Slow cooked pork shoulder seasoned with sage and a spiced apple puree.
Preheat the oven to 220'C.
Score the skin of the pork and trim away any unwanted sinew. Rub the seasoning and oil into the meat. Then place the sage underneath the pork and roast in the oven on a roasting tray for 20 minutes. Turn the temperature down to 190'C and continue to roast for a further 2-3 hours.
Remove from the oven and allow to rest for half an hour before removing the crackling. Pull the meat and cut the crackling into pieces.
Peel and dice the apples.
Place in a pan with half of the butter along with the sugar, cinnamon and water. Cover the pan and cook for 10 minutes over a low to medium heat. Roughly blend with a stick blender adding the remaining butter. Leave it a little chunky.
Finish with a pinch of salt to taste.
«Do not baste the meat when cooking as it will soften the skin resulting in soggy crackling.»