- 2kg boned and rolled shoulder of pork
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon dried fennel seeds
- 20g butter
- 2 large garlic cloves, crushed
- 2 fennel bulbs, trimmed, sliced
- 3 granny smith apples, cored, sliced
- 355ml bottle dry apple cider
Step 1: Preheat oven to 160°C/140°C fan-forced. Using a sharp knife, score pork skin at 2cm intervals. Rub with 1 tablespoon oil, salt and fennel seeds.
Step 2: Heat remaining oil in a flameproof baking dish over high heat. Add pork. Cook, turning, for 8 to 10 minutes or until browned. Transfer the meat to a plate.
Step 3: Reduce heat to medium. Add butter garlic and fennel to dish. Cook, stirring, for between 6 and 8 minutes or until tender. Add apple and cider. Bring to the boil. Cook, scraping base with a wooden spoon, for 1 minute. Add pork. Cover. Transfer to oven.
Step 4: Roast for 2 hours or until pork is cooked through and juices run clear when pierced with a skewer. Cover. Allow the meat to rest for 15 minutes. Serve with fennel and seasonal vegetables.