1 red chilli, finely chopped
4 garlic cloves, crushed
½ lemon, juice only
2 onions, thickly sliced
1 tsp dried thyme (or 1 tbsp finely chopped fresh thyme)
1 tbsp plain flour
½ tsp black peppercorns, crushed
1 tsp ground cinnamon
4 cloves, ground
1 tbsp fennel seeds, lightly crushed
1 tbsp olive oil
3 tbsp olive oil
1 tsp dried oregano (or 1 tbsp finely chopped fresh oregano)
salt
1 tbsp red wine or sherry vinegar
1 tsp smoked paprika
100ml/3½fl oz white wine or Fino sherry
2–2.5kg/4lb 8oz–5lb 8oz boned pork shoulder, rolled, skin scored