Greek Style Pork Shoulder Roast with Lemon Potatoes

by | Jun 14, 2021 | Featured, Pork


We had a birthday in our house last week, and the birthday girl, as it was this week, got to choose what dish she wanted for dinner on her birthday.  A pork roast with lemon potatoes was requested and so we got to work.  Ric had the pork on to cook nice and early, as it’s a long, slow, low cook roast and he had the lemon potatoes ready to go in for the last hour or so.  I got to making the birthday cake! This year I wanted to recreate a keto cheesecake I had seen online, but with all of our food intolerances it meant I had to tweak it. I was thrilled as my Gluten Free, Dairy Free, Sugar Free Strawberry Cheesecake came out almost perfectly.  So there you have our birthday dinner menu…. now you can make the pork for your family too… and I’ll link the cheesecake recipe down below too!





  • 2 tablespoons extra virgin olive oil*
  • 1 lemon, finely grated rind and juiced
  • 1 tablespoon dried oregano
  • 4 garlic cloves, crushed (Low FODMAP use Garlic infused oil*)
  • Warmed Greek pita bread, lemon wedges and tzatziki, to serve



  1. Preheat oven to 160°C/140°C fan-forced. Remove rind from pork. Place rind onto a baking tray lined with baking paper. Set aside.
  2. Line a large baking pan with baking paper. Score pork shoulder crossways 5-6 times. Place pork into pan.
  3. Combine oil, lemon rind and juice, oregano and garlic in a bowl. Season with salt and pepper. Pour lemon mixture over pork, rubbing into meat. Cover with a sheet of baking paper and tightly cover baking pan with foil. Place pork rind (onto the top shelf) and shoulder into the oven on separate shelves. Bake pork crackling for 1 ½ hours or until crisp and bake the shoulder for 3 -3 ½ hours until meat is very tender when tested with a fork.
  4. Place pork on a serving plate and drizzle with pan juices. Break up the pork crackling. Place on the platter. Use 2 forks to shred the pork. Serve with Lemon Potatoes, Greek salad, warmed Greek pita bread, lemon wedges and tzatziki.



For extra crisp crackling, the day before you cook the pork, pat the rind dry with paper towel, place pork rind-side up, uncovered on a rack on a tray in the fridge and leave it overnight.  Stand for 20 minutes at room temperature and dry with paper towel before roasting.

Lemon Potatoes


4 medium potatoes, peeled and quartered
½ cup extra virgin olive oil*
¼ cup lemon juice (about 2 lemons)
1 cup vegetable broth
2 garlic cloves, microplaned (Low FODMAP use Garlic infused oil*)
1 tsp dried oregano
1 tsp paprika
1 pinch salt
1 pinch pepper


  1. Preheat the oven to 160°C.
  2. In a large baking tray toss potatoes with extra virgin olive oil, garlic, lemon juice, broth, garlic, oregano, paprika, salt and pepper.
  3. Cover with aluminium foil and bake for 1 hour or until the potatoes are cooked.
  4. Remove foil and bake for a further 30 minutes.

Greek Style Lemon Potatoes | Good Chef Bad Chef


And as promised, here is the recipe for the keto cheesecake that I made too!

Keto Chocolate Strawberry Cheesecake – All Day I Dream About Food