Italian-Style Slow Roast Pork with White Beans

1. The day before you want to roast the pork, take the pork shoulder our of the fridge and remove the packaging, but leave the strings on the joint tying it up. Pat dry all over with kitchen paper. Use a small sharp knife to score lines in the skin. Set aside.

2. Peel and finely chop the garlic cloves. Pick the rosemary and sage leaves off their stalks, then finely chop them. Scoop the garlic and herbs into a large dish or bowl – one that will fit the pork shoulder and also fit in your fridge. Add 3 tbsp olive oil and season with a generous pinch of salt and pepper. Mix together to make a marinade. Add the pork and turn it to coat in the herbs and oil. Make sure to rub it into all the cuts in the skin. Marinate in the fridge for 12-24 hrs.

3. Preheat your oven to 240°C/Fan 220°C/Gas 9. Peel and thinly slice the onions and carrots. Trim and thinly slice the celery sticks. Scoop them into a large roasting tin. Tuck in the bay leaves. Drain the cannellini beans and add them to the tin. Season with a little salt and pepper and stir well to mix.

4. Nestle the pork shoulder in the middle of the tin, skin side up. Pour in the chicken bone broth around the pork. Roast for 20-25 mins or till the skin starts to bubble. Reduce the heat to 160°C/Fan 140°C/Gas 3. Roast for 3 hrs 30 mins or till the pork is very tender when pressed with a fork.

5. Turn the heat back up to 200°C/Fan 180°C/Gas 6. Roast for a further 20-30 mins or till the skin is crisp and sounds crunchy when tapped with a knife. Remove from the oven and loosely cover the tin with foil. Rest for 30 mins.

6. Transfer the pork to a carving board and carve it, breaking the crackling up into chunks. Skim any fat off the top of the beans, taste the broth and add salt and pepper, if needed. Pop the tin on the hob and warm the beans through, if needed. Ladle the beans, veg and their liquid into a warm serving dish and serve alongside the pork.