Slow-Roasted Shoulder of Pork

With fennel, garlic and chilli

Prep time: 15 min

Cooking time: 4h 30 min


  • 1.3kg shoulder of pork for six adults
  • 4 garlic cloves, crushed
  • 2 tbsp fennel seed
  • 2 dried chillies, crumbled
  • 2 tbsp olive oil
  • 3 lemons, juiced
  • 1 tsp Salt and Pepper


  1. Preheat oven to 230°C.
  2. With a sharp knife score the pork, making every other score deep enough to just cut the meat.
  3. Mix the garlic, fennel seed, chilli, salt and pepper in a mortar and pestle. If you don’t have one, put the ingredients in a plastic bag and bash with a rolling pin.
  4. Rub into all surfaces of the meat, ensuring it penetrates the score marks.
  5. Place the pork on a rack in a roasting tin and cook for 20-30 minutes, until the crackling begins to blister.
  6. Mix the olive oil and two-thirds of the lemon juice. Turn the oven down to 110°C, turn the joint over and baste with half the lemon juice/oil mix.
  7. Cook for another 3-4 hours, turning and basting occasionally.
  8. Lift the pork onto a carving board and deglaze the pan with the remaining lemon juice. Neat carving will be a problem – it’s easier to break the crackling off and carve into thick chunks.