2½ kg/5lb 8oz pork shoulder joint, scored and tied
2 tsp thyme leaves
1 tbsp olive oil
Gluten free soft bread rolls, to serve
For the pineapple chili chutney
1 tbsp olive oil
1-2 red chilies, deseeded and finely chopped
1 pineapple, peeled, cored and cut into small chunks
4 tbsp wine vinegar
4 tbsp caster sugar
1 thyme sprig, leaves picked
Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn’t already scored for you, score it with a small, sharp knife.
Mix together the thyme, oil and 1 tsp salt with a good grinding of black pepper.
Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the chili for 10-15 mins. Once soft, stir in the pineapple chunks, vinegar and sugar with 50ml water.
Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the pineapple is very soft.
Blitz half the pineapple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
Take the pork from the oven – the meat should be very tender – and increase the temperature to 240C/220C fan/gas 9.
When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little.
For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins.
Use a couple of forks to shred the pork from the joint. Sandwich in soft gluten free rolls with pineapple chili chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.