1teaspoondried oregano or 1 tablespoon chopped fresh
1teaspoonchilli flakes
1teaspoon ground black pepper
1tablespoonsea saltflaked
2tablespoonfennel seeds
1.3kgpork shoulderskin removed
800gmedium potatoes roughly 4 cut in 1 inch chunks
230gshallotscut in halves or wedges
320gapplesapprox 2, cored and wedged
Instructions
Remove the skin from the pork and score the fat.
Mix all the oil and spices together and cover the pork.
Cover loosely with foil and roast at 190 C for 1 hour.
Remove the foil, add the potatoes, shallots and apples and cook for another hour.
Let it rest for 15-30 minutes before carving.
Notes
For the crackling:Score the skin all over in 1 cm lines or in a diamond effect. Start to cut away the skin at a corner to make it easier, then gradually slice through the fat.It's up to you how much fat you leave on but if you are using a leg joint it will help to keep it moist.Put the cut skin on a baking tray and sprinkle liberally with table salt to help the skin open up.After 20 minutes wash off the salt and use a tablespoon of oil to cover the skin. Sprinkle with flaked sea salt and roast at the same time as the pork.