Slow Roast Pork Shoulder

2 1/2 kg pork shoulder, skin scored
2 red onions, halved
2 carrots, halved
2 sticks celery
1 head of garlic, cloves separated but unpeeled
Salt and Pepper to taste

Preheat oven to 220 degrees centigrade, place pork on a tray, season with salt and bake for 30 minutes. Remove from the oven, add about 2 cm of water into the tray, cover with two layers of baking foil and return to the oven. Reduce the heat to 150 degrees centigrade and bake for 4 1/2 hours. Remove from the oven, carefully remove the foil, place the vegetables underneath and return to the oven. Bake for a further hour at 170 degrees centigrade. Allow the pork to rest for 30 minutes before serving.