Succulent roast pork with golden cracking that snaps, accompanied by homemade apple sauce and crispy roast potatoes. Ho my! I'm starting to sound like an M&S commercial, I think I might need to lie down for a minute.
2 kg, roughly boned shoulder of pork, scored with a Stanley knife, boned and rolled
Next rip off about ½ metre of silver foil and scrunch up into a bed for the pork to sit on (this is to stop the bottom of the pork frying in its own fat and juices.)
Season the skin well with salt and pepper
Pop the pork into the oven.
After 1 hour 30 minutes remove the pork from the oven and check the pork is cooked by inserting a skewer or thin bladed knife into the thickest part of the meat, the juices will run clear, if not then pop back in the oven for a further 15-30 minutes.
Next remove the skin with a long-bladed knife making sure that you keep most of the fat is left on the loin.
Pop the crispy skin back into the oven on a baking tray, fat side up, to crisp up further, take care, as the crackling will burn quickly.
Meanwhile wrap the pork well in silver foil in a warm place, to let the juices settle and the meat tenderize.
Place the tray on the stove and scrape off all the bits stuck to the bottom.
Spoon off a little of the fat, then add a little flour to soak up the remaining fat.
Add hot chicken or pork stock and stir well until thickened, then pour into a jug and keep warm.