Overnight Slow Roasted Pork (Jamie Oliver)

By sybrmom

Ingredients

• 2 tablespoon(s) fennel seeds
• 1 tablespoon(s) sea or rock salt
• 2 fennel bulbs, trimmed and roughly chopped
• 4 medium carrots, peeled and roughly chopped
• 3 onions, peeled and roughly chopped
• 1 bulb(s) garlic, cloves unpeeled and roughly smashed
• 1 bunch(es) fresh thyme
• 1 piece(s) (11- to 13-pound) pork shoulder on the bone, preferably free-range or organic, skin scored
• Olive oil
• 750 milliliter(s) white wine
• 1 pint(s) chicken or vegetable stock

Preparation

Step 1

Directions

1.Preheat your oven to maximum.
2.Smash the fennel seeds with the salt in a pestle and mortar until fine.
3.Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.
4.Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.
5.Put the pork in your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250 degrees F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.
6.Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
7.Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. Brush off any excess salt from the meat, then mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat, and boil until you have a lovely, intensely-flavored gravy (you can thicken it with a little sieved flour if you like). The pork is great served with some good cranberry beans, braised greens, your roast veg mash, and tasty sauce.

Serves 12