Prep time 2 hours 30 minutes
Pork shoulder, 2-2.5kg half, boned and rolled
White onions, 3, halved
Garlic, head, halved
Rosemary, 1 sprig
Olive oil, as needed
Sea salt, as needed
Preheat the oven to 220 degrees C. Using a very sharp knife, or a clean Stanley knife, score the skin all over, taking care not to cut through to the meat. You can ask your butcher to do this for you if you like.
Rub the pork skin with water and a little olive oil, then massage one tablespoon of salt into the skin forcing it into the score marks. Put the onions, garlic and rosemary into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of them and place into the preheated oven. Cook for half an hour.
Turn the oven down to 180 degrees C. Cook for 30 minutes per half kilo, or until the pork is cooked through, the juices will run clear when pierced with a knife. Alternatively insert a skewer into the middle of the thickest part of the meat, remove and feel the skewer. The meat is cooked if the skewer it hot to touch to the touch. Once the pork is cooked remove from the oven and leave to rest covered in foil for 15-20 minutes.
Don’t worry if skin isn’t nice and crisp by the time pork is ready, just remove the skin from meat and pop it back into the oven to finish crisping up
Slice the pork and serve with plenty of crackling and cooking juices.
Serving plate is provided by Camilleri Paris Mode