Serves 24
■ 4 bulbs garlic
■ 1 whole pork shoulder, weighing
 about 6kg (13lb)
■ 4 bottles good dry cider
■ 4 bunches rosemary
■ Sea-salt
■ 24 large, unpeeled carrots
■ 12 banana shallots
■ 1 tbsp wholegrain mustard
■ 1 tbsp honey

Start with the pork: peel a bulb of garlic and cut the cloves into slivers. Stab the shoulder all over with the tip of a sharp knife to a depth of 1in and shove the garlic in the holes. Score the skin using the Stanley knife technique.
Find a big roasting tin and a trivet. Pour the cider into the bottom of the tin and add all the rosemary. Rub the pork shoulder with salt and put it into the tin. Then pop it in a 140°C/280°F/Gas Mark 1 oven for six hours.
When you return, add the carrots to the cider and pork juices. Add the whole, unpeeled shallots and finally the mustard and honey to the mix. Top up the cider if necessary, so you have an inch of liquid. Turn up the heat to 220°C/425°F/Gas Mark 7 and roast the hell out of it for one hour to crisp up the crackling.
Leave the vegetables whole, then rip off the crackling and pull the pork meat out by the handful. Awesome, cheap and totally satisfying.