Slow Roast Fennel Pork

Ingredients

• 2 kg boneless pork shoulder(skin removed)
• 10 ml fennel seeds
• 4 clove garlic
• 30 ml olive oil
• 10 ml salt
• 5 ml black pepper
• 2 piece onions(thickly sliced)
• 300 ml water
• 30 ml lemon juice

Method

1. Heat oven to 150 C. Crush fennel and garlic with oil, salt, pepper and lemon juice. [150°C]
2. Rub the paste into the pork; lay onions in a roasting tin and put the pork on top.
3. Pour water around the meat and cover the tin tightly with foil.
4. Roast for three and a half hours, checking water halfway and adding more if needed. [150°C · 3 h 30 min]
5. Remove foil, increase oven to 220 C and roast until golden and fork-tender, at least 90 C in the centre. [220°C · 20 min]
6. Rest loosely covered for ten minutes, then pull into chunks and spoon over the onions and juices. [10 min]