Porcetto-Style Roast Pork Shoulder with Rosemary and Bay
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g pork shoulder steaks
- 30 ml olive oil
- 4 garlic cloves
- 3 fresh rosemary sprigs
- 4 bay leaves
- 1 tsp fennel seeds
- 600 g baby new potatoes, halved
Nutrition (per serving)
- Calories
- 610 kcal
- Protein
- 39.9 g
- Carbohydrate
- 24.2 g
- of which sugars
- 1.5 g
- Fat
- 38.6 g
- of which saturates
- 12.2 g
- Fibre
- 2.9 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Crush the garlic, rosemary, bay leaves and fennel seeds with a little of the olive oil to make a paste.
- 2
Rub the paste over the pork shoulder steaks.
- 3
Scatter the baby new potatoes over a large roasting tray, drizzle with the remaining olive oil, and place the pork on top.
- 4
Roast for 50-55 minutes, turning the pork halfway through, until cooked through with no pink remaining and the potatoes are tender.
- 5
Rest for 5 minutes before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.