Score the pork skin deeply in a criss-cross pattern at 1cm intervals.
Scald the pork skin with boiling water in a sink.
Mix salt, garlic, paprika, oil, and lemon to rub into the pork and marinate for 12 to 24 hours.
Preheat the oven to 160°C.
Place pork on top of potatoes in a roasting tin with a mug of water.
Cover with baking paper and foil, then roast for 4 hours.
Increase oven to 200°C, remove foil, and roast for 1 further hour.
Scald, drain, and roast parsnips in hot oil for 45 minutes.
Rest the pork for 30 minutes before carving.
Boil mash vegetables with milk and oil until very soft.
Blend cooked vegetables with warm cream, butter, and cooking liquid until smooth.
Pulse salsa verde ingredients in a food processor until reaching a chunky texture.
Remove bones from pork, slice, and serve with sides.