Slow-roast pork with chilli and orange

Method

• step 1

  Dry the pork shoulder skin with kitchen paper, score it with a very sharp knife and put it in a dish. Mix the orange zest and juice with the sugar and miso and add the dried red chillies. Pour this over the pork, cover and leave overnight, or for several hours.

• step 2

  Heat the oven to 150C/fan 130C/gas 2. Lay the onion slices in a roasting tin and put the pork on top, skin-side up. Pour over the marinade and then add a mug of water to the tin. Cover the lot with foil and cook for 4 hours.

• step 3

  Take off the foil and turn the oven up to 180C/fan 160C/gas 4. Baste the pork with any juices and cook it for a further hour, then turn the oven up again to 200C/fan 180C/gas 6. Making sure the juices don’t burn, add more water if you need to. Cook for 30 minutes to make sure the skin crisps. Lift the pork onto a plate to rest, pour the juices into a bowl and add the fresh chilli.

• step 4

  Pull the pork into chunks and dress them with the juices, add the cooked onion if you like. Serve with baked potatoes or buns to stuff it into.