By Smokin Joes Hog Roasts, Jan 23 2018 04:11PM

A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused with wild garlic or use a combination of spinach and garlic.


In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack – be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.

Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.

In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.

Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.

Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.

Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.


3kg rack of pork

, chined (see tip), French trimmed (ask your butcher to give you the trim), skin scored, not tied

1 tbsp sea salt, ground to a powder

For the stuffing

1 tbsp olive oil

1 onion

, finely chopped

2 thyme sprigs, leaves picked

slice of sourdough

, crust removed, torn into little pieces

½ tsp fennel seeds

½ tsp coriander seeds

½ tsp chilli flakes

the trim from the pork

, minced (or use 400g pork mince)


, for grating

zest ½ lemon

1 tbsp chopped flat-leaf parsley

70g wild garlic, chopped (see tip)

1 egg

By Smokin Joes Hog Roasts, Nov 13 2017 03:58PM


Preheat the oven to 180ºC/350ºF/gas 4.

Peel and roughly chop the swede and sweet potatoes, then boil in a pan of water for 20 minutes, or until soft. Drain and leave to steam dry, then mash with butter and set aside.

Finely chop the carrot and celery, then peel and finely chop the onion and garlic.

Heat a lug of oil in a large pan over a medium heat. Cook the carrot, celery, onion and garlic, stirring occasionally, until softened. Add the turkey and cook for another 10 minutes (skip this stage if using cooked turkey.)

Shred in the ham and turkey (if using cooked turkey), then add the stock. Pick in the sage leaves and leave it all to bubble for another 10 minutes.

Spoon into little ovenproof dishes and top with the mash. Bake for 20 to 25 minutes, or until hot through and golden.


1 small swede

2 sweet potatoes

1 knob of unsalted butter

2 carrots

1 stick of celery

1 medium onion

2 cloves of garlic

olive oil

500 g higher-welfare turkey mince (or leftover cooked higher-welfare turkey)

50 g higher-welfare ham

500 ml organic chicken or vegetable stock

a few sprigs of fresh sage

By Smokin Joes Hog Roasts, Nov 4 2017 11:50AM


2 parsnips, grated

1 Granny Smith apple, grated

1 lemon, zested and juiced

100ml (3 1/2fl oz) crème fraîche

2 tbsp mayonnaise

1 tsp wholegrain or Dijon mustard

handful flat-leaf parsley, finely chopped

1 tbsp olive oil

2 smoked gammon steaks

The earthy sweetness of parsnips makes them a delicious accompaniment to hearty, meaty dishes. In this recipe, tender, juicy gammon steaks are complemented beautifully by a fragrant, citric and luxuriously creamy parsnip and apple remoulade.

In a large bowl, combine the parsnips and apple. Add the lemon juice and toss to coat.

In a separate bowl, mix the crème fraîche, mayonnaise, lemon zest and mustard. Spoon it over the parsnip mixture and toss to combine. Season to taste, then stir through the parsley. Set aside while you fry the steaks.

Heat the oil in a large frying pan set over a medium-high heat. Season the gammon steaks and fry for 5-6 minutes on each side, until cooked through and golden. Serve immediately with the remoulade.

By Smokin Joes Hog Roasts, Oct 27 2017 12:36PM



Preheat your oven to 220°C, Gas Mark 7.


Line a roasting tin with a sheet of foil large enough to later cover the pork. Remove the string, unroll the pork and pat dry with kitchen paper and place in the tin.


Mix together the salt, Moroccan spice mix, pomegranate molasses and half the preserved lemon. Rub half the mix thoroughly all over the pork. Fold the pork back up. Put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.


Turn the oven down to a laid back 150°C, Gas Mark 2. Take the pork out and fold the foil over the top. Pop it back into the oven and cook for about 5 hours or until tender. Time to chill.


Crank up the oven to 220°C, Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes.


Whilst the pork is taking it easy put the couscous in a large bowl and pour over the lemon juice and chicken stock. Cover with cling film and leave it until all the liquid has been absorbed. Fluff with a fork, then stir in the rest of the ingredients.


Shred the pork into chunky pieces with 2 forks, stir in the rest of the spice mix and reserved lemon and serve with the couscous.


All the enjoyment, none of the hard work.

Additional Information

For extra flavour, you might want to put the rub on the meat the night before and keep it in the fridge overnight. The task in the morning will be even easier and your end result will be even tastier.


For the pork:

1.6kg Joint boneless pork shoulder (remove the rind/skin if you wish)

1tbsp Sea salt

2tbsp Moroccan spice mix

2tbsp Pomegranate molasses or honey

2 Preserved lemons, discard the pith and flesh and finely chop the skin

For the couscous:

300g Couscous

1 lemon Finely grated zest and juice

400ml Hot chicken stock

150g Ready to eat apricots, roughly chopped

4tbsp Freshly chopped mint

200g Pomegranate seeds

50g Whole almonds

By Smokin Joes Hog Roasts, Sep 18 2017 05:13PM

Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that's 2 of your 5-a-day


2 tbsp olive oil

1 medium onionfinely chopped

2 garlic cloves, finely sliced

2 x 400g cans plum tomatoes

1 lemonzested and cut into wedges

500g pork mince

2 tsp fennel seeds

250g kale

25g pine nuts, toasted

crusty bread or mashed potato, to serve (optional)


2 tbsp olive oil

1 medium onion

, finely chopped

2 garlic cloves, finely sliced

2 x 400g cans plum tomatoes

1 lemon

, zested and cut into wedges

500g pork mince

2 tsp fennel seeds

250g kale

25g pine nuts, toasted

crusty bread or mashed potato, to serve (optional)


In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.

Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.

Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.

By Smokin Joes Hog Roasts, Sep 10 2017 09:39AM

“Thank you so much Steve and team, you were fantastic and the food was awesome! Best crackling EVER!!” – Hannah Nicholls (The Bride)

“Steve was excellent at our wedding on the 27th August. Everyone loved the food. Very friendly and professional- will definitely recommend” – Andy Stockley (The Groom)

By Smokin Joes Hog Roasts, Jun 2 2017 04:29PM

I have done many hog roasts in my time, but last Thursday’s catering event over in Liverpool has to be one of the most memorable. Unfortunately my ears haven’t quite forgiven the event. Not a burst ear drum but something close.

We set up the pig roast in a large bar near Everton.

Because of the limited space to cook the pig we cooked it off site and then drove the hog roast van over to Liverpool to serve it. We rarely do this but because the pig will actually increase in temperature after it is cooked for x amount of time it can have up to an hour to rest and then ready to serve.

Anyway, the kids loved the pig. Lots of girls screaming at the beast, others refused to look at it and some wanting pictures kissing it. This was the most famous pig since babe. We cooked a 45 kilo hog for the event which feeds up to 100 people.

We also cooked new potatoes, spicy coleslaw and salad including beef tomatoes served with a beautiful Sicilian olive oil. The event was a big success and we were promised a repeat booking for next year at a christening.

Maybe we might have our most famous lamb!

By Smokin Joes Hog Roasts, Jun 9 2016 05:32PM

The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds

¼ tsp cinnamon

1 tsp smoked paprika

1 red pepper, chopped

2 garlic cloves, crushed

1 tsp oregano

1 wholemeal pitta bread, torn into pieces

250g lean pork mince

1 egg beaten

2 tsp olive oil

3 parsnipspeeled and chopped

140g passata

1 tbsp flat-leaf parsley, chopped

Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.

Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.

For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.

By Smokin Joes Hog Roasts, Jun 9 2016 05:32PM


For the salsa

15ml (1 tbsp) olive oil

2 garlic cloves, finely chopped

400g (13oz) tomatoes

2 small handfuls of basil leaves

1tsp dried oregano

300g (10 1/2oz) rigatoni

2 slices white bread, roughly torn

1 sprigs of rosemary, finely chopped

2 pinches salt

freshly ground black pepper

200g (7oz) leftover pork, shredded

50g (2oz) Parmesan, finely grated

50g (2oz) cheddar, grated

A hearty pasta dish to feed your family in the middle of the week. Lovely slow cooked pork, tomato and rosemary served with a good helping of cheese! This recipe is a mouthwatering leftovers idea from our slow braised pork shoulder in cider dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Heat 2tbsp of olive oil in a medium pan, add the garlic and cook until it starts to turn colour. Pour in the tomatoes and stir until well combined. Add the basil and oregano and simmer for 15 minutes. Meanwhile, bring a large pan of boiling water to the boil and cook the pasta according to the packet instructions. When cooked, reserve 250ml (8fl oz) of the cooking water and drain the pasta.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. To make the breadcrumb topping, place the torn bread and leaves from the rosemary sprig into a food processor and whizz to form coarse breadcrumbs. Season with a pinch of salt and freshly ground black pepper, drizzle over the remaining olive oil and stir to coat. Tip onto a baking tray and bake for 10 minutes or until lightly golden.

When the tomato sauce is ready, stir through the reserved pasta cooking water, the pork and 25g (1oz) of the Parmesan, season with a pinch of salt and freshly ground black pepper. Combine the sauce with the pasta and place in a baking dish. Sprinkle the remaining Parmesan and the Cheddar over the top, followed by the rosemary breadcrumbs. Bake for 10–15 minutes or until the cheese has melted and the breadcrumbs are golden. Serve immediately.

By Smokin Joes Hog Roasts, Jun 9 2016 05:30PM


rolled pork loin

1tbsp olive oil


15g (1/2oz) butter

1 onion, finely diced

2 cloves garlic, finely sliced

150g (5oz) white mushrooms, sliced

150g (5oz) chestnut mushrooms, sliced

125ml (4fl oz) white wine or vermouth

freshly ground black pepper

100ml (3 1/2oz) double cream

50ml (2fl oz) crème fraiche

1/2 lemon, juiced

Entertaining your dinner guests with this recipe is so easy - succulent pork loin smothered in a creamy mushroom sauce makes this a true winner!

Preheat the oven to gas 7, 220°C, fan 200°C. Place the pork in a small roasting tin. Using a sharp knife, score the skin of the pork and rub liberally with the olive oil and salt, covering it thoroughly. Roast the pork loin for 20 minutes.

Reduce the oven temperature to gas 5, 190°C, 170°C fan and roast for 1 hour, covering with foil if it starts to brown too much. Remove the meat from the oven and cover it with foil, allow to rest for at least 20 minutes.

For the sauce, heat the butter and remaining olive oil in a medium pan and fry the onions over a low heat until very soft. Increase the heat slightly and add the garlic and mushrooms, cook until soft. Add the white wine or vermouth to the pan, to deglaze, and simmer for a few minutes until the liquid has halved in volume. Season with a pinch of salt and plenty of freshly ground black pepper. Set aside until ready to serve.

Just before serving stir the cream, crème fraîche and lemon juice into the sauce. Heat over a low heat to warm through. Serve the pork loin in thick slices, with the mushroom sauce poured over.

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