If you fancy having a go, the recipe is on Jamie's website here: www.jamieoliver.com/recipes/pork-recipes/overnight-roasted-pork-shoulder
We downsized on the pork somewhat (there's only two of us at home so a 5kg joint seemed a bit greedy) and roasted our more moderately sized joint for about six hours. We also swapped the Henney's Dry in the recipe for a bottle of Henney's Vintage (not sure what Mike's thinking was there - fuller flavour? Or maybe he just happened to have Vintage to hand) but otherwise we followed the recipe to a T and it was simple, tasty and worked a treat.
Definitely worth a try - and far, far easier than the last "celebrity chef uses Henney's cider" recipe we had a go at - Tom Kerridge's Hay Baked Chicken. Took us about a month to get rid of all that bloody hay....
