Score the pork skin very well right through the fat with the sharpest knife you have, or ask your butcher to do it for you. A Stanley blade or craft knife works best as pig skin is like cutting through leather on top of jelly.... Don't cut into the meat though

Rub the olive oil all over the pork, then pat dry and rub in the salt, especially getting into all the cuts you made on the skin. This will make your crackling crunchy. It's good to do this the day before cooking. If you set this aside in the fridge overnight it will get even better as the skin will dry more but you can roast straightaway if pressed for time

Remove the pork and set aside. Drain off the liquid fat collected in the tin then toss the onion, carrot, garlic and herbs together in the tin

Peel the apples (keep the skins) and cut into wedges. Set them aside in a bowl of cold water with a squeeze of lemon juice to stop them going brown

Mix the apple skins, cider, vinegar and water into the roasting tin with the veg. Lay the pork on top, skin side up. Tent loosely with foil and cook for 2 hours or until the meat is very tender

Return the tin to the oven and roast, uncovered for another 20 minutes, or until the crackling is crispy and golden. Remove the tin from the oven and set the pork aside to rest on a warm plate while you finish the gravy

Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes

To serve, cut the pork into 6 even pieces and serve with the apples and gravy and some mashed potatoes and seasonal veg