True Free Range Pork Shoulder boneless and rolled

Ok, pulled pork this, pulled pork that!  This is the best recipe! rub good quality salt all over the skin and leave in the fridge for the day or night.  This helps to dry out the skin for the best crackling.  Remove from the fridge about an hour before cooking and wipe off the salt on the skin.  Re salt all over and then pop into a hot hot 220 deg oven for 15 mins to bring up the crackling, add some stock, bay leaves, peppercorns, mustard seeds, cumin seeds, whatever you have in reach in the kitchen, to the bottom of the dish, cover and cook at 140 deg for 90 mins per kilo, uncover in the last ten minutes and increase the heat.  Remove the skin and finely chop if crispy enough.  If not, pop under the griller or in the oven again until crispy.  Shred the pork with your hands into fine threads.