Overnight Slow-roasted Pork
Ingredients
- 2 tbsp Fennel Seeds
- 1 tbsp Sea or Rock Salt
- 2 bulbs Fennel Bulbs trimmed and roughly chopped
- 3 Carrots peeled and roughly chopped
- 3 Onions peeled and roughly chopped
- 1 bulb Garlic unpeeled and smashed
- Fresh Thyme
- 5 - 6 kg / 11 - 13 lb Pork shoulder on the bone
- olive oil
- 1 bottle White Wine
- 565ml / 1 pint Chicken or vegetable stock
Method
- 1. Preheat your oven to maximun.
2. Smash the fennel seeds with the salt in a pestle and mortar until fine.
3. Put the roughly chopped vegetables, garlic and thyme sprigs into a large roasting tray.
4. Pat the pork shoulder with olive oil and sit it on top of the vegetables.
5. Massage all the smashed fennel seeds into the skin of the pork making sure you push them right into the scores to maximise the flavour.
6. Put the pork into your preheated oven for 20 - 30 minutes r until its beginning to colour
7. turn the oven down to 120c/250f/gas 1/2 and cook the pork for 9 - 12 hours until the meat is soft and sticky and you can pull it apart easily with a fork.
8. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
9. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board.
10. Mash up the veg using a potato masher
11. If you like you can thicken the sause with a little flour.
12. Serve with some borlotti beans, braised greens, your roast veg mash and tasty sauce.
Recent Comments Add your comment
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WHEN DO YOU ADD THE CHICKEN STOCK ?
by adophine on Sat Mar 6 2010 reply to this comment
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Great for a Dinner Party, just make sure you've got a tray big enough to fit it in!