Smoked paprika & fennel dry rub pork shoulder with roasted tomatoes

Method

• step 1

  To make the dry rub, mix together all the spices with 2 tsp salt and several grinds of black pepper. Arrange the pork in a roasting tin and coat all over with the rub. Leave, uncovered, in the fridge for at least 6 hrs or preferably overnight.

• step 2

  Remove the pork from the fridge 1 hr before you want to cook. Heat the oven to 240C/220C fan/gas 9. Make sure the pork is skin-side up and drizzle over the oil, rubbing it into the skin well. Roast for 25-30 mins, or until the skin starts to blister and bubble.

• step 3

  Remove the pork from the tin to a plate, and tip in the bashed garlic, oregano, onions, wine, purée, stock and tomatoes. Stir well, then return the pork, skin-side up, to the tin. Reduce the oven temperature to 180C/160C fan/gas 4. Roast for another 1 hr 30 mins-2 hrs, or until the meat under the skin is very tender when pressed.

• step 4

  Remove the pork from the tin and transfer to a baking tray. Turn the oven back up to 220C/200C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp, puffed and golden – it should feel brittle when tapped with a knife. If needed, cook for 5-10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil.

• step 5

  Remove the garlic from the roasting tin and squeeze the flesh out from the skins into a bowl. Mix in the parsley and yogurt, and season well to taste. Set the roasting tin over a medium heat on the hob, or transfer to a saucepan. Bring to a bubble and simmer for 1-2 mins to reduce and thicken, using the back of a wooden spoon to break up the tomatoes. Add the vinegar and season to taste.

• step 6

  To serve, remove the crackling in large pieces, then break into smaller chunks. Shred the meat and serve alongside the roasting tin juices and the garlic yogurt.