1 x Boned Pork Shoulder with skin on and scored
Boiling Hot Water
Sea Salt & 1 Tbsp Rice Bran Oil
1 Cup Otago Dried Apricots – chunked
1 Cup Sunsweet Pitted Prunes – chunked
You could also add dried Apple chunks here just adjust the quantities to suit.
Set your oven to 220°C

Completely dry the Pork Shoulder, score if not already done and turn skin side up on a wire rack in the sink. Take a kettle of boiling water and pour the contents over the surface of your Pork allowing the water to drain away. The scored skin will separate. Dry the Pork again with paper towels. Turn the Pork, skin side down on a clean board. With a very sharp knife, make deep slits in the thick flesh of the shoulder. Insert the chopped fruit. Place three large carrots (you do not need to peel these) into the base of an oven dish large enough to accommodate the Pork.

Blend:
6 Spring Onions
6 Garlic Cloves (peeled)
A large piece of fresh Ginger – a few cms
3 Tbsp Light Soy & 3 Tbsp Dark Soy
1 tsp White Pepper
2 Tbsp Olive Oil

Rub this all over flesh side of the Pork. You may not need all of it.
Place the Pork carefully skin up on top of the carrots so that they form a trivet. Rub the Rice Bran Oil all over the skin of the Pork. Sprinkle generously with Sea Salt. Allow to stand 10 mins.
Place Pork in hot oven and allow skin to crackle for 45 minutes (depending on your oven) – do not allow to burn.
Add 500mls Chicken stock to the pan juices plus 1 x whole Star Anise and 1 x Cinnamon Stick. Reduce the oven temperature to 180°C and roast with a foil cap, pierced with holes, for another 2 hours until Pork is tender but still juicy. To test for doneness pierce the deep flesh with a skewer and remove. There should not be any blood in evidence. Alternatively use a meat thermometer and ensure 190° is achieved.
Remove Pork to rest and drain any surface fat from the pan juices. Make a jus of the remaining liquid. You can add a little Madeira Wine here.