Traditional Hampshire Cider Roast Pork

Score the skin of a large pork shoulder or loin.

Rub with minced garlic, fresh sage, and salt.

Place in a roasting tray with onions, apples, and crushed juniper berries.

Pour 500ml of dry Hampshire cider over the base of the tray.

Slow-roast at 160°C for around 3-4 hours until the meat is pulling apart.

Baste regularly. Finish with the juices and mashed apples for a rich sauce.