Spiced slow-roast pork

• thyme↗5

  sprigs, leaves removed and chopped

• garlic cloves↗2

  crushed

• dried chilli flakes↗2 tsp tsp
• smoked paprika↗1 tsp tsp
• lemon↗zest and juice ½

  zest and juice ½

• olive oil↗1 tbsp tbsp
• pork shoulder↗4-4.5kg boned, scored and rolled kg

  boned, scored and rolled

Step-by-step instructions

1. 1

   Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.

2. 2

   Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.

3. 3

   Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.