We have this whenever we have a dinner party. Put it on in the morning and it is ready for dinner. Very easy to do and little stress when guests arrive.
Cut up onions into thick slices. Place at bottom of foil lined baking tray.
Take pork joint and place on top of pork. Pat dry skin, make deep cuts in skin, rub salt, pepper and fennel seeds into the skin. Pour cider around base of pork. Wrap joint in grease proof paper and seal with foil. Cook at 160C for 5 hrs and then remove grease proof paper and foil. Cook for a further 1 hour. Larger joints will require longer cooking time.
Remove crackling, and then shred meat into onions and remaining juices. Then add favourite hickory sauce. I love just eating it in a buttered bread role.
Skin will be soggy when paper and foil removed. Will crisp up to crackling in last hour in oven. Make sure meat does not dry out in last hour. May need extra fluid added to tray.
Leftovers are great in a chilli with rice!
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