4kg/8lb 13oz boneless pork shoulder joint, rind on and scored
2 tbsp garlic infused oil
2 tbsp paprika
juice 3 lemons
4 large potatoes, halved
The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic oil, paprika, and lemon juice with 1 tbsp salt.
Rub pork with the marinade and refrigerate for 12-24 hrs.
Heat oven to 150C/130C fan/gas 2.
Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet).
Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.
Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
Remove from the oven and leave to rest for 20-30 mins.
To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart.
You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.
Recipe adapted from: Good Food