Bring the meat to room temperature and dry with a paper towel.
Score the skin is scored lengthways end to end, about 1 cm width.
Rub the skin with oil and rub the pepper and a tablespoon of the salt into the skin.
Lay the pork and any bones in a roasting tin, on top of the thyme. Cover the dish tightly with foil.
Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and roast the meat for 3 hours.
Use a sharp knife to remove the skin in one piece and set aside.
Score the fat in a cross pattern and add a tablespoon of salt evenly over the fat. Replace the foil on the pork.
Cut the skin into 4 even pieces and place on an oven tray. Sprinkle with a tablespoon of salt.
Put the pork and skin back into the oven for another hour, or until the pork is extremely tender.
Remove the pork from the oven and increase the heat to 200 C / 400 F / 180 FAN / Gas 6.
Cut the pork into 4 portions and return to the pan. Cook the pork and skin for 15 minutes until crispy.
Let the pork rest for 10 minutes before serving.
For apples
Core the apples and cut into wedges. Heat the butter in a frying pan over a medium heat and add the apples for 5-10 minutes until golden..
For the gravy
Take the thyme from the pan and discard. Remove all but a tablespoon of fat from the pan and place over a medium heat.
Use the wine to deglaze the pan, using a wooden spoon to loosen the bits stuck to the pan. Let it bubble for a few minutes then add the stock.
Bring to the boil and serve with the pork. If you prefer a thicker gravy, allow the mixture to simmer and reduce, or combine a tablespoon of cornflour with a tablespoon of cold water, and stir into the mix.