Roast pork shoulder in pictures

Again, I wrote up this procedure a couple of years ago in depth but I think in this case the pictures make things a lot easier.  I confess it has evolved a little as well.  I cannot recommend this way of cooking pork highly enough.

Start the day before you wish to eat the pork, and score the skin all the way across with a sharp knife, cutting well down into the fat but not into the meat.  A Stanley knife is best but you will see here I've used a carving knife - it can be done!  This is a boned, rolled shoulder of pork with a good layer of fat.

Place on an upturned colander in a sink and
empty a kettle/pan full of boiling water over it.

Wrap in a tea towel in the fridge overnight to dry out.

Remove in the morning, salt and rub into the
cracks and leave for a couple of hours.

Make a 'vegetable trivet' for the meat to sit on.  Here thickly sliced onions,
whole peeled garlic cloves, bay leaves and thyme.

Season well with pepper and rub the skin with lemon juice.
Place on top and pour a large glass of water into the tray.

Wrap in a parcel of tin foil and tie up with string.
Place into the oven for 5 hours at 140c.

Remove the foil and whack your oven up to its maximum temperature.  When it has reached that temperature put the tray back in, uncovered, being sure there is enough liquid in the tray for things not to dry up and burn.

Check after 20 minutes for crackling formation without burning.
Rest the meat for 25 minutes.

Done.  I served this with dauphinoise potatoes, kale,
 apple sauce, mustard and gravy, which is made by
simmering down (reducing) the nectar from the tray.