For the pork
5 thyme sprigs, leaves removed and chopped
2 tsp garlic infused oil
2 tsp dried chilli flakes
1 tsp smoked paprika
zest and juice ½ lemon
1 tbsp olive oil
4-4½ kg boned, scored and rolled pork shoulder
Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.
Recipe from Good Food magazine, March 2012