Slow-Roast Pork Shoulder with Crackling

Ingredients

• 1500 g pork shoulder, skin-on, bone-in
• 2 tsp fennel seeds
• 4 garlic cloves
• 2 apples
• 2 onions
• 250 ml dry cider
• 2 tbsp olive oil
• 2 tsp flaked sea salt

Method

1. 1

   Score the pork skin deeply in a crosshatch pattern. Crush the fennel seeds with the sea salt and rub all over the skin and into the cuts.

2. 2

   Slice the onions and apples and place in the base of a large roasting tin. Scatter over the garlic cloves. Sit the pork on top.

3. 3

   Pour the cider around the base of the joint. Drizzle the skin with olive oil.

4. 4

   Roast at 220°C/200°C fan for 30 minutes to blister the skin, then reduce to 160°C/140°C fan.

5. 5

   Roast for a further 3–3.5 hours until the meat is completely tender and pulls apart easily.

6. 6

   Rest for 20 minutes before pulling the meat and serving with the pan juices, apples, and crackling.