Citrus Roast Specially Selected Pork Shoulder

How it's done:

• 1
  Put the pork on a board and remove the string. Depending on how the meat has been prepared, either open out the meat completely, or carefully slice under the skin to allow it to fold back without removing it completely.
• 2
  Pierce the meat in several places using the tip of a sharp knife. Put to one side.
• 3
  Strip away 1tbsp leaves from a few stems of thyme and place in a bowl. Mix in the remaining ingredients. Spoon over the pierced meat.
• 4
  Reform the joint or flip back the skin and retie tightly with clean string. Pat the rind dry with kitchen paper and chill, uncovered, for at least 2-3 hours or overnight, to allow the flavours to develop.
• 5
  When ready to cook, remove the pork from the fridge. Place a few sprigs of thyme in the centre of a small roasting tin. Drain the pork and place on top of the thyme. Leave to stand for 30 minutes before cooking.
• 6
  Preheat the oven to 220°C, 200°C fan oven, gas 7. Pat the pork skin dry thoroughly using kitchen paper. Rub the remaining fine salt into the skin and fat. Roast for 30 minutes.
• 7
  Reduce the oven to 180°C, 160°C fan oven, gas 4. Cook for a further 1hr 50 minutes to 2hrs until cooked to your liking. Transfer the pork to a carving board, discard the thyme, and cover very loosely. Leave to stand for 20 minutes.
• 8
  To serve, sprinkle the pork with more fresh thyme leaves and chopped red chilli. Accompany with roast potatoes and pigs in blankets, garnished with thyme sprigs. Remove the string and crackling from the pork before carving.
• 9
  Note: The citrus juices in this pork recipe help to tenderise the meat as it marinates and cooks. If preferred, blitz the marinade ingredients together in a blender to make more of a paste to spoon over the pork. If you prefer less of a spicy kick for your roast, replace the chilli with half a small, finely chopped red or orange pepper.
• 10
  If you are a garlic fan, try roasting halved garlic bulbs alongside the pork for the last 40 minutes of cooking. It will cook to a sweet, tenderness and makes a delicious garlicky paste to serve with this roast meat.
• 11
  Leftovers: shred or slice pieces of leftover pork and stir fry with chopped spring onion, cooked sweetcorn and Mexican spices. Serve in warm tortilla wraps or taco shells with salad and dress with a little chilli or barbecue sauce.