Easy Roast Pork Shoulder

• piece of pork shoulder↗2kg kg
• plant oil↗1 tbsp tbsp
• fine sea salt1½ tsp tsp
• onion↗1 large

  sliced

Step-by-step instructions

1. 1

   Preheat the oven to 240°C/220°C with convection/gas 9. Remove any packaging from the pork, leaving the string, and pat dry with a paper towel – the skin should be as dry as possible. Make deep diamond-shaped cuts in the skin with a sharp knife (you need to cut through the fat). If the skin is already cut, make sure each cut is dry and opens easily. Rub oil into the skin, distributing it evenly over each cut, then sprinkle salt evenly, also rubbing it into the cuts.

2. 2

   Spread the onion slices on the bottom of a large roasting pan and place the pork piece on top. Roast for 20‑30 minutes, or until the skin begins to puff up and bubble. Bring a kettle of water to a boil.

3. 3

   Pour half a kettle of boiling water around the meat to cover the bottom of the pan, ensuring the water does not run onto the skin. Reduce the oven temperature to 180°C/160°C with convection/gas 4. Roast for another 2 hours 30 minutes, or until the meat under the skin becomes very tender when pressed. The pork shoulder has a lot of fat, so at low temperature the meat does not dry out – if needed you can cook up to 3 hours.

4. 4

   Increase the oven temperature to 220°C/200°C with convection/gas 7 and continue roasting the pork for 20‑25 minutes, until the skin becomes very crisp and starts to harden – it should crack when tapped with a knife. If needed, cook for another 10 minutes. Remove the pork from the oven and let it rest for 20 minutes in the pan, loosely covered with foil. Remove the skin in large pieces, then break it into smaller chunks. Slice the meat and serve together with the skin and your favorite side dishes.