Method
Firstly, preheat the oven to 200°C/400°F/gas 6.
For this recipe, you’ll need a tight roasting tray so you can sit the pork shoulder in the tray.
You will need to drizzle the pork with 2 tablespoons each of olive oil and red wine vinegar.
Next, finely grate over the whole nutmeg and then season the meat generously with sea salt and black pepper. Make sure to rub the seasoning well into the meat.
Then you will need to peel and halve the onions.
Next, wash, trim and halve the carrots lengthways. Then, quarter and core the apples and pick the sage leaves.
You will need to lift the pork and sit the onions, carrots, apples, sage leaves and whole unpeeled garlic underneath the meat.
Then you can roast this for 2 hours. After this, you will need to reduce the heat to 150°C/300°F/gas 2 and cook for another 3 hours. By then the meat should fall apart, you can add splashes of water now and then to prevent the pork from drying out.
Next, you will need to lift off all the crackling and put it aside. Remove the pork to a board and leave it to rest.
For an extra tip, you can spoon the excess fat off the tray and put it into a jam jar. This can be great for cooking it on another day.
You can then squeeze the soft garlic cloves out of the skins, and mush up the carrots, onions and apples.
Return the pork to the tray and then shred the meat by pulling it apart with two forks. Get rid of any gristly bits and bones.
Mix this well until it is immersed in all the outrageous tray juices and then season it to your liking.
Finally, snap up the crackling and place it back on top of the pork.
