* 1.2 kg Bramblebee farms Old Spot Pork joint, not rolled
====for the marinade====

* 300 ml Guinness
* 1 whole bulb of garlic, that's about 8 cloves of garlic, peeled and crushed
* 50 ml Olive oil
* 30 ml Worcestershire sauce
* Juice of 1 Lemon
* 1 tablespoon Black treacle
* 1 teaspoon Curry paste
* 3 teaspoon sweet Paprika
* 1 teaspoon Smoked paprika
* 2 Bay leaves, crumpled
* Bunch of Sage leaves, picked
* A few pinches of fresh Thyme leaves
* Good pinch of Salt
* Good pinch of Freshly ground black pepper
====for ''the bed''====

* 1 Red onion, peeled and sliced
* Skin of 1 Lemon torn into pieces
* 1 peeled, cored and sliced bramley Apple
* Bunch of Sage leaves, picked

===Method===
* Preheat the Oven to 140° C (257° F - gas 1), [fan oven 120° C & reduce cooking time by 10 mins per hour] before you begin cooking
* Place the ''bed'' items evenly in a large Roasting tray
* Join 2 large sheets of Tin foil to make an air-tight seal so they will cover the Roasting tray so the joint does not dry out
* Lay the Old Spot Pork joint on top of the ''bed'', rind-side up
* Loosely cover the Roasting tray, rolling the Foil around the edges to the Steam does not escape
* Roast for 7 hours. Baste at least three times, replacing the Foil everytime
* After the seven hours, remove the meat from the roasting tray and place on a cutting board, remove and discard the rind and any large pieces of fat. Roughly shred the pork.
* From the gravy, discard the lemon, most of the onion slices and any wood herbs. Use a potato masher to mash the apple and any remaining onion.
* Pop the pork back into the gravy and shred more finely with a pair of forks
* Cover and return to the oven for the final hour, then serve with as much gravy as you need

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