Preheat the oven to 200ºC/400ºF/Gas 6.
Place the apples and onions in a small roasting tin and season with salt and pepper all over before adding the cider and apple juice. Rub a little salt into the Pork skin and place it on top of the apples and onions.

Roast in the oven for 15 minutes then reduce the temperature to 180ºC/350ºF/Gas 4 and continue to cook for a further 45 minutes. Check the pork is done by inserting a skewer into the centre of the meat, if it is sufficiently cooked the juices will run clear and a meat thermometer will read 75ºC/170°F if inserted. When cooked remove to a carving board and cover loosely with foil to rest for 10 minutes.

Mash up the apples and onions in the roasting tin and spoon them into a small bowl ready for serving.