1 - step 1 Heat the oven to 200C/180C fan/gas 6.

2 - Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste.

3 - Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top.

4 - Score the skin using a sharp knife, then rub a large pinch of salt into the skin.

5 - Tie the pork together using kitchen string.

6 - step 2 Line a large baking tray with a double layer of foil and put the pork on top, skin-side up.

7 - Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides.

8 - Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1.

9 - Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.

10 - step 3 Turn the oven up to 240C/220C fan/gas 9.

11 - Carefully spoon the pork roasting juices from the pan into a saucepan and cook over a medium heat for 10-15 mins, or until reduced by a third.

12 - Season to taste.

13 - step 4 Meanwhile, arrange the foil around the meat so only the skin is exposed, then return to the oven for 10-15 mins until the skin is puffed up and browned all over.

14 - Leave to rest for 20 mins before slicing.

15 - Serve with the sauce drizzled over.