Slow Roast Pork with Garlic

When I say slow, I mean slow – seven hours minimum – but this is a really low maintenance recipe.

Serves: 8-10

Time: 7 hours



  • 3kg Shoulder of Pork de-boned and rolled.
  • 2 level tablespoons of fennel seeds
  • 1 tablespoon sea salt
  • 1 Tablespoon black peppers
  • 1 teaspoon crushed chilies
  • 6 Large cloves of garlic peeled and roughly chopped
  • Juice 2 small organic un-waxed lemons
  • 2 tablespoons olive oil
  • 150ml dry white wine.



  • Preheat the oven to 2300C.
  • Grind the fennel seeds, sea salt, peppercorns and chilies together with a pestle and mortar. Add the garlic cloves and pound into a rough paste.
  • Cut deep slits in the pork skin with a sharp knife. Using your hands smother the paste over the pork working it into the slits.
  • Place the pork on the wire rack in the roasting tin.
  • Cook skin side up for half an hour then remove from the oven and turn the heat right down to 1200C.
  • Turn the joint over and pour the juice of one lemon and the olive oil over it.
  • Return to the oven and cook for at least 7 hours checking it every couple of hours. (You should be aware that the meat is cooking – it should be sizzling very quietly. If there‚Äôs no sizzling turn the oven up slightly).
  • About halfway through spoon the excess fat and squeeze more lemon juice over the meat.
  • About half an hour before the meat is due to be ready take it out of the oven and turn the heat to 2200C.
  • Transfer the meat skin side up to a clean oven proof dish and when the oven is hot put it back to crisp up the crackling for 15-20 minutes.
  • Remove from the oven and leave to rest.
  • Pour off any excess fat from the original roasting tin and add the white wine and 150ml of water.
  • Heat gentle and working off any sticky burnt on residues. Once worked off transfer to a small sauce pan and simmer for 10 minutes. Strain and keep warm.
  • Carve the roast into chunky slices poring a little of the pan juices over each portion. Good with mashed potatoes and green beans.