If you’ve got time to pop on a slow roast this is well worth the wait. The meat should pull apart into shreds with a couple of forks while also achieving the ultimate in crispy crackling.
Preheat the oven to 220°c
Remove the pork from the fridge for 1 hour before you want to cook it and bring to room temperature.
Place the pork on a clean work surface, skin-side up.
Using a very sharp knife make scores about 1cm apart through the skin and into the fat, but not so deep that you cut into the meat.
Rub salt into the scores you’ve just made, pulling the skin apart a little if needed.
Brush any excess salt off the surface then turn over.
Season the underside of the meat with a few pinches of salt and ground black pepper.
Place the pork skin-side up in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling.
Remove pork from the oven.
Turn the heat down to 170°c.
Cover with a layer of tin foil.
Return to the oven and roast for a further 4½ hours.
Remove the pork from the oven and take off the foil.
Baste the meat with the fat in the bottom of the tray.
Carefully transfer to a board.
Skim off all but 2 tablespoons of excess fat from the tray.
Add all the veg, garlic and bay leaves and stir them into the fat.
Place the pork back on top of the veg and return to the oven without the foil for a further hour, or until meltingly soft and tender.
Remove from the oven and carefully move the meat to a serving dish, covering with tin foil and leave to rest while you make the gravy.
Remove the veg and keep warm.
Spoon away any fat in the tray.
Pour pan juices into a medium sized saucepan along with the stock.
Bring to the boil and simmer for about 5 mins, or until reduced to 1/3 of original volume.
When you have a nice dark gravy, pour it through a sieve into jug and season to taste.
Serve the pork and crackling with the jug of gravy and the roasted veg.
2 kg Freedom Farms pork shoulder, skin on
2 red onions, peeled and quartered
2 carrots, halved then each half cut in two
2 sticks of celery, cut into two
1 bulb of garlic, broken into cloves, unpeeled
6-8 Farro herbs fresh bay leaves
500 ml Harris vegetable stock