Take a shoulder of pork, bone in, skin on, score the skin and rub with salt. Double wrap in foil and place into a pre-heated oven 220C for about 40 minutes, then turn the oven down to 125C and continue to cook for about 6 hours.
Take out of the foil parcel and put it back into the oven for a further 10 minutes at 220C to crisp up, then remove and allow to rest. Remove the crackling, shred the pork with a fork, and pour a generous amount of Scarlett’s Ornamental over the top.
Serve with fresh green cabbage and a large glass of red! Yum yum!