Slow-braised pork with chorizo and lemon herb crumbs

  • serves 6
  • Easy

Try this slow-cooked Spanish braised pork shoulder for a family meal or relaxed dinner with friends.



  • olive oil
  • pork shoulder 1kg, skin and excess fat removed and cut into 5cm cubes
  • onion 1 large, sliced
  • garlic 2 cloves, chopped
  • sherry vinegar 3 tbsp
  • chorizo 250g, diced
  • fennel seeds 1 tsp, crushed
  • chopped tomatoes 1 × 400g tin
  • tomato purée 1 tbsp
  • white bread 2 slices, a couple of days old is best
  • lemon 1, grated zest
  • parsley small bunch, finely chopped


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Heat 1 tbsp of the oil in a large casserole. Season the pork and fry until browned, Remove with a slotted spoon and put on a plate (you may have to do this in batches). Add the onion and garlic to the pan and cook until softened. Add the sherry vinegar and bubble for 2 minutes, then add the chorizo and cook until it starts to release its oil. Stir in the fennel seeds and cook for a minute.

  • Step 2

    Return the pork to the pan and tip in the chopped tomatoes. Stir in the tomato purée and enough water to come halfway up the meat. Cover and cook for 2 hours. Remove the lid and cook for a further 30 minutes.

  • Step 3

    To make the lemon crumb topping, whizz the bread to crumbs in a food processor. Heat 2 tbsp oil in a large frying pan and fry the crumbs until golden. Stir in the lemon zest and parsley and season. Spoon the pork into bowls and sprinkle with the crumbs.

Nutritional Information

  • Kcals 442
  • Carbs 12.3g
  • Protein 46.8g
  • Fat 23.2g
  • Salt 2.08g
  • Fibre 1.7g