Pork
Slow-roast pork shoulder with crackling
Old Spot shoulder, scored and salted the night before, roasted low until it pulls apart.
Time
5 hours
Serves
6 to 8
Difficulty
Easy
You’ll need
2.5 kg bone-in Old Spot pork shoulder, skin scored 2 tbsp sea salt 1 tbsp fennel seeds 4 onions, halved 300 ml dry cider
Method
Pat the skin dry, rub with salt and fennel and leave uncovered in the fridge overnight.
Heat the oven to 220°C. Sit the pork on the onions and roast for 30 minutes until the skin starts to blister.
Turn the oven down to 150°C, pour the cider around the meat and roast for 4 more hours.
Rest for 20 minutes. Lift off the crackling, pull the meat and spoon over the juices.
01 — Keep cooking
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