Gosh I love meat when it is falling off the bone with pan juices for gravy! This recipe you start the day before but once it’s in the oven at a lower temp you have eight hours of piece while it does its own thing. Guaranteed dissolve in the mouth deliciousness with the the pan juices taking it to another level. Leftovers, chop the meat, add the leftover pan juices and some frozen peas and make pasties, very popular in the boys lunch boxes! Serves 6-8. Ingredients 3kg piece of pork shoulder, skin on, scored finely 1 tablespoon olive oil 1 tablespoon coriander seeds 2 teaspoons fennel seeds 1 tablespoon dried oregano 2 tablespoons smoked paprika 4 large cloves of garlic 1 tablespoon salt freshly ground pepper 500mls water Method The day before roasting, combine the oil, coriander, fennel, oregano, smoked paprika, garlic, salt and pepper to make a thick paste, I use a large mortar and pestle or processing will work too. Take the pork and rub the paste all over, really well, including the cuts in the skin, place in a large dish or ziplock bag and pop in the fridge for 24 hrs. Preheat the oven to 220 degrees centigrade. Place the meat, skin side up on a rack in your roasting tin. Roast for thirty minutes. Turn the oven down to 140 degrees Centigrade. Remove from the oven and turn the meat over, skin side down. Pour the water into the base of the pan and cover tightly with foil. Pop back in the oven for 8 hours. Turn the oven up to 220 degrees Centigrade. Turn the meat skin side up, drain the pan juices and set aside. Return the meat to the oven and roast for 40-50 mins until the skin has crackled. While the crackling cooks, skim the fat from the pan juices and warm gently. To serve, remove the crackling and break up into pieces and using tongs, pull the meat apart into manageable pieces, serve with hot pan juices over the top.