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Pork Shoulder Al'Diavolo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This pork shoulder al diavolo is a vibrant, spicy take on a traditional roast, perfect for a slow-cooked Sunday lunch. By using a fragrant rub of cracked peppercorns, mustard seeds, and smoked paprika, the meat develops a deeply savoury crust without the need for sugary glazes or heavy sauces. The addition of fresh lemon zest and crushed garlic cuts through the richness of the pork, providing a bright, Mediterranean-inspired flavour profile that is both comforting and sophisticated.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and heart-healthy olive oil, making it an excellent choice for those managing blood sugar levels. The slow-roasting method ensures the meat remains succulent and tender while the fat renders down beautifully. Serve this impressive joint with a side of steamed seasonal greens or a crisp courgette salad for a balanced, low-carb meal that the whole family will enjoy.

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Ingredients for Pork Shoulder Al'Diavolo

  • 1 skinless, boneless pork shoulder (Boston butt

  • about 2.7kg )

  • Kosher salt

  • 1 tablespoon black peppercorns

  • 1 tablespoon coriander seeds

  • 1 tablespoon crushed red pepper flakes

  • 1 tablespoon dried oregano

  • 1 tablespoon yellow mustard seeds

  • 120ml olive oil

  • 6 garlic cloves, peeled, crushed

  • 1 tablespoon finely grated lemon zest

  • 2 teaspoons smoked paprika

  • A spice mill or mortar and pestle

How to make Pork Shoulder Al'Diavolo

Using the tip of a knife, lightly score fatty side of pork; season all over with salt.

Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.

Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.

Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1" intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.

Let pork sit at room temperature 1 hour.

Preheat oven to 191°C. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 149°C and continue to roast until meat is very tender, 1 1/2–2 hours longer.

Transfer pork to a cutting board and let rest 30 minutes before slicing.

DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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