If required, weigh the joint and calculate the cooking time.  Dry the rind and score deeply using a sharp knife.  Brush with oil and sprinkle with salt.  Place the joint in a shallow roasting tin lined with foil.  Add the shallots, garlic, sugar and beer.

Scrunch the foil loosely around the joint leaving the rind exposed – this will help to prevent the juices evaporating but allow the rind to ‘crackle’.

Cook at a low tempreature (150C or 130C for fan ovens).

Remove the joint from the oven when the cooked juices run clear, then allow it to stand for at least 10-15 minutes.

 Either reduce the cooking juices slightly to a thin gravy or thicken it with gravy granules.