Imagine a pork shoulder joint as it slowly transforms in the oven, a piece of meat so tender it practically falls apart with a gentle tug. The fat, marbled throughout the meat, melts into the fibers, creating a juicy, rich flavor that’s utterly irresistible. The skin crisps and crackles, forming a golden, crunchy layer that gives way to the melt-in-your-mouth tenderness of the meat beneath.

Start by rubbing the meat generously with olive oil, massaging it in with sea salt & freshly cracked black pepper. A handful of finely chopped garlic, rosemary, and thyme that will infuse the pork with deep, savory flavors.

Pop the joint in a roasting pan, surrounding it with apple slices and onion wedges and add a splash of apple cider, a touch of honey for sweetness, and a little sprinkle of smoked paprika for that subtle smoky depth. The oven is set to low and slow — 140°C (285°F) — allowing the pork to roast for hours, slowly rendering the fat until it turns into a delicious, golden liquid that keeps the meat incredibly juicy.

As the hours pass, the aroma builds — sweet, garlicky, herby, with just a hint of smokiness from the paprika. When you finally remove the foil and crank up the heat to 240°C (465°F), the crackling begins to bubble and crisp up, turning into that irresistible, golden-brown shell of crispy, crunchy skin that’s impossible to resist.

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