Crispy Roast Pork Shoulder with Perfect Crackling

Preheat your oven to 240°C/220°C fan/gas 9. Prepare the pork by removing all packaging and patting the skin thoroughly dry with kitchen paper; moisture is the enemy of good crackling. Using a sharp knife, score deep diamond-shaped cuts into the skin and fat, being careful not to cut into the meat. Rub the vegetable oil all over the skin and into the scores, then generously sprinkle with sea salt, ensuring the salt penetrates the cuts.

Arrange the sliced onions across the base of a large roasting tin to act as a natural trivet. Place the pork joint on top of the onions. Roast in the center of the oven for 20–30 minutes, or until the skin begins to blister and bubble significantly. While the pork is roasting, boil a kettle of water.

Carefully pour enough boiling water into the roasting tin to cover the base, taking care not to splash any water onto the pork skin. Immediately reduce the oven temperature to 180°C/160°C fan/gas 4. Roast for a further 2.5 to 3 hours. The pork shoulder is a fatty cut, so this long, slow cook ensures the meat becomes incredibly tender without drying out.

For the final crisping, increase the oven temperature back to 220°C/200°C fan/gas 7 and roast for another 20–25 minutes. The crackling should be hard and sound brittle when tapped with a knife. Remove from the oven and let the meat rest in the tin for 20 minutes, loosely covered with foil. To serve, remove the crackling in large sheets, break into pieces, and carve the succulent meat underneath.