- 1,8kg pork shoulder, deboned and rolled in sea salt and black pepper
- 4 pears, peeled and quartered
- 2 heads garlic, broken, leaving skins on
- 6 bay leaves
- 4 cinnamon sticks
- 4 star anise
- 200ml cider vinegar
- 600ml Everson’s Pear Cider (or Peartiser for a nonalcoholic choice)
- 2 tbsp brown sugar (optional)
- Preheat oven to 200°C.
- Rub the pork all over with salt and pepper. Use a lot – it helps to crisp up the fat nicely. Place in a deep ovenproof dish and roast for 40 minutes, until the skin is crisp and has a good roasted colour.
- Transfer to a plate and drain off excess fat.
- Add the pears, garlic, bay leaves, cinnamon and star anise to the dish, then place the pork on top.
- Pour vinegar and cider around the sides of the pork, cover with tin foil and return to the oven. Turn temperature down to 160°C and cook for 3 to 4 hours.
- Once the crackling is crispy and the meat soft, the pork is done.
- The pears will have cooked to a soft pulp. Add some sugar if they taste too sharp
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