Marinating the pork for at least 24 hours is worth it for achieving a really deep, rich flavour. The anchovies act as more of a subtle seasoning and will disappear into the meat during cooking. Serve with alioli, salsa verde and some grilled flatbreads.
Using a sharp knife, score the skin of the pork. Put the joint in a deep bowl and add the remaining ingredients; season well. Massage the mixture into the pork, ensuring it’s completely covered. Cover and chill for at least 24 hours, turning a few times to coat in the marinade.
Light your barbecue, placing a lump of oak or birch wood to the side of the coals to start smoking. Heat a grill over the top. When the coals turn ashen, it’s ready for cooking.
Drain the pork from the marinade, reserving the liquid. Put the pork on the grill, turning until lightly charred all over. Lift the pork and place on 2 sheets of foil to the side of the coals. Fold up the foil around the pork and pour over the reserved marinade. Wrap the pork fully to make a sealed parcel and cook for 1 hour, with the lid on, turning occasionally.
Remove the grill and put the pork parcel directly in the embers. Cook for a further 2 hours, turning every so often, until cooked through and softened.
Remove the pork from the barbecue and leave to rest in the foil for 20 minutes before opening. Pull the tender meat apart using two forks and serve with flatbreads – sandwich- style.
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