Slow-cooked pork

Serves: 8

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Total Time: 18

Prep Time: 15

Cook Time: 3

• 2 kilogram(s) (41?2lb) pork shoulder on the bone, with crackling
• 2 tablespoon(s) fennel seeds
• 4 tablespoon(s) olive oil
• 1 bulb(s) fennel, cut into wedges
• 4  baby leeks, halved
• 8  carrots, halved
• 4  garlic cloves small
• 1 bunch(es) thyme
• 750 ml bottle of cider
• 700 gram(s) (11?2lb) Charlotte potatoes, scrubbed

Method

1. Preheat oven to gas mark 9/240?C (220?C in a fan oven). Put meat in a roasting tin and season underside. Score fat several times and sprinkle with fennel seeds. Rub into fat with freshly ground black pepper. Drizzle with 2tbsp oil and roast for 15 mins. Reduce temperature to gas mark 3/170?C (150?C in a fan oven) and cook for 50 mins.
2. Add fennel bulb, leeks, carrots, garlic, thyme and cider to tin. Cover with foil and roast for 1 hr. Turn over vegetables and roast for another hr. Put potatoes into another tin, drizzle with rest of oil, sprinkle with sea salt and roast for 1 hr. Rest pork for 10 mins. Serve cut into chunks with vegetables and cider gravy.

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