Slow Roasted Shoulder of Pork
3 Kg Shoulder of Pork
10 Garlic Cloves
4 tbsp Fennel Seeds
5 Fresh Chillies
Juice and Zest of 4 Lemons
6 Tbsp Olive Oil
Sea Salt and Cracked Black Pepper
Original Recipe makes 8 portions
Preheat the oven to 230 degrees C.
Slash the shoulder joint 1 cm apart from top to bottom using a sharp knife, if this is something you’re uncomfortable with we suggest asking your butcher to do it. Mix the sea salt with 4 tbsp of the olive oil and rub into the slashes. Place joint in a tray on a roasting rack and into the oven for 30 minutes.
In the meantime put the fennel seeds and garlic into a pestle and mortar and crush to a paste. Add the chillis, lemon zest and the remaining olive oil and black pepper and crush together. Remove pork from the oven and lover heat to 130°C. Add the lemon juice to the paste and spread all over the joint.
Cover the joint with foil and put back in the oven for 6 hours basting occasionally, after 6 hours remove foil and turn the oven up to 160°C and cook for further 2 hours taking care to top up liquid if joint starts to dry out. The meat is ready when it falls off the bone or shreds easily.
Remove meat from pan and leave to rest covered on a board for at least 30 minutes. Skim off fat from roasting tray and reserve meat juices. Carve or shred joint and serve with cooking juices.