For the pork
5 thyme sprigs, leaves removed and chopped
2 tsp garlic oil
2 tsp dried chili flakes
1 tsp smoked paprika
zest and juice ½ lemon
1 tbsp olive oil
4-4½ kg boned, Pork Shoulder
Heat oven to 230C/210C fan/gas 8.
Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins.
Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs.
If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.
Recipe adapted from: Good Food