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Take it slow - Roasted Pork Shoulder

Serves 6
Ready in 4-5 hours

Ingredients
1 x Free Range Pork Shoulder (bone in)
4 cloves garlic
flakey sea salt
fennel seeds - crushed (approx 45gms)
2 fennel bulbs  - sliced
lemon juice

Directions:

This is a fantastic cut to slow roast - it comes out falling off the bone, fully flavoured and will have you begging for more.

Preheat oven to 160C.
In a mortar and pestle - pound the garlic, sea salt and fennel seeds and rub this all over the pork pushing the marinade into the meat. If you don't like fennel, try Chinese Five spice powder for a more asian slant.
Let the pork sit for up to an hour and then place in a preheated oven for 3.5 hours.

Remove the pork from the oven and to the same pan add the sliced fennel, drizzling over some olive oil & juice of a lemon and toss it with the pan juices.
Return to the oven - and cook for a further 45 minutes.

Remove from the oven when the fennel is golden and cooked. Let the pork rest and then when serving just pull the pork from the bone.

This is fantastic served with roast Agria potatoes.

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