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

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