Place the pork shoulder in a roasting pan, without a rack, and coat with plenty of salt and pepper. Roast in a hot oven (250 degrees) for 40 minutes to get it going. Take the pork out the oven and drain off the liquid fat from the bottom of the pan into a bowl.

Turn the oven down to 150 degrees. Chop 3 apples and all the carrots into long chunks, and place them around the meat, pour over the cider and pop half the sage leaves in too. Cover in tin foil and cook for 3 hours, checking every hour or so. After three hours chop the remaining 3 apples and add to the liquid at the bottom, along with the rest of the sage. Cook for another hour before devouring with roast potatoes.