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Fennel, black pepper and lemon slow-roasted pork shoulder
date:Jun 16, 2014
ntervals to secure. Using a mortar and pestle, crush fennel seeds, coriander seeds and peppercorns. Transfer to a bowl. Stir in chilli, salt, garlic, lemon rind and oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan.

2. Roast for 2 hours 30 minutes. Increase heat to 220C/200C fan-forced. Cook for 20 to 30 minutes or until crackling is golden and crisp. Cover loosely with foil. Rest for 20 minutes. Slice. Serve.

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