Preheat oven to 180*

Cut a deep pocket in the pork neck and lather with New England Larder Prunes in Shiraz Syrup and Cypress Ridge Crushed Garlic

Lay bacon on a flat surface and position pork neck in centre to wrap tight, finishing with ties to hold in place.

Place the roast in a heavy roasting pan in about 1cm of water and bake for 3hrs in low-med heat until cooked.

Make sure to keep an eye on the water level so it doesn’t dry out and use remaining juices in the bottom of the pan for a yummy gravy after!