1 x 5.5kg neck-end shoulder of pork or 2 x 1.75kg boneless park shoulder joints (Can reduce the quantity if required)
1/2 x 340g jar good-quality fine-shred orange marmalade
1 top freshly ground black pepper
Heat the oven 180C/Gas Mark 4. Place the pork in a large roasting tray. Using a small, very sharp knife (Stanley knife is ideal). score deep incisions into the skin of the pork at 2cm intervals, in a crisscross fashion.
Drizzle over a generous lug of olive oil, season with sea salt and freshly ground black pepper, then really rub the seasoning into the meat.
Roast for about 5 hours (4 hours if using boneless joints), or until the crackling is crispy and the meat is absolutely tender and shreds easily when you pull it with a fork,
Once the pork is ready, remove it from the oven and carefully drain away the fat. Tip the marmalade into a bowl, then mix in the teaspoon of black pepper. Spoon this all over the pork, then put it back into the oven for another 30 minutes, or until it’s golden and glazed.
Take the pork out of the oven, cover with kitchen foil and leave it to rest for 30 minutes. When ready to serve, shred the meat and crackling using a sharp knife and a fork.
Drizzle some of the sticky cooking juices over the meat, and serve on a large platter.