The first thing to note, you need to buy free range pork!
Don't go buying something from the supermarket and expect to replicate this result.
The second thing, give the meat time.
To get the best flavour I keep the pigs for longer than the factories, feeding them a varied diet and allowing to root through the soil here. They build up an appropriate cover of fat that keeps the meat moist during cooking and flavours the pork.
Don't cut the fat off..!
I sell belly and shoulder joints that are about a kilo in size.
Heat your oven to 250c. Make sure the joint is dry, use a paper towel/leave it at room temperature for an hour.
My joints are pre-scored so all you have to do is add salt and rub it in well. Then pop the meat in the oven for 25 minutes on a trivet of onions (you can add a small amount of water to the tray too if you wish). Then, drop to temperature to 180 for about 90 minutes.
Keep an eye on the skin and don't let it burn. You can leave the shoulder for longer to make pulled pork. I like to reduce the temperature to 100 if I'm working outside; let the fat do its work and keep the meat moist. The picture below shows a shoulder piece, left for longer than 90 minutes at a lower temp. Look at that crackling..!
Now, a vital point, let the pork rest. This is a tough part! You'll want to sneak a piece, but let the meat relax first, it'll make for better eating.
That's it, it's simple.
Leg or loin cooks differently, but this is the (easy/simple) way to go for belly and shoulder.
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