Easy roast pork shoulder

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Pork shoulder rewards slow roasting better than almost any other cut. Give it time and you get deeply flavoured meat, sticky edges and enough juices to moisten every slice on the plate.

Serves: 6 people

Preparation time: 40 min

Ingredients

• Pork shoulder with skin – 2 kg
• Sea salt – 2 tsp
• Black pepper – 1 tsp
• Fennel seeds – 1 tsp
• Onions – 2
• Garlic – 1 bulb
• Stock or water – 250 ml
• Oil – 1 tbsp

Method

1. Dry the skin very well and rub it with salt, pepper and fennel for a crisp, savoury top.
2. Set the pork on onions and garlic in a roasting tin and roast hot for a short time, then lower the oven and cook slowly until the shoulder is tender.
3. Add stock or water to the tin if needed so the juices do not burn during the long roast.
4. Rest the meat before carving or pulling it into generous chunks.
5. Serve with potatoes, greens and the rich juices from the pan.