First I combined the seasonings together for Ray's dry rub. The recipe called for a quick dry rub for the boneless pork shoulder. I generously poured a mix of smoked paprika, salt, pepper ...
However long you plan to roast your pork shoulder for, a generous rub of sea salt into the scored skin and a blast of 30 minutes in a hot oven (220C/425F/Gas 7) should ensure a crisp crackling.
Pat the chops dry and rub each one with cranberry sauce, and sprinkle with salt and freshly ground ... To serve, place the polenta wedges on the plate with the pork chops and garnish with sage leaves.