Roasted spiced pork shoulder recipe

Crispy crackling is a must for roast pork, and this method will give you an excellent result. Vary the spice mix to suit your tastes

Ingredients

• 600g (1lb 6oz) boned pork shoulder joint (or leg)
• ¼ tsp paprika
• ¼ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp crushed peppercorns
• ¼ tsp salt
• ¼ tsp fennel seeds
• 1tbsp chopped thyme leaves

Method

1. Score the fat of the pork in thin lines. (For the very best crackling, stand the joint on a rack in the sink and pour over boiling water from the kettle. Let the water drain off, then wrap in a clean tea towel and put in the fridge overnight.)
2. Mix the spices, seasoning, fennel seeds and thyme leaves together. Rub the skin of the pork with a little olive oil and the spice and herb mixture. Roast in a preheated oven at 220°C (425ºF, gas mark 7) for 20 mins, then turn down the oven to 180°C (350ºF, gas mark 4) and roast for 35 mins per 500g. Rest in a warm place, covered with foil, for 15 mins before carving.
3. Serve the pork with potatoes, apple sauce, stuffing and veg of your choice.