Slow roast shoulder of pork

• 3kg piece of pork shoulder

  bone in and rind on

• garlic cloves↗4

  crushed

• paprika↗2 tsp tsp
• vegetable oil↗2 tbsp tbsp
• juice 1 lemon
• large potatoes↗4

  peeled

Step-by-step instructions

1. 1

   The day before, use a very sharp knife to score the skin of the pork in a criss-cross fashion at 1cm intervals. (Ask your butcher to do this if you prefer.) Combine the garlic, paprika, oil, lemon juice and 1 tsp salt in a mixing bowl. Rub this marinade all over the pork, cover and leave in the fridge for 12-24 hrs.

2. 2

   The next day, heat oven to 220C/ 200C fan/gas 7. Put the potatoes in a roasting tin to make a trivet for the meat, trimming them flat if you need to. Sit the pork on top, then pour any marinade plus ½ a cup of water over the pork. Cook for 30 mins to start the crackling crisping up. Now turn down the oven to 150C/130C fan/gas 2, cover the tin with foil and cook for 3½ hrs. Remove from the oven and leave to rest for 30 mins. Serve with apple sauce, see below.