Preheat oven to 240ºC.
Place pork skin-side up and season well.
Roast pork for 25 minutes.
Reduce heat to 180ºC and roast for a further 2½ hours.
Add cider, pears, garlic, thyme, onions and sweet potatoes an hour before end of cooking time.
To test if pork is cooked, insert a skewer into the thickest part, if juices run clear without any trace of pinkness, it's cooked.
Remove from oven and set aside pork and vegetables.
Place roasting pan over direct heat, add flour and stock and stir rapidly to combine cooking juices.
You may need to add a little extra cider or stock.
Spoon over gravy and serve.
Buy all the ingredients now from Pick n Pay
.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.