Slow-roasted Pork Shoulder

By tulawdog

Ingredients

• 2 tablespoons fennel seeds
• 1 tablespoon sea salt
• 2 large fennel bulbs, trimmed and roughly chopped
• 4 medium carrots, peeled and roughly chopped
• 3 medium red onions, peeled and roughly chopped
• 1 garlic bulb, cloves peeled and smashed
• A large handful of fresh thyme sprigs
• One 11-13 pound/5-6kg pastured pork shoulder, skin-on and bone-in, skin scored
• Olive oil
• A bottle of white wine

Details

Servings 12

Preparation

Step 1

Preheat the oven to maximum. Rub olive oil all over the pork shoulder, then pound the fennel seeds with the salt in a pestle and mortar and rub this mixture all over the pork, pushing the seeds into the scored skin or meat. Set aside.

Put the chopped vegetables into a large roasting tray, and place the prepared pork shoulder atop the vegetables. Put the pork into the preheated oven for 20 to 30 minutes, uncovered, until it starts to color, then turn the heat down to 250F/ 120C and cook the pork for 9 to 12 hours until the meat turns absolutely soft and comes apart with a fork. If you’re cooking a skinless shoulder cut, cover the tray with foil after you turn the heat down to prevent the meat from drying out during cooking.

When the meat is ready (i.e., meltingly soft), remove it from the oven and let it rest for 30 minutes before cutting. Transfer the vegetables into a saucepan large enough to fit, then pour in the bottle of wine and let the mixture bubble away on high heat until it thickens. This should take about 30 to 40 minutes, with the occasional stir.

While the sauce is being prepared, start on your vegetables; I served this with a side of baby spinach, wilted in the pan with some roasted garlic cloves, but you can use any leafy green or blanched beans, depending on your preference.

When ready, carve the meat and serve with sauce and vegetables.