Roast pork ... wow!

OK - we all deserve a Sunday dinner ... and by heck did we have a Sunday dinner - roast pork, roast veggies and damn good gravy!  It were proper lovely.

Pork shoulder, boned
Olive oil
Potatoes
Fennel
Carrots
Courgette
Chilli flakes
Mixed herbs
mixed herbs
Garlic
Apple juice
Flour
Cauliflower

1.  Salt the pork joint - at least an hour before cooking it.
2.  Put the pork into a hot oven, for 20 minutes, then turn it down.
3.  Prep the veg ... I mixed everything except the cauliflower in olive oil with a little salt 2 hours before I expected dinner to be ready, into a roasting dish.
4.  Turn the oven down, to let the pork cook.
5.  An hour and a bit before you want to eat ... stick the veg into the oven.
6.  Pour apple juice around the pork (I think this is where I could have gone wrong, had I wanted really crisp crackling... but fortunately for me the preference is for nice fatty/chewy skin ... who knew!?)  but this makes for the fantastic gravy.
7.  Do what ever it is you are doing ... etc
8.  Stick the floret of cauliflower in with the rest of the veg, stir around and put back into the oven.
9.  20 minutes before serving ... pour the juice from the pork roasting tray into a jug.  Spoon off about 3/4 of the fat.  Make a gravy with a bit of the fat off the top, mix in some flour, stir into a smooth paste - then add the rest of the juices ... simmer (add more apple juice/stock if you think it needs it)
10.  Pull the pork out of the oven and let it rest for at least 15 minutes.
11.  Serve, scoff ... receive accolades ... bloody hell, it were gorgeous!  We all had thirds