serves: 6-8
cooking time: 3 h
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ingredients
2 kg high welfare, borrowdale free range pork shoulder, skin on, bone in
1tbsp extra virgin olive oil
2 tsp fine sea salt
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method
preheat your oven to 220°c fan-forced. dry the pork with a paper towel and score a diamond pattern into the skin, cutting into the fat. ensure each cut can be easily opened.
rub oil thoroughly into the skin and each cut. sprinkle salt evenly over the skin, working it into the cuts.
place the pork shoulder in a roasting tray. roast for 20-30 minutes, or until the skin blisters and bubbles.
pour boiling water around the pork to cover the tray base, avoiding the skin. reduce to 160°c fan-forced and roast for 2.5 hours, or until tender.
increase the oven temperature to 200°c fan-forced. roast the pork for another 15-25 minutes until the skin is crisp and brittle. cook for 10 minutes longer if needed.
rest the pork for 20 minutes in the tin, loosely covered with foil. remove crackling, carve the meat, and serve with crackling and sides.
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recipe by @pennybenjamin_