Preheat the oven to 220°C/425°F/gas mark 7. Boil a kettle and place the pork on a wire rack, skin side up, in the sink. Pour boiling water over the skin and drain. This puffs up the skin so it’s ready to crackle. Wipe the skin bone dry with kitchen paper. Salt it with coarse sea salt. Roast for 20 minutes, cover with foil and reduce the oven temperature to 120°C/250°F/gas mark ½. Roast for 11 hours.
Remove the foil, return the heat to 220°C/425°F/gas mark 7 and roast for 10-15 minutes. You should have perfect crackling. Ensure you don’t burn it at this stage and ruin all your hard work! Rest for at least 15 minutes. The pork will be so tender you can serve it with a spoon.
Meanwhile, peel and core the apples and boil with 50ml water, the vinegar, sugar and spices until the apples are mushy. Serve with the spices still in.
Recipes from ‘Comfort and Spice’ by Niamh Shields, published by Quadrille (www.quadrille.co.uk
). Photos © Georgia Glynn Smith