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Fennel, black pepper and lemon slow-roasted pork shoulder
date:Jun 16, 2014



Equipment

You'll need unwaxed kitchen string.

Ingredients

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

Method

1. Preheat oven to 160C/140C 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 i

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