Slow cooked, tender pork shoulder and crisp crackling served with a fruity stock.
Using a sharp knife, pierce the pork all over. Sit the pork in a bowl filled with the blackberries. Massage the berries into the pork crushing a few berries, and leave to marinade overnight in the fridge.
Preheat the oven to 160C/325F/Gas 3
In a roasting dish place the joint with all the marinade and roast for 1 hour 40 minutes to 2 hours, or until cooked through.
Preheat the grill to a medium heat. Remove the pork from the roasting dish and place it under the grill for 10 minutes, or until the skin is crispy.
Pour the chicken stock into the roasting dish to deglaze it, scraping the cooked pork and berries from base.
Meanwhile soften the red onion in a pan with the olive oil. Add the flour and then pour in the fruity stock, stirring constantly.
When an even crackling has formed on the joint under the grill it is ready to serve, with the stock alongside as a gravy.
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