Harissa Suckling Pig Shoulder
Drogo
4-6
150 minutes
Rich, tender and packed with bold flavour, this suckling pig shoulder recipe is the ultimate centrepiece for a family feast or special occasion. Slow-cooked until meltingly soft, this harissa pork shoulder combines succulent meat with a fragrant North African-inspired spice marinade that delivers the perfect balance of warmth, smokiness and depth. Served alongside vibrant Vitelotte purple potatoes, this impressive dish is both comforting and visually striking.
Why You'll Love This Suckling Pig Shoulder
This suckling pig shoulder is incredibly tender and falls apart after long, slow cooking, making it ideal for relaxed weekend dining or entertaining guests. The rich marbling of the meat keeps it juicy throughout the cooking process, while the slow roasting allows the flavours to develop beautifully. A generous coating of harissa-based marinade infuses the pork with gentle heat, aromatic spices and a subtle smoky finish, creating a delicious contrast to the naturally sweet flavour of the suckling pig.
The Perfect Harissa Pork Shoulder Marinade
The secret to an unforgettable harissa pork shoulder lies in the marinade. Harissa, a fragrant chilli paste made with roasted peppers, garlic and warming spices, creates a bold crust while keeping the meat wonderfully succulent during cooking. Allowing the pork to marinate before roasting gives the spices time to penetrate the meat, resulting in layers of rich, complex flavour in every bite.
Ingredients
1.5kg suckling pig shoulder
- Zest of 1 orange
- Juice of 2 oranges
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
2 tablespoons harissa
- 4 cloves garlic, peeled and crushed or finely grated
- 1 carrot, roughly chopped
- 1 large onion, roughly chopped
- 3 bay leaves
1kg vitelotte purple potatoes
Butter for cooking
Chives to garnish the potatoes
Directions
Combine the orange zest, ground cumin, oregano, harissa and mix to a paste. Rub over the meat of the shoulder only (avoiding the skin) and leave to marinate overnight or for a couple of hours in the fridge.
Preheat the oven to 220C.
Season the skin of the suckling pig with sea salt.
Add the onions, carrots and bay leaf to a roasting tin along with the orange juice.
Cook for 30 minutes, until a crisp skin is forming on the pork shoulder.
Turn down the oven to 150C and roast for 2 hours, or until very tender.
Cook the potatoes in boiling salted water, then drain. Top with butter and chives and mix well. Serve with the pork shoulder.
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