Step 2

Line a large baking sheet with a double layer of foil and place the pork skin-side up. Bring the foil up around the sides to create a parcel and pour the white wine into the tray around the sides. Transfer to the oven and immediately reduce the temperature to 275°F. Roast for 4–5 hours until a meat thermometer reads 70C at the thickest point.

Step 3

Turn the oven up to 465°F. Spoon the roasting juices into a saucepan and cook over medium heat for 10–15 minutes until reduced by a third. Season to taste.

Step 4

Meanwhile, open the foil so only the skin is exposed and return to the oven for 10–15 minutes until the skin is puffed up and browned all over.

Step 5

Leave to rest for 20 minutes before slicing. Serve with the reduced sauce drizzled over.