1. Preheat the oven to 170°C.
2. Score and dry the skin of the pork, and sprinkle with salt.
3. Place the halved onions in the bottom of the roasting dish to create a resting spot for the pork.
4. Pour the cider in the roasting dish, taking care not to pour the cider on the skin.
5. Place the garlic and herbs around the dish and place in the preheated oven.
6. Roast at this temperature for 3-4 hours (or until the meat is tender and falls apart). Add more cider/water if needed to keep the meat tender.
7. Turn up the oven to 250C to crisp the skin, watch it carefully at this stage so it does not burn.
8. Remove from oven and let it rest (do not cover with tinfoil as your crackling will go soft).
9. Reduce the pan juices and thicken with a small amount of cornflour mixed with water.
10. Serve with winter vegetables and the pan juices.

Tips

• Forgot to turn off your slow cooker after 4 hours, no need to worry! Pork shoulder is an incredibly forgiving cut of meat and only gets more tender as time goes on. As long as your slow cooker is still on low heat, you don’t have to worry about your pork getting rubbery.

FAQs

• Is it better to slow cook pork on low or high?
  Low and slow is always the go for a tender roasted pork shoulder.

• How do you keep pork moist while slow cooking?
  Slow cooking helps to keep the pork moist, but if you feel your pork is drying out, add more cider or water as it cooks.