Jamie Oliver Pork Shoulder recipe - help the recipe isnt online anymore

[popsycal]

DOes anyone have it?
Ithas vanished from channel 4 website and jamie oliver site

It isn't the bone in 6 hour one
But the Bone out shoulder roast recipe.....

Help!

bump

a final bump before I get me coat

I came across this thread looking for this recipe because I want to print a clean version of the online recipe. I do have it though. So I thought I would post the recipe in case anyone else finds this thread looking for it.

1.5 kg bone-out pork shoulder, skin on
sea salt and freshly ground pepper
2 red onions, halved
2 carrots, peeled and halved lengthways
2 sticks of celery, halved
1 bulb of garlic, skin on, broken into cloves
6-8 fresh bay leaves
600 ml water or veg stock

1. Preheat oven to 220 degrees C/Gas mark 7
2. Score the skin with a sharp knife, making scores 1cm apart, through the skin, into the fat but not into the meat
3. Rub salt right into the scores, pulling skin apart if needed. Brush off excess salt then turn it over and season the underside with a pinch of salt and pepper. Put the pork, skin side up, in a roasting tray and pop in the pre-heated oven.
4. Roast for 30min, until the skin side of the pork has started to puff up and you can see it turning into crackling. At this point turn the oven down to 180 degrees C/gas mark 4, and roast for another 30min. Take out of the oven and baste with fat from the bottom of the tray.
5. Lift the pork and transfer to chopping board. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven to roast for another hour. Move the meat to a serving dish, cover with foil and leave to rest while you make gravy.
6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with wooden spoon to get the bits off the bottom of the tray. When you have a nice dark gravy, pour it through a sieve into a gravy boat. Add more salt and pepper if it needs it.
7. Serve.the pork and crackling with your gravy and some roast potatoes.

I hope this helps someone. It's a yummy recipe!