2.5 kg boneless leg of pork (rind on and scored)
2 tbs light olive oil
Potts cider and shallot gravy (350g tub)
Coarse sea salt
Pre-heat oven to 180º C (160º C fan).
Coat the pork with the oil and vigorously rub salt all over, especially pressing into the rind scores.
Place in a large ovenproof roasting tin and cook in the oven for 25 minutes.
Turn down the oven temperature by 10 degrees and continue roasting for a further 2-2.5 hours.
If the crackling is not crisp at the end of the cooking time, place under a hot grill for 5 minutes.
Loosely cover with foil, keep warm and leave to rest for 15 minutes before carving.
In a saucepan, gently warm the Potts gravy before serving.
Serve with the crackling, roast potatoes, green vegetables of your choice, apple sauce and the Potts gravy.