Pork (2 kg shoulder, boned)
Remove skin and reserve.
Cut into 2cm thick slices.
Rub each slice with some of the spice mixture and place in casserole.
Place skin on top of meat, skin side up.
Sprinkle over any remaining spice mixture.
White wine (100 ml dry)
Leave to marinade for 4 hours, preferably overnight.
Pre-heat to 150°C.
Cover casserole tightly. Place in oven.
After 2 hours remove from oven.
Increase heat to 220°C.
Remove meat and reserve.
Pour all liquid contents into a small pan.
Replace meat with the skin on the top, skin side up.
Return pork uncovered to oven for a further one hour.
Put small pan with juices on moderate heat.
Chicken stock (150 ml)
Add and stir.
Reduce to half quantity.
Keep warm whilst pork cooks.