Roast pork shoulder and crunchy crackling
Some people can find pork tough but if you slow roast it in the oven, the meat pulls apart and you’re left with some beautiful crackling. Any leftovers can be used in a ragu, wrap or burger bun.
Smoked sea salt
fennel seeds, crushed
eating apples, cored and cut into quarters
Pat the pork skin dry and score all over using a Stanley knife to let the fat escape (be careful not to penetrate the meat). Rub the skin generously with sea salt and the underside of the meat with fennel seeds and a good grinding of black pepper.
Place on a roasting rack inside a baking tray and pour 400ml of water into the bottom of the tray, making sure the skin stays dry. This will stop the pork juices from burning.
Cover the pork lightly with a double layer of tin foil and cook in a preheated oven at 130C for 4 hours.
Remove the foil and crank the heat up to 200C. Cook for another hour, placing the apple wedges below the roasting rack for the final 30 minutes so the juices from the pork drip down.
If the crackling is still not crisp, cut the rind off the pork and place back in the oven. Turn the heat up to 220C and check every 5 minutes until crisp.
Leave the pork to rest for at least 20 minutes. To serve, use 2 forks to pull the meat apart and break the crackling into chunks. Mash the apples with a fork and spoon into a bowl. Serve alongside the pork, crackling and all the trimmings.
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