I’ve used the shoulder here, family-style, as for a sunday roast lunch. It’s nice that at home you can do it that way. If your oven is big enough you could do the whole pig
Score the rind of the shoulder all over with the tip of a sharp knife. Massage the salt into the scored skin. Leave it uncovered in the fridge overnight to dry out. Put the vegetables, herbs, spices and wine into a roasting tin or casserole, just big enough to hold the pork. Roast in the oven for 25 minutes at