Fennel, black pepper and lemon slow-roasted pork shoulder

Cooking Meat Fennel, black pepper and lemon slow-roasted pork shoulder

Make the most of the winter seasons bounty - try this Fennel, black pepper and lemon slow-roasted pork.

Lables: Low carb Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 160°C/140°C fan-forced. Remove pork from netting and unroll. Place on a board. Pat dry with paper towel. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Using a mortar and pestle, crush fennel seeds, coriander seeds and peppercorns. Transfer to a bowl. Stir in chilli, salt, garlic, lemon rind and oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan.
  2. Roast for 2 hours 30 minutes. Increase heat to 220°C/200°C fan-forced. Cook for 20 to 30 minutes or until crackling is golden and crisp. Cover loosely with foil. Rest for 20 minutes. Slice. Serve.

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1.6kg boned and rolled pork shoulder
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp black peppercorns
1 tsp dried chilli flakes
2 tsp sea salt
4 garlic cloves, crushed
1 tbsp finely grated lemon rind
2 tbsp olive oil

Adv

Autors
Preparation time
40
Cooking time
3:00
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Meat
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