Preheat oven to 240°C fan-forced.
Score the pork skin into a diamond pattern using a very sharp knife. Place the pork skinside down and rub the flesh with about 1 tablespoon of oil, a healthy pinch of salt and the Crunchy Pork Crackling Rub.
Place the pork into a roasting tray and drizzle with another tablespoon of oil and another pinch of salt, rubbing it into the skin. Place the pork in the hot oven for about 20 minutes or until the crackling starts to form, then reduce the heat down to 150°C. Scatter the apple, onions and sage around the pork, pour in the cider, cover tightly with foil and roast for a further 1–1 ½ hours.
Increase oven to 250°C and uncover the pork. Roast for a further 15 minutes at high heat until the crackling is crispy. Remove from the oven and allow to rest for about 10 minutes before slicing and serving.
