Slow-Roasted Shoulder of Pork with Fennel Seeds

Shoulder of pork is best for this long slow cooking method, as the meat is layered with fat which slowly melts away. Try to find a traditional breed, e.g. Gloucester Old Spot, Saddleback, Black Berkshire or Middle White.

We also slow roast shoulder of lamb which is succulent and juicy.

Serves 8 — 10

1 whole shoulder of free-range pork, with skin, about 2.75-3.25 kg (7-8 lb) 8 garlic cloves, peeled 30 g (1 oz) fennel seeds Maldon sea salt and freshly ground black pepper 1 teaspoon chilli flakes (optional)

Garnish:

Sprigs of fennel Preheat the oven to 230C/450F/Gas 8.

Using a small sharp knife, score the rind of the shoulder with deep cuts about 5 mm (¼’) wide.

Peel and crush the garlic with the fennel seeds, then mix with salt, pepper and chilli flakes to taste. Push this mixture into the cuts, over the rind and on the surface of the meat.

Place the shoulder on a rack in a tin and roast for 30 minutes or until the skin begins to blister and brown. Reduce the oven temperature to 150C/325F/Gas 3, and leave the meat to roast for 5-6 hours or more until it is completely soft under the crisp skin. The meat will give way and will almost fall off the bone. Serve each person some crisp skin and some chunks of meat cut from different parts of the shoulder.

Loin and streaky pork is also delicious cooked in this way but it will take a shorter cooking time.