Slow roast shoulder of pork with grapefruit and scotch bonnet chilli

Posted on by Beyond Bespoke

Adding a bit of spice to a traditional Sunday roast, Helen Grave’s roast organic pork shoulder is inspired by the zingy flavours of Mexico. With grapefruit zest and juice and spicy scotch bonnet chilli, it’s a perfect feast for sharing

Organic slow roast shoulder of pork with grapefruit and scotch bonnet chilli (serves 4)

Roast pork
2kg organic pork shoulder, boned and rolled
1 scotch bonnet chilli
2 onions, thickly sliced
sprigs of thyme
4 bay leaves
1 pinch of salt
Spiced rub
6 garlic cloves, peeled
1 tbsp of cumin seeds
2 grapefruit, zested and juiced
2 tsp sweet smoked paprika
1 1/2 tbsp of light brown sugar
1 tbsp of salt
1 tsp black pepper
Grapefruit drizzle
1 grapefruit, juiced
1 scotch bonnet chilli, very finely chopped
2 spring onions, green part sonly, very finely chopped
1 tsp caster sugar
1 pinch of salt


1. Preheat the oven to 150°C/gas mark 2

2. Use kitchen paper or a clean tea towel to pat dry the pork skin. Score a criss-cross pattern over the skin using a sharp knife to help create crispy crackling (alternatively, you can ask a butcher to do this for you)

3. Place the garlic cloves, cumin seeds and salt in a pestle and mortar and mash together, then add the zest from the grapefruit (keeping the juice to one side) and mash again. Mix in the pepper, paprika and sugar to create a paste then rub all over the pork

4. Get a large roasting tin and add the pork, scotch bonnet chill, onions and herbs. Dilute the reserved grapefruit juice with 200ml of water and pour into the tin. Season the pork with a little extra salt and wrap tightly in foil. Roast for 3½ hours

5. Uncover the pork and return to the oven to roast for a final hour, or until the crackling becomes crisp and golden. By this time the meat should be tender and cooked through

6. During this last hour of cooking, make the drizzle so it has time to mellow. Mix together everything in a bowl and set aside until ready to serve

7. Serve the drizzle with slices of the cooked pork and the crispy crackling

Recipe credit: courtesy of, created as part of The Organic Trade Board’s ‘Organic. Naturally Different’ campaign

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