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1. Bring the pork to room temperature before cooking so that it cooks evenly.
2. Score the fat and rub in lots of coarse salt – be really generous. This removes excess moisture and ensures maximum crispiness. There’s no need for oil.
3. Roast at a high temperature for 30–40 minutes, keeping an eye on it to make sure it’s getting good and crispy.
4. Cover with foil, reduce the heat and cook for around 4 hours.
5. Remove the foil and cook for a further hour or so, or until tender and falling apart.
Serving suggestion: Cook a pork shoulder as described above. Use the leftovers to make pulled pork tacos or buns and serve with avocado, pickled red onion, shredded carrot and red cabbage.
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