3kg/6lb 8oz piece of pork shoulder, bone in and rind on
4 garlic cloves, crushed
2 tsp paprika
2 tbsp vegetable oil
juice 1 lemon
4 large potatoes, peeled
The day before, use a very sharp knife to score the skin of the pork in a criss-cross fashion at 1cm intervals. (Ask your butcher to do this if you prefer.) Combine the garlic, paprika, oil, lemon juice and 1 tsp salt in a mixing bowl. Rub this marinade all over the pork, cover and leave in the fridge for 12-24 hrs.
The next day, heat oven to 220C/200C fan/gas 7. Put the potatoes in a roasting tin to make a trivet for the meat, trimming them flat if you need to. Sit the pork on top, then pour any marinade plus ½ a cup of water over the pork. Cook for 30 mins to start the crackling crisping up. Now turn down the oven to 150C/130C fan/gas 2, cover the tin with foil and cook for 3½ hrs. Remove from the oven and leave to rest for 30 mins.
581 kcals, protein 53g, carbs 18g, fat 34g, sat fat 12g, fibre 1g, sugar 1g, salt 1g