1 5kg boneless rolled pork shoulder skin on
200g chorizo, peeled if necessary and cut into half moons
4 cloves garlic, crushed
2 tsp smoked hot paprika
2 tsp fennel seeds
Leaves from 4 twigs of thyme
Zest of 1 lemon
Salt and pepper
3 medium onions finely chopped
2 pinches of saffron threads
2 bay leaves
1 x 400g tin chopped tomatoes
200m1 red wine
2 x 400g tins haricot beans, drained and rinsed
250ml chicken stock
Finely chopped parsley
Mix half the garlic with the smoked paprika fennel seeds, thyme leaves and lemon zest. Stir in 1 tsp sea salt and 2 tbsp olive oil, then smear the mixture over the pork, working it well into the skin and the crevices of the meaty side. Leave to marinate in the fridge for a couple of hours or preferably overnight.
Heat the oven to 160C/Gas Mark 3. In a large frying pan cook the chorizo for a couple of minutes until it gives up some of its oil. Add 1 tbsp olive oil, plus the onion, remaining garlic, saffron and bay leaves and cook gently over a low lo medium heat for 15 minutes, stirring often, until soft and golden.
Add the tomatoes and cook for 15 minutes more until sweet and rich, adding the red wine halfway through.
Tip the mixture into the bottom of a roasting tin. Put the marinated pork on top, cover with a double layer of foil and put in the oven for 4 hours until the meat is on the verge of falling apart.
Remove the foil and carefully tip most of the liquid from the sauce into a bowl, leaving the tomatoes and onions in the tin. Leave it to settle for 5a few minutes then scoop off and discard the fat with a small ladle.
Pour the defatted sauce back into the pan around the pork and stir in the beans and stock. Return to the oven uncovered and turn up the heat to 220C/Gas Mark 7.
Cook for another 30 minutes so that the sauce around the beans thickens a little. Sprinkle with chopped parsley and serve with a little garlic mayonnaise or sour cream on the side.