar, salt, and black pepper to make a thick paste.

Pat the pork shoulder dry with kitchen paper, then rub the paste all over it, getting into every sensible corner.

2. Start the roast

Put the peppers and red onion into a large roasting dish and toss briefly. Sit the pork shoulder on top, then pour the stock and white wine around the meat, not over it.

Cover tightly with foil and roast for 3½–4 hours, until the pork is properly tender and giving up at the slightest suggestion of a fork.

3. Cook the potatoes

About an hour before the pork is ready, bring a large pan of salted water to the boil. Parboil the potatoes for 8–10 minutes until the edges are just softening.

Drain well, then give them a good shake in the colander to rough up the outsides.

Tip into a roasting tray with the olive oil, smoked paprika, salt, and black pepper. Toss well and roast at 220°C fan for 45–55 minutes, turning once or twice, until golden and crisp.

4. Finish the pork

Once the pork is tender, remove the foil and turn the oven up to 200°C fan. Roast uncovered for another 20–25 minutes so the top takes on a little colour and the peppers soften into the juices properly.

Lift the pork onto a board and let it rest for 10–15 minutes.

5. Bring it together

Use two forks to pull the pork into thick, generous shreds. Return it to the roasting dish and toss it through the peppers and pan juices. Taste and check the seasoning.

Scatter with chopped parsley.

6. Serve

Pile the pork, peppers, and juices onto a platter or straight onto plates, with the crispy potatoes alongside. Add lemon wedges if you want a little brightness at the table.

A couple of helpful notes

- If you want a deeper, slightly richer finish, a few chopped jarred roasted peppers can be stirred through at the end alongside the fresh roasted ones.
- This is a very good dish for feeding people without looking flustered. Most of the work is done by the oven, which is as it should be.
- Do not skip resting the pork. You have come this far. Do not ruin it in the final stretch.