Pork shoulder roasted for almost nine hours in total. Meat meltingly moist and tender, the skin shatteringly crisp.
The received wisdom I had on cooking pork was always to put it into a hot oven to crisp up the skin, before lowering it to cook the meat without it drying out. I did this one the opposite way.
The pork went into a very low oven (100 degrees Celsius) uncovered for over eight hours, before the oven was set to its highest possible temperature to get that delicious crackling. Rotating the joint every so often during the final stage will make sure the skin crisps and puffs up evenly.
Just pork, salt and pepper.