Lightly toast off paprika, onion powder, garlic powder, mustard seeds, fennel seeds, pepper, salt, oregano, thyme and brown sugar, then crush in a blender or pestle and mortar.
Roll meat in the spices and leave for up to 24hours to marinade.
Set oven at 220 degrees.
Slice potatoes roughly 5cm thick, losing the tops and the bottoms.
Lay them into a large oven tray which they should fit in snuggly.
Cut the garlic and place onto the potatoes, sprinkle with thyme and season with salt and pepper.
Place your joint of meat on top of the potatoes.
Boil your cider with pork bouillon and 100ml of water and pour over the potatoes.
Cover with silicone paper and tin foil.
Place pork in oven for approximately 15 minutes.
Turn the oven down to 160 and leave for 3 hours.
Now remove foil and leave for another hour.
The meat should have gained a nice colour and the juices should have soaked into the potatoes.
Remove meat, turn heat up to 200 degrees Celsius. Leave your potatoes in the oven while your meat is resting to get a nice golden brown colour
For red cabbage - slice red onions thinly and sprinkle with salt.
Slice the red cabbage thinly, bring your pickling liquor ingredients up to the boil and pour everything together, leave for 30 minutes and should be ready (Can be kept up to a week in sealed jar).
To serve, slice pork in thin slices and don’t be afraid to crumble slightly. Serve with potatoes.
This latest recipe is made using our delicious Iberico Pork collar, a sublime cut that offers outstanding flavours and textures.