6 hour slow roasted pork shoulder

Prep

1. 01 Take the Pork Shoulder out of the fridge first thing in the morning to bring it up to room temperature.
2. 02 Heat the oven to 220°C.
3. 03 Make a rub of smoked/hot paprika, salt, pepper, garlic powder and rosemary, salt and pepper.
4. 04 Pat the pork dry with paper towels, try to get it really dry
5. 05 Using a very sharp knife score the pork skin in lines, try not to cut in to the meat.
6. 06 Unroll the pork and, avoiding the skin, rub the meat with the rub. (Avoid doing this in the pan you’re cooking this in, any of the rub that sits on the bottom of the pan will burn)
7. 07 Roll the pork back up and rub more salt than you think is enough into the skin.Getting it into the scored parts (Dry, salty skin is the secret to good crackling).

Roast

8. 08 Place the pork, skin side up in a snug dish, and then into the oven for 30 min.
9. 09 Take the pork out the oven and cover tightly with foil.
10. 10 Reduce the temperature to 150°C and put it back in for 4.5 hours
11. 11 Now’s a good time to chunky chop some carrot, celery, a head of garlic. and a red onion and keep to one side (no need to peel, you can cut the whole head of garlic in half) this will be the base for your stock.
12. 12 Take the pork out of the oven, and lift the meat onto a chopping board (It might feel like it wants to fall apart, but just get stuck in you can use a big knife to move it)
13. 13 Toss the chunky veg in the pork juices, and then place the pork on top of them
14. 14 Put the pork back in the oven, uncovered for 1 hour.
15. 15 Once the time is up take the pork out of the oven and place the meat onto a separate dish.
16. 16 Pull the crackling off and cover the pork to rest while for at the very least for 30 minutes to an hour.

Gravy

17. 17 Take the veg out of the bottom of the pan, and you can serve these if you want. Or mash them for additional flavour.
18. 18 Boil the kettle, and pour it onto the pan where you were cooking the pork, scraping all the bits off the bottom. This is concentrated flavour.
19. 19 Pour this into a small pot top up with some hot water and mix in some Chicken Bisto granules until your gravy is the consistency you like.

To serve

20. 20 Remove the skin from the Pork, cut the crackling into strips (if the skin is a bit soggy you can heat it in the oven when serving, but be careful it burns easy 1/2 minutes)
21. 21 Shred the pork with two spoons and serve.