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Smoked Paprika & Fennel Dry Rub Pork Shoulder with Roasted Tomatoes

Smoked Paprika & Fennel Dry Rub Pork Shoulder with Roasted Tomatoes

By Morrisons
Published on 25 April 2025
Slow-roasted pork shoulder infused with smoky paprika and aromatic fennel, served alongside sweet, bursting roasted tomatoes for a flavour-packed feast.
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Time and servings

3 hrs 25 minsTotal time
5Servings
25 minsPrep time
3 hrsCooking time

Ingredients

  • 1.65kg Market Street large boneless pork shoulder joint, skin scored
  • 200ml white wine
  • 250ml chicken stock
  • 500g cherry tomatoes
  • 100g natural yogurt
  • 8 garlic cloves, skin on and bashed
  • 2 tsp sherry vinegar
  • 10g oregano
  • 2 red onions, thickly sliced
  • 2 tbsp tomato puree
  • Small handful parsley, finely chopped
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp ground cinnamon
  • 1 tsp garlic granules
  • 1 tbsp vegetable oil
  • Crispy smashed potatoes and a lemony green salad, to serve

Method

  1. Step 1

    To make the dry rub, mix together the smoked paprika, cumin, fennel, cinnamon and garlic granules with 2 tsp salt and several cranks of black pepper. Arrange the pork in a roasting tin and cover all over with the rub. Leave, uncovered, in the fridge for at least 6 hrs or overnight preferably.

  2. Step 2

    Remove the pork from the fridge 1 hr before you want to cook. Heat the oven to 240°C/220°C fan/gas 9. Make sure the pork is skin side up and drizzle over the oil, rubbing it into the skin well. Roast for 25-30 mins, or until the skin starts to blister and bubble.

  3. Step 3

    Remove the pork from the tin to a plate, and tip in the bashed garlic, oregano, onions, wine, puree, stock and tomatoes. Stir well then return the pork, skin side up. Reduce the oven temperature to 180°C/160°C fan/gas 4. Roast for another 1 hr 30 mins – 2 hrs, or until the meat under the skin is very tender when pressed.

  4. Step 4

    Remove the pork from the roasting tin and transfer to a baking tray. Turn the oven back up to 220°C/200°C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp, puffed and golden – it should feel brittle when tapped with a knife. If needed, cook for 5-10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil. You could also slow cook this on the BBQ, if you like.

  5. Step 5

    Remove the garlic from the roasting tin and squeeze out from the skins into a bowl. Mix in the yogurt and parsley and season well to taste. Set the roasting tin over a medium heat on the hob, or transfer to a saucepan. Bring to a bubble and let it simmer for 1-2 mins to reduce and thicken, using the back of a wooden spoon to break up the tomatoes. Add the vinegar and season to taste.

  6. Step 6

    To serve, remove the crackling in large pieces, then break into smaller chunks. Shred the meat and serve alongside the roasting tin juices and the garlic yogurt.