@PearOfAnguish
I cooked the shoulder joint I had for 12 hours on very low, then took off the fat and skin layer in one piece which I put to one side, pulled the pork, added more seasonings and returned it to the oven.
Then I oiled and salted the skin and cooked it in a very high oven for about 40 mins to crisp into crackling.
I cooked the shoulder joint I had for 12 hours on very low, then took off the fat and skin layer in one piece which I put to one side, pulled the pork, added more seasonings and returned it to the oven.
Then I oiled and salted the skin and cooked it in a very high oven for about 40 mins to crisp into crackling.
