Slow roasted pork is well worth the wait.
Season the skin and place in a suitably sized oven proof cocotte on a bed of chopped celery, carrots, onion and a few bay leaves. Put the cocotte into a preheated oven at 220íC for around 30 minutes - to see the crackling bubble. Then add 150ml cider to the pot and put the lid on, reduce the heat to 160íC and cook for 5 hours. Remove, rest for 15 minutes and serve.