Sure, roast pork might be a tad traditional, but this recipe is so easy, even a novice cook could turn out a sublime main course. From 4 Ingredients Christmas: Recipes for a Simply Yummy Holiday.
One 6-pound pork shoulder, rind on
3 tablespoons olive oil
Juice of 1 lemon
Preheat the oven to 425°F. Place the pork in a roasting pan, rind side up. Using a sharp knife, score the rind at 1⁄2-inch intervals, cutting deeply almost into the fat layer. Rub 2 tablespoons of the olive oil into the rind and drizzle with the lemon juice. Generously sprinkle 2 tablespoons sea salt flakes over the rind and press into the scores. Drizzle the remaining 1 tablespoon oil in the pan and roast for 20 minutes. Reduce the heat to 350°F and cook for another 2 hours (or about 30 minutes per pound).
Optional: For great crackling, look for a good coverage of fat and rind. You might have to special-order from your butcher to get the rind.