Slow roast pork shoulder with fennel and lemon

Name: Slow roast pork shoulder with fennel and lemon
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 1.5kg boneless pork shoulder; 2 tbsp fennel seeds; 4 garlic cloves, crushed; 2 lemons, zest of both, one cut into wedges; 3 tbsp olive oil; 2 tsp dried rosemary; 3 fennel bulbs, cut into wedges; 2 red onions, cut into wedges; 250ml water

Melt in the mouth pork shoulder roasted over fennel bulbs with lemon and garlic. Mostly hands off.

Time4 hr 20
LevelEasy
Costabout £1.92 a head
Oven160°C (140°C fan)

6 servings

Ingredients

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1.5 kgboneless pork shoulder
2 tbspfennel seeds
4garlic clovescrushed
2lemonszest of both, one cut into wedges
3 tbspolive oil
2 tspdried rosemary
3fennel bulbscut into wedges
2red onionscut into wedges
250 mlwater

Method

1
Heat the oven to 160°C (140°C fan). Crush the fennel seeds and mix with the garlic, lemon zest, 2 tbsp oil, rosemary, 2 tsp salt and black pepper.
2
Score the pork skin or fat in a criss cross pattern. Rub the paste all over.
3
Toss the fennel and onion with the remaining oil in a deep roasting tin. Sit the pork on top and pour the water into the tin. Add the lemon wedges.
4
Cover tightly with foil and roast for 3 hours.
180 min
5
Remove the foil, turn the oven up to 210°C (190°C fan) and roast for 40 minutes more, until the top is deeply golden and the meat shreds with a fork.
40 min
6
Rest for 20 minutes under foil. Pull the pork apart and serve with the soft fennel and pan juices.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.