Slow-roasted pork shoulder, honey and mustard pumpkin

Preheat oven to 220C. Score pork rind in evenly spaced parallel lines. Rub a generous amount of sea salt into the rind, then rub in oil. Place onions, orange and rosemary in a roasting tray, place pork on top and bake for 30 minutes. Cut pumpkin into eight wedges and discard seeds. Mix honey, mustard and olive oil in a large bowl. Add pumpkin and toss to coat. Season with salt and pepper and place in a baking tray. Bake for 30 minutes or until golden and cooked through. Reserve. Turn oven down to 160C.

Bake pork for three more hours. Remove pork to a carving board and rest in a warm place for 30 minutes. Remove onions to a dish; discard oranges. Strain fat from baking tray, place on the stove and deglaze with white wine. Simmer to reduce by one-third, season and strain. Cut crackling from shoulder and cut into small pieces. Carve pork across the grain and serve with crackling, pumpkin, onions and pan juices.