Another delicious recipe from AMP Meats

Slow-roasted Marmalade Pork Another delicious recipe brought to you by AMP Meats


  1. Preheat the oven to 180°C/350ºF/gas 4.
  2. Place the pork in a large roasting tray. Using a small, very sharp knife (a Stanley knife is ideal), score deep incisions into the pork skin at 2cm intervals, in a crisscross fashion. Drizzle over a generous lug of oil, season with sea salt and black pepper, then rub it all over.
  3. Roast for about 5 hours (4 hours if using the boneless joints), or until the crackling is crispy and the meat is absolutely tender and shreds easily when you pull it with a fork.
  4. Once the pork is perfectly cooked, remove it from the oven and carefully drain away the fat (or save it for lovely roast potatoes). Tip the marmalade into a bowl, then mix in 1 teaspoon of black pepper. Spoon this all over the pork, then put it back into the oven for another 30 minutes, or until it’s golden and glazed.
  5. Remove the pork from the oven, cover with tin foil and leave to rest for 30 minutes. Meanwhile, finely slice the red chilli, and pick and roughly chop the mint and parsley leaves.
  6. When you're ready to serve, shred the meat and crackling using a sharp knife and a fork, and place on a serving platter. Drizzle some of the sticky cooking juices over the meat, scatter over the chilli and herbs, then grate over the lemon zest and toss together.



  • 1 x 5.5 kg shoulder of pork, or
  • 2 x 1.75kg boneless pork shoulder joints olive oil
  • 1/2 x 340 g jar of good-quality orange marmalade
  • 2 fresh red chillies
  • 1/2 a bunch of fresh mint
  • 1/2 a bunch of fresh flat-leaf parsley
  • 1 lemon

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