There are few meals that bring Greek families together quite like roast pork shoulder with lemon potatoes. It’s the kind of dish that fills the house with irresistible aromas for hours, signaling that Sunday lunch is almost ready.

Slow-roasted until fork-tender, the pork develops a beautifully golden crust while staying incredibly juicy inside. The potatoes absorb all the flavorful pan juices, olive oil, lemon, oregano, and garlic, creating the classic crispy edges and soft, creamy centers that every Greek loves.

This is more than just a meal, it’s a tradition.

Whether it’s a relaxed Sunday gathering, a holiday celebration, or a family feast around a long table, roast pork with lemon potatoes is one of Greece’s most beloved comfort foods.

Serve it with a crisp Greek village salad, creamy tzatziki, fresh crusty bread, and a glass of wine, and you’ll have everything you need for an authentic Greek family table.

Once you try it, you’ll understand why this timeless recipe has been passed down through generations.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the pork
2.5–3 kg pork shoulder
6 garlic cloves, sliced
4 tbsp extra virgin olive oil
Juice of 3 lemons
2 tsp sea salt
1½ tsp freshly ground black pepper
2 tbsp dried oregano
1 tsp dried thyme
1 tsp sweet paprika
250 ml (1 cup) chicken or vegetable stock

For the potatoes
1.8–2 kg (4–4½ lb) potatoes, peeled and cut into large chunks
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp salt
1 tsp oregano
Freshly ground black pepper

Directions

Preheat the oven to 180C.

Using a small knife, make several slits all over the pork and insert the garlic slices.In a bowl, combine the olive oil, lemon juice, salt, pepper, oregano, thyme and paprika. Rub the mixture all over the pork.

Place the pork shoulder in a large roasting pan and pour the stock around the meat. Cover tightly with baking paper and aluminum foil (or a lid).

Roast for about 2 hours, turning the pork halfway through, until it begins to soften.

Meanwhile, season the potatoes with the olive oil, salt, pepper and oregano.Remove the pan from the oven and carefully arrange the potatoes around the pork. If needed, add a little more hot stock or water to the pan so there is enough liquid for the potatoes to cook.

Return the pan to the oven uncovered and roast for 1 to 1½ hours, occasionally spooning the pan juices over the potatoes, until the pork is beautifully golden, the potatoes are tender with crisp edges, and most of the liquid has reduced into a rich lemony sauce.

Transfer the pork to a cutting board and let it rest for 10–15 minutes before slicing or pulling it apart.

Serve immediately with the roasted lemon potatoes and plenty of the delicious pan juices.