Crispy Pork Shoulder Roast with Crackling

Immediately reduce the oven temperature to 160°C/320°F, or 140°C/285°F for a fan oven.

Roast the pork slowly for 2 1/2 hours, allowing the meat to become tender while the skin dries further.

After 1 1/2 hours, check whether the pork has warped and made the skin uneven. If needed, prop the meat with balls of foil so the skin sits as level as possible, then return it to the oven for the remaining hour.

Check the roasting pan during cooking. If it looks dry, add a splash of water. If any areas of the skin have lost their salt, lightly brush or spray those spots with oil and sprinkle with a little more salt.

Increase the oven to 250°C/485°F, or to the highest setting your oven allows.

Roast for about 30 minutes more, rotating the pan as needed, until the crackling is crisp, puffed, and golden all over. Cover any finished areas with small pieces of foil if other sections still need more time.

Transfer the pork to a platter. Tent loosely with foil and rest for 20 minutes before carving. Use a serrated knife to cut cleanly through the crackling.

To make the gravy, skim 3 tbsp fat from the roasting pan and place it in a saucepan over medium heat.

Strain the remaining pan juices, pressing the roasted onion and garlic to extract their flavor. Discard the solids and skim off excess fat from the strained juices.

Add the flour to the saucepan with the pork fat and cook, whisking, for 1 minute to form a roux.

Gradually whisk in the chicken stock until smooth, then whisk in the strained pan juices.

Simmer for about 3 minutes, whisking often, until the gravy thickens to a pourable consistency.

Season the gravy with salt and pepper to taste. Serve the pork with gravy on the side, keeping it away from the crackling so the skin stays crisp.